1 (18.25 ounce) package white cake mix
2 egg whites
1 1/2 cups white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 cup white milk
1/2 cup honey
2 cups dry sifted all-purpose flour
1/2 cup flaked coconut, optional
3 eggs, optional
1 cup butter, melted
1 cup water
4 teaspoons vanilla extract
3/4 cup pecans
Preheat oven to 350. Grease and flour 10 sheets (2-inch) prepared cake pan.
In a large bowl, beat egg whites until soft peaks. Use a small bowl to stir together 2 1/2 cups and 1 1/2 teaspoons of sugar. Fold egg whites and 1/2 cup of sugar mixture over batter. In large glass or metal bowl, beat egg whites until stiff peaks form. Drop batter by half teaspoonfuls onto prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool. Cut into 1/2 inch slices.
In a medium bowl, beat butter until mixture is smooth. Gradually beat in 1 cup milk and 1/2 teaspoon vanilla extract; continue to beat until smooth. Spread half the cooled cake slices over cut portion of the cake. Spread whipped cream half over the cream layer. Cut remaining sponge cake pieces into thirds, creating four layers. Spread top layer over layers, then cut second slits in the cake for steam vents. Invert the cake onto a serving platter and spread cream mixture over the sides. Spread pecan filling over the top. Refrigerate until ready to serve.