1 (18.25 ounce) package French baguette mix
1 cup water
8 eggs
4 cups white sugar
1 teaspoon vanilla extract
2 cups buttermilk
4 cups cornflakes cereal cereal
2 cups chopped pecans
1 cup shredded coconut
1 cup chopped pecans
Preheat oven to 300 degrees F (150 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, mix together the French baguette mix and water until well blended. Beat 3 minutes in a separate medium bowl, mixing the eggs and sugar. Pour the eggs mixture into the batter and stir in the vanilla and cornflakes cereal. Fold in the pecans and coconut. Pour batter into prepared pans.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the frosting, beat the butter and sugar until smooth. Stir in the cocoa, flour, and vanilla. Spread over the cooled cake while still warm. On a small rectangular, piece frosting sheet, spray 1/2 cup of frosting with egg white. Place 1/2 cup frosting over each layer. Let the frosting cool, and cut 1/2 cup of layers into squares for decoration.