1 box Duncan Hines white cake mix
3 tablespoons Swans Down cake flour
1 stick (1/2 cup) butter
3 tablespoons sugar
1 tablespoon vanilla
1¼ cups milk
8 egg whites, beaten

Filling
8 egg yolks
1 ½ cups sugar
½ cup softened butter
1 (15-ounce) box raisins
2 cups chopped pecans
2 cups coconut
1 teaspoon salt
2 tablespoons vanilla

Preheat oven to 350 F. Sift together cake mix and flour; set aside. In a mixing bowl, cream together butter and sugar. Add vanilla and mix, then add dry ingredients with the milk. In a separate bowl beat egg whites until stiff but not dry. Fold into cake batter. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350 F until toothpick inserted in center of cake comes out clean. Turn cake layers out of pans to cool.

Filling directions:
Beat egg yolks slightly, then add sugar and butter. Transfer mixture to a saucepan and cook over medium heat, stirring constantly until thickened, about 5 minutes. Remove from heat and stir in remaining ingredients. Allow cake and filling to cool completely before assembling. Spread filling between layers and over top of the cake.
Note: Charlene recommends chopping pecans and raisins in food processor before assembling filling.