Grandmother Paul's Red Velvet Cake

From "The Lady & Sons Savannah Country Cookbook"

2 eggs
2 C sugar
1 tsp cocoa
2 ounces red food coloring
2 sticks butter
2 1/2 C cake flour
1 tsp salt
1 C buttermilk
1 tsp vanilla
1/2 tsp baking soda
1 Tbsp vinegar

Preheat oven to 350. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 9" round greased and floured pans. Bake 20-25 minutes, or until tests done.

Icing
2 egg whites
1 1/2 C sugar
5 Tbsp cold water
2 Tbsp light corn syrup
1 C miniature marshmallows
1 C or 3.5oz can shredded coconut
1 C chopped pecans

Cook egg whites, sugar, water and corn syrup in double boiler for 5 minutes and beat. Add marshmallows; stir until melted. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.