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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Cake: Preheat oven to 350°. Place shaved coconut in a single layer in a shallow pan. Place pecans in a second shallow pan. Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant, stirring halfway through. | 2. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended. | 3. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans and 1 cup sweetened flaked coconut. | 4. Beat egg whites at high speed until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans. | 5. Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour). | 6. Prepare Quick Caramel Frosting. Immediately spread frosting between layers and on top of cake. Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake. | 7. QUICKE CARAMEL FROSTING: Bring first 3 ingredients to a rolling boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly (about 7 minutes). | 8. Stir in cream, and bring to a boil; remove from heat. Pour into bowl of a heavy-duty electric stand mixer. Gradually beat in powdered sugar and vanilla at medium speed, using whisk attachment; beat 8 to 12 minutes or until thickened. Use immediately. | 9. Test Kitchen Tip: Don't panic if you overbeat the frosting. Thin to a spreadable consistency by adding 1 to 2 teaspoons hot water. | 10. CREAM CHEESE FROSTING: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut	3	cups	shaved sweetened	849.6	36.552	7.992000000000001	80.376
pecan	1	cup	chopped	286.3467	53.663999999999994	5.8933	6.032
butter	1/2	cup	softened	684.0	31.428	21.372	57.6
shortening	1/2	cup		906.1	0.0	0.0	102.5
sugar	1 1/2	cups	granulated	479.7	90.012	15.015	7.4879999999999995
dark brown sugar	1/2	cup		-	-	-	-
egg	5		separated	357.5	1.8	31.4	23.775
vanilla extract	1	tablespoon		24.191999999999997	1.0626	0.005	0.005
purpose flour	2	cups		-	-	-	-
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
buttermilk	1	cup		-	-	-	-
coconut	1	cup	sweetened flaked	849.6	36.552	7.992000000000001	80.376
butter	1	cup		684.0	31.428	21.372	57.6
brown sugar	1	cup		836.0	215.798	0.264	0.0
dark brown sugar	1	cup		-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
sugar	4	cups	sifted powdered	479.7	90.012	15.015	7.4879999999999995
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
butter	1/4	cup	softened	684.0	31.428	21.372	57.6
cream cheese	4	ounces	softened	334.53	3.969	8.0514	32.4324
sugar	2	cups	powdered	933.6	239.44799999999998	0.0	0.0
vanilla extract	1	teaspoon		24.191999999999997	1.0626	0.005	0.005

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.