Have you ever tried something so delicious that you could barely stand it…and something that shocked you more than you actually did. This is one of those recipes.
This cake is amazing! I made this for my sister’s birthday and it was delicious. The recipe is simple and the cooking time is precise.
It’s the best cake I’ve ever made. That was delicious! I love this cake. Unlike other cakes, they taste better as they age. I have no problem doing it a few days before I need it other than gobbling it up.
*ingredients
°1/2 cup unsalted unsalted butter
°1/2 cup vegetable shortening
°2 cups granulated sugar
°6 egg yolks
°2 cups self-rising flour
°1 cup chopped pecans
°1 cup milk
°1 teaspoon vanilla
°2 c sweetened shredded coconut, divided
°6 egg whites, beaten until stiff peaks form
+freeze
°1/4 cup soft butter
°8 ounces cream cheese, at room temperature
°1 pound powdered sugar
°1 teaspoon vanilla
°1/2 cup chopped American walnuts
*Directions
Preheat oven 350 degrees.
Grease and grease 3 8-inch cake pans. sit sideways.
In a large bowl, whisk and cream the butter until smooth. Add the sugar and beat well.
Adding egg yolks & mix well.
Sift the flour and add it to the sugar-butter mixture one third at a time, alternating with the milk.
Adding vanilla, cup of coconut & walnuts.
Incorporate the egg whites well so that there are no more pockets.
Divide evenly among the three prepared jars.
Bake for 25 minutes and cool completely on a wire rack
While the cake bakes, sprinkle 1 cup coconut on a baking sheet and roast in the oven with the cake until brown and nutty, about 8-10 minutes. Stir every two minutes to make sure it doesn’t burn. Then let cool
Garnish:
Beat butter and cream cheese until well blended. Add vanilla and powdered sugar and mix well.
Divide between the cake layers and over the top and sides.
Use your hands to press the toasted coconut from all sides.
Sprinkle pecans on top.
Enjoy !