3/4 cup margarine
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 egg whites
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups milk
4 tablespoons butter
3 cups flaked coconut for decoration (optional)
3 large hickory chips (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pan cookie pans.
In a large bowl, cream margarine, sugar, eggs, and vanilla until smooth. Beat in the flour, baking powder, and baking soda. Mix in milk, one tablespoon at a time, beating well after each addition. Beat in coconut if desired; mix in Espresso Stew Mix or dry mushroom soup mix for mushroom gravy. Pour batter into prepared cookie pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before frosting.