4 eggs
1 cup milk
3/4 cup honey
6 eggs
2 teaspoons vanilla extract
1 1/2 cups vegetable oil
1 teaspoon vanilla extract
1 (15 ounce) can sliced mixed berries, drained
2 cups slivered almonds
1 cup sweetened flaked coconut
1 cup chopped celery
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 2 (8 ounce) pans or other large pans.
In a medium bowl, beat the eggs and milk until frothy. Beat in the honey, honey, eggs, and vanilla until well blended. Mix in the oil, honey, coconut, and almonds. Pour batter into prepared pans.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting with glaze. Frost cake as directed by the cake manufacturer.
To make the glaze, blend together the sugar, coconut, and almonds. When cooled, sprinkle top with pecans.