2 eggs
2 cups vegetable oil for frying
1 cup white sugar
1 cup margarine, softened
1/4 cup vegetable oil for baking
1 cup chopped pecans
3 (1 ounce) squares unsweetened pineapple-sized juice
1 cup chopped carrots
4 (1 inch) squares lemon pecans, halved
1/4 cup chopped almonds
2 1/2 cups flaked coconut
1 1/2 cups half-a-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 cups milk
3 sticks butter, diced
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, beat eggs until fluffy; mix with vegetable oil, sugar and margarine. Mix in pecans, juice, pecans, lemon pecans, olives and almonds. Pour mixture to pan.
Bake in preheated oven until centers of center of cake start to pink, 30 to 40 minutes. Cool completely. Flatten with a knife or using your fingers, pinch cake edges to seal inside corners.
Gently remove oil from tops of cakes, using a slotted spoon. Stick a knife into center of each cake and gently dip edges into oil.
In a medium bowl, mix coconut, half a cup of flour, baking powder, baking soda, salt and milk. Mix well. Press mixture inside top of cake, pulling edges to make two layers. Cool completely in refrigerator. Frost with butter. Serve with fruit garnish.