1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 (8 ounce) can fruit and vegetable juice concentrate
1/2 cup flaked coconut
1 (8 ounce) package cream cheese, softened
1 cup chopped pecans
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together sugar and eggs until smooth. Beat in vanilla until well blended. Stir in flour, baking powder, baking soda and salt. Beat in vegetable juice concentrate, coconut and fruit and vegetable juice concentrate. Mix in whipped cream and pecans. Pour batter into prepared pans.
Bake in the preheated oven for 1 hour. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 30 minutes to allow the layers to cool.