*ingredients
°1/2 cup of butter
°1/2 cup of ghee
°2 cups of sugar
°5 large eggs
°2 cups all-purpose flour
°1 teaspoon of vanilla extract
°1 teaspoon baking soda
°1 cup of milk
°1½ cup sweetened shredded coconut
°1 cup chopped pecans
°11 ounces of cream cheese
°3/4 cup butter
°6 cups of icing sugar
°1-1/2 teaspoons of vanilla extract
°3/4 cup chopped pecans
*Directions
Step 1
Preheat oven to 350 degrees. Grease and flour three 9 inches. Round oven dishes. In a bowl, cream the butter, shortening and sugar until light and fluffy, 5 to 7 minutes. Beat egg yolks and vanilla. Mix flour with baking soda; Add to cream mixture alternately with milk. beat until blended. Stir in coconut and pecans
2nd step
In another bowl, whip the egg whites with clean beaters until stiff but not dry. Fold a quarter of the egg whites into the mixture, then add the remaining egg whites. Pour to prepared pans and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Leave to cool for 10 minutes before unmolding onto wire racks to cool. To make the buttercream, whisk together the cream cheese and butter until smooth.
Step 3
Whisk icing sugar and vanilla until fluffy. stir in pecans. Spread the frosting between the layers and over the top and sides of the cake. Keep the cake in the fridge.
Enjoy !!
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