3 eggs
2 cups white sugar
2 cups vegetable oil
1 cup chopped pecans
1 cup finely chopped pecans
1 cup honey
1 cup butter, softened
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 1/2 cups finely powdered milk
1 cup filtered lemon-lime-water mix
1 cup flaked coconut
2 tablespoons lemon juice
1 cup honey
1 cup butter, softened
1 cup all-purpose flour
1 teaspoon lemon zest
1 (4 ounce) can sliced pecans, drained
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, beat eggs until very stiff. Mix sugar into egg mixture until well blended. Stir in oil and 2 cups pecans. Mix thoroughly. Stir in honey, butter, 1 cup flour, baking powder, and 1 teaspoon lemon zest. Mix until just moist. Fold in coconut. Pour batter into prepared pans.
Bake in the preheated oven for 45 minutes. Cool in pan on wire rack. While cake is cooling, melt butter in a large bowl over medium heat, stirring constantly. Remove from oven, stir in lemon juice. Stir in honey mixture, pecans and lemon-lime-water mix. Mix thoroughly. Spread over cake during last 15 minutes of baking. Chill cake in refrigerator.
While cake is chilling, chill cake in freezer for at least 4 hours.