INGREDIENTS:
- Batter:
- 2 Cups AP Flour + for dusting
- 1 teaspoon Baking SODA
- 1/4 teaspoon Nutmeg
- 1/2 Cup Unsalted Butter, Softened + for dusting
- 1/2 Cup Vegetable Shortening
- 2 Cups Sugar, Granulated White
- 1 Cup Buttermilk
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Almond Extract
- 5 ea Large Eggs, Separated
- 7 oz Coconut Flakes
- 1 Cups Pecan Pieces, Toasted
INSTRUCTIONS:1 ) Butter, then flour each pan so that all surfaces are coated well, set aside. Sift AP Flour, Baking Soda, and Nutmeg together and also set aside.
2 ) Cream together the Softened Butter, Shortening and Sugar until fluffy, about 5 minutes. Add the egg yolks 1 at a time, mixing well between each.
3 ) Add the Flour Mixture and Buttermilk, alternating between the two, starting and ending with Buttermilk.
4 ) Add Vanilla, and Almond Extracts, as well as the Toasted Coconut and Pecans. Now (WITH CLEAN BEATERS) beat the Egg Whites to stiff peaks. Fold 1/3 of the Whipped Egg Whites into the batter until incorporated.
5 ) Fold the remaining Egg Whites into the batter until fluffy and smooth. Pour the batter (evenly) into the prepared cake pans. Bake at 350° for 20-25 minutes, or until it passes the toothpick test.
And For The Frosting:
- 16 oz Cream Cheese, Softened
- 8 oz Butter, Softened
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Almond Extract
- 2# Powdered Sugar
- 7 oz Coconut Flakes
- 1/2 Cup Pecan Pieces, Toasted
INSTRUCTIONS:
1 ) Place softened Cream Cheese, softened Butter, Vanilla Extract, and Almond Extract into a bowl. Beat with mixer until smooth.
2 ) Slowly add the Powdered Sugar intermittently and incorporate fully before adding more.
3 ) When the cake has cooled fully, stack the layers of the cake, icing between then and placing a small amount of Pecan Pieces if desired.
4 ) Once all layers are stacked, ice the outside and top of the cake with remaining icing. Top with remaining Pecan Pieces and Cover the sides with remaining Coconut.
