Components
Cake:
1 field white cake combine, I used Betty Crocker
1 teaspoon vanilla extract
1 ¼ cup buttermilk
3 massive eggs
¼ cup oil
1 ½ cups coconut, grated
½ to ¾ cup pecans, chopped
Icing:
16 ounces cream cheese, softened
1 cup butter, unsalted and softened
2 teaspoons vanilla extract
4 cups icing sugar
Directions
Preheat the oven to 350*
Grease and flour 2-9 inch spherical cake pans
In a big bowl, mix the cake combine, eggs, oil, buttermilk and vanilla extract and beat properly
Stir the coconut and pecans into the batter
Pour the batter evenly into the 2 ready pans
Bake for 22 to 25 minutes, till a toothpick comes out clear
Take away, put aside and let cool to room temperature
As soon as the desserts have cooled, take away from the molds
In a medium bowl, mix cream cheese, butter, vanilla and icing sugar, beat till easy
Place a layer of cake on a cake plate, cowl high with frosting
Place the second layer of cake on high of the primary frosted layer and high with frosting
Frost the perimeters of the cake
OPTIONAL:
You’ll be able to sprinkle chopped pecans and toasted coconut on high of the cake when you like
Get pleasure from!
Diet Data:
YIELD: 6 SERVING: 1
Quantity per serving: CALORIES: 1152 | TOTAL FAT: 81g | SATURATED FATS: 42g | TRANS FAT: 0g | UNSATURATED FATS: 33 g | CHOLESTEROL: 253mg | SODIUM: 477mg | CARBOHYDRATES: 99g | FIBER: 3g | SUGAR: 90g | PROTEIN: 12g
