8 egg whites
1 c. (2 sticks) butter or shortening
2 c. sugar
3 c. self-rising flour
1 c. milk
1 tsp. vanilla

Mix cake ingredients together. Bake at 350°F for 30 minutes or until cake tests done.

Filling:

1/2 c. (1 stick) butter
3/4 c. sugar
1 tsp. cornstarch
8 egg yolks
1 c. raisins
1 c. pecan pieces
1/4 c. whiskey
1 tsp. vanilla
1 c. coconut

Cream butter, sugar and cornstarch. Add egg yolks, raisins, nuts, whiskey, vanilla and coconut flakes. Cook over medium heat until thick. (If too thick, add can cream.) Spread on cool cake on top layer and between layers.