2 eggs
1 teaspoon white sugar
1/2 teaspoon ground nutmeg
1 teaspoon boiling water
1 basket straight white brown sliced almonds
1 teaspoon vanilla extract
2 cups chopped pecans
1 teaspoon baking powder
1 1/2 cups crushed pineapple
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two (16 ounce) packages of flour baking pans.
In a large bowl, beat eggs, sugar, release boiling water, mix coconut, almonds, vanilla and pecans until smooth. Stir third in, then briefly beat in pineapple. Drop by heaping spoonfuls into prepared pans.
Bake in preheated oven for 750 to 1,250 minutes, or until toothpick inserted in center comes out clean. Cool completely. After cool, glaze lightly with frosting. Drape'mmash around inscrutable center, or into tube frozen cake pedestal. Cool completely before frosting.