4 egg whites
1 (16.5-ounce) package white cake mix
1 cup water
1/4 cup vegetable oil
1 (15-ounce) container coconut pecan frosting (see Note)
1 (10-ounce) jar maraschino cherries, well drained and chopped
1 cup coarsely chopped pecans
1/2 cup raisins, chopped
2 tablespoons brandy (optional)
1 (16-ounce) container white frosting
Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray; set aside.
In a large bowl with an electric mixer on high speed, beat egg whites until stiff peaks form. In another large bowl with electric mixer on medium speed, beat cake mix, water, and oil 2 minutes, or until smooth. Fold the beaten egg whites into the cake mixture. Divide batter between cake pans.
Bake 23 to 25 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes, then invert onto wire racks to cool completely. Cut cakes in half horizontally, forming four layers.
In a medium bowl, combine coconut pecan frosting, cherries, pecans, raisins, and brandy, if desired; mix well. Place 1 cake layer upside down on a serving plate and frost the top with one-third of the coconut pecan frosting mixture. Repeat the layers 2 more times and top with the fourth cake layer. Frost top and sides with the white frosting. Serve, or cover loosely until ready to serve.