4 eggs
2 sticks butter
1 c. sugar
1 c. buttermilk
1 c. red raspberry jam
1 c. chopped pecans
1 c. shredded coconut
2 c. self rising flour
1 tbsp. vanilla

Preheat oven to 350 degrees and prepare 2 nine inch cake pans (grease and flour). In large mixing bowl, cream eggs and butter. Add sugar, buttermilk, jam and vanilla. Add flour gradually while mixing. Add pecans and coconut and mix until well blended. Pour into cake pans and bake for 40 to 45 minutes. Use clean toothpick test and don't overbake.

ICING:

2 sticks butter
1 c. shredded coconut
1 c. sugar
3 tbsp. flour
1 c. Pet milk