This is an old recipe from my aunt. He is famous and notorious in our family.It's totally irresistible.
* Ingredients :
° 2 cups allpurpose flour
° 1 teaspoon baking soda
° ½ teaspoon baking powder
° 1 cup soft salted butter
° 1 cup granulated sugar
° ½ cup light brown sugar
° 2 teaspoons pure vanilla
° Half a teaspoon of pure almond extract
° 5 large eggs
° 1 cup whole milk
° 14 ounce package sweetened shredded coconut, divided
° 1½4 cups divided pecans
frost:
° 2 [8] ounces of softened cream cheese
°1 cup [2 sticks] softened butter
° 2 pounds of powdered sugar
° 2 teaspoons pure vanilla
° Half a teaspoon of pure almond extract
° roasted preserved coconut
° ¼ cup toasted pecans
* Directions :
Heat oven 350 degres f . Butter & flour 3 [9] round cake pans or spraying with baking spray. Sit apart .
Sift flour, baking soda, & baking powder jointly .
In bowl of stand mixer, cream jointly softened butter, granulated sugar, brown sugar, pure vanilla, & almond extracts. Whisk until light creamy and light beige in color, about 3-4 minutes
Adding eggs 1 at a time and whisk well after every addition.Adding sifted dry ingredients alternately with curd. After all is added, increase the blender speed & beat to completely mixed .Combine half a coconut and 1 cup hand-roasted walnuts.Spread the dough evenly over the baking tins. Baking for 26-31 min Cool completely on a cooling rack.
To make the garnish: Beat cream cheese and butter together until light, fluffy and pale. Adding vanilla & almond extract. Bit by bit adding powder sugar, beating to creamy also smooth.
Place wax paper strips on edge of cake plate.Place the crust between the layers, sprinkle with each piece of toasted walnuts. Add final layer and line up top and sides.
Pressure toast coconut on both sides. Garnish top as wanted with the rest chop pecans.
Continue refrigerated to serve .
Enjoy !
