Coconut Cake with Cream Cheese Pecans

Coconut Cake with Cream Cheese Pecans

Ingredients:

For the cake:

• 2 cups flour

• 1⁄2 cup butter, softened

• 1 teaspoon. Sodium Bicarbonate

• ½ cup shortening

• 1 cup buttermilk

• 2 cups sugar

• 1 cup grated coconut

• 5 large eggs, separated

• 1 cup chopped walnuts

• 1 teaspoon vanilla extract For above

• 1 teaspoon. Vanilla

• 8 oz. Cream cheese, softened

• 4 cups powdered sugar

• ½ cup butter, melted

• Chopped hazelnuts and coconut flakes, to decorate

Step by step guide:

1. Preheat and prepare:

• Preheat your oven to 175°C. Grease and flour a 9×13 baking pan.

2. Mix the dry ingredients:

• Mix the flour and sodium bicarbonate in a large mixing bowl. Put aside.

3. Butter and shortening:

• In another bowl, beat light butter, shortening and sugar until light and fluffy.

4. Add the eggs and vanilla:

• Add the egg yolks one by one and mix well after adding them. Stir in vanilla extract.

5. Other ingredients:

• Slowly add the flour mixture and buttermilk to the cream mixture, starting and ending with the flour.

Mix until combined.

6. Add the coconut and hazelnuts:

• Gradually add the grated coconut and chopped walnuts until they are evenly distributed in the

dough.

7. Beat the egg whites:

• Beat the egg whites in a separate, clean bowl until stiff peaks form.

8. Add the egg whites:

• Carefully fold the beaten egg whites into the batter until no traces of white remain.

9. Baking:

• Pour the batter into the prepared pan and smooth the surface with a spatula.

• Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes

out clean.

10. Cooling:

• Let the cake cool completely in the pan.

11. Prepare the frosting:

• In a mixing bowl, beat the cream cheese, powdered sugar, melted butter and vanilla until smooth

and creamy.

12. Cover the cake:

• Spread the cream on the cooled cake.

13. Decoration:

• Sprinkle chopped hazelnuts and coconut on the cake for a stronger flavor.

14. Refrigeration (optional):

• For best results, refrigerate for 30 minutes before serving.

15. Serve and enjoy:

• Cut the cake into pieces and serve. Enjoy this delicious Coconut Cream Cheese Pecan Cake with your

friends and family!

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