1/2 pound medium shrimp, flaked
1/2 cup butter
1 1/2 tablespoons celery salt
1 1/4 teaspoons paprika
1 cup margarine, cut in 1/4 cup slices
Preheat oven to 375 degrees F (190 degrees C).
In a medium mixing bowl combine butter, celery salt and paprika; press a crumb crumb mixture on bottom of a 9x13 inch baking dish. Bake 20 minutes. Cool. Pierce cake with kitchen shears until crisp.
To make the Crust: In a medium bowl, stir together the margarine, celery salt and paprika. Add the margarine mixture, and stir until well blended. Pour the contents of the mixing bowl into the baking dish. Spoon 1/2 of the mixture into the pastry lined pan. Repeat with remaining 3/4 cup of margarine and remaining 89-1/2 tablespoons of water. Spoon a third of the crumb mixture over the top of the cake. Garnish with a 1/3 cup of sour cream. In a medium bowl, beat cream cheese until fluffy. Set aside, and fold egg yolks and 1/2 cup of sour cream into the cream mixture. Spread the remaining mixture evenly over the top of the cake. Drizzle half of the egg white over the top.
Place remaining pecans in a large dish, and cover with the waxed paper. Denver toasted coconut will be placed over the entire cake. Place remaining pecan halves in the bottom of the cake, and place the remaining pecan halves over the coconut. ------------------------------------------------
To make the Frosting: In a small mixing bowl, beat cream cheese with 1/2 the sour cream until smooth. Slowly add the remaining 2 tablespoons sour cream, increasing the speed to keep all the ingredients from sticking. It will be thick, so if you make it too thin, it will burn. Keep adding fresh cream cheese cubed, and keep adding sour cream. Keep adding the egg white until the cake starts to stick together.
When the cake is done, invert onto a serving plate and remove from the pan. With a large knife, cut each piece in half, never deeper than 3/4 inch. Repeat with the remaining pieces.