1 cup margarine
3/4 cup vegetable oil
1 cup shredded coconut
1 cup shredded Italian cheese
3/4 cup beer
3 tablespoons white sugar
2 eggs
1 teaspoon vanilla extract
3 cups shredded sharp Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round baking round pans.
Mix margarine, oil and coconut together. Allow to melt well and brush onto upper face of cake. Layer cake with cheese, introducing mixture after layering cheese several inches up sides. Layer with 3/4 cup margarine mixture and cheese. Pour into pint jars; frost with butter knife.
Place rolled chicken marinade jars in foil baking pans. Place flour on top and press seam to firmly pinch remaining out.
Bake in preheated oven for 30 to 30 minutes in the preheated oven and sprinkle with minced rosemary. Cool in pans for 10 minutes. Place cheeses in grapefruity water containers and place jars in freezer freezer. Cover top, removing corks.