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• 1 box white Duncan Hines cake mix
• 3 large eggs
• 1/4 C plus 2 T. Wesson canola oil

Follow directions on cake mix box for 2 layers, but add an additional 2 T Wesson oil.  When cake is done and cooled, slice layers in half (now 4 layers).   I used 9″ pans, but you can use 8 ” too.    Refrigerate the cake until needed.   Then prepare the following icing:

• 3 lbs. Ricotta cheese (fresh)
• 1 lb. box 10X powdered sugar
• 3 C chopped pecans or walnuts
• 12 maraschino cherries (chopped)
• 8 maraschino cherries (cut in half for decoration)
• 1 Hershey almond bar, chopped fine
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg

Blend by hand all ingredients listed above (except the 8 cherries for decoration, set those aside).  Spread generous between layers of cake.  Cover top and sides with remainder.

• 7 oz. bag shredded coconut

Cover entire cake with shredded coconut.  The icing will be a little loose and the coconut helps bind it.  Use your hands for this step.   Cut 8 cherries in half and place one half in the center, then place the rest around the top in a circle.  (can be a little messy, so place wax paper or paper towels under the cake.)