1/2 cup flaked coconut
2/3 cup Bailey's
2 1/2 cups self-rising flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups vegetable oil
3 3/4 cups sifted all-purpose flour
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter
1 cup brown sugar
1 cup water
1/2 cup pecans
1/2 cup chopped pecans
1 teaspoon vanilla extract
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
2 teaspoons powdering sugar
2 teaspoons grated lemon peel
1/2 cup pecans
Preheat oven to 375 degrees F (190 degrees C.) In a large bowl, stir together the coconut and Bailey's. In a large saucepan combine the flour, baking soda, salt and baking powder. Bring the mixture to a boil and then reduce the heat and simmer for 1 hour.
While the cake is still warm, combine brown sugar, water and 1/2 cup of pecans with the eggs, milk and 2 teaspoons vanilla. Whisk until combined and pour the mixture into the cake mixture. Turn the cake out onto a wire rack and cool.
To make the frosting: In a medium bowl, beat the butter, 1 cup of sugar and 2 teaspoons cinnamon with an electric mixer on medium speed. Beat in the 2 teaspoons of grated lemon peel, 1/2 cup pecans, 1 teaspoon vanilla with 3 sprigs of fresh lemon peels and 1/2 cup pecans. Stir frequently the cake will be very thick. Combine the sifted flour and baking soda; stir into the creamed mixture. Spoon the batter into the first prepared 12-inch Bundt Basket pan. Split the cake horizontally horizontally on the prepared baking sheet. Place any pecans in cup, putting sides down. Spread a layer of overhang into tin, making sure to shake pastry. For a bit of extra vertical space, I like to have a little brown area under the cake for the inner cake to sit, so you'll have a little space left over.
Continue frosting the top of the cake, letting it cool to the touch. Use a round or double boiler for the entire cake.
Cut the cake up do quite a bit, keeping the edges as slim as possible. Bread mine in two pieces, sealing all cracks and crevices along the way. Bake for about 40 to 45 minutes, or until a toothpick inserted comes out clean. Let cool completely, then frost with a thin layer of raspberry jam and enjoy!