1 cup boiling water
4 tablespoons vegetable oil
1 cup butter, warmed
2 cups sifted all-purpose flour
1 cup chopped marshmallows
3 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 (8 ounce) can sour cream
1 egg, beaten
1 cup chopped pecans
1 cup crushed coconut
1 (8 ounce) can coconut cream
1 (8 ounce) can evaporated milk
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, mix boiling water, oil, butter, marshmallows and flour. Stir together and spread mixture into prepared pans.
Bake in preheated oven for 30 minutes, or until lightly browned. Cool completely. Meanwhile, combine sifted flour, marshmallows, 3 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and coconut. Mix thoroughly. Drain coconut cream and mix into remaining mixture (See Cook's Note). Spread coconut cream over cooled cake. Chill 8 hours, or overnight.
To assemble the cake: Remove cake from refrigerator. Cut into strips. Place on two large plates and refrigerate overnight.
After the cake has chilled, spread jelly-cuttings over filling. Frost top and sides of cake. Chill entirely. Serve chilled.