Almond Coconut 3-Layer Cake With Coconut Frosting - cooking recipe

Ingredients

5 eggs, separated
2 cups white sugar
1/2 cup butter, softened
1/2 cup Crisco shortening (plain)
1 -2 teaspoon almond extract
2 1/2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut, packed
1 cup chopped nuts
FROSTING
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3 cups confectioners' sugar
1 cup flaked coconut
1 teaspoon vanilla
half-and-half cream

Preparation

Set oven to 350\u00b0F.
Grease and flour three (8-inch) cake pans and line bottoms with parchment paper.
In a medium bowl, beat egg whites until stiff, but not dry; set aside.
In another bowl, cream butter, Crisco and sugar until fluffy (about 4-5 minutes).
Add in yolks (one at a time) beating well after each addition.
In a bowl, sift flour and baking soda together.
Add to the egg yolk mixture alternating with buttermilk.
Add in coconut and nuts; beat well.
Fold in beaten egg whites with a spatula.
Divide the batter evenly between the three cake pans.
Bake for 25 minutes, or until cake tests done.
Place the pans on a wire rack to cool.
Run a dinner knife around the edges of each layer, and invert each onto a rack, then invert them again onto another rack so layers are right side up.
Allow to cool completely before frosting.
For frosting: Cream together the cream cheese and butter until fluffy.
Gradually beat in the powdered sugar (this takes about 5 minutes).
To achieve the spreading consistency you desire, you may need to add 2-3 tablespoons of half and half cream and 1-1/2 cups of ADDITIONAL powdered sugar.
Stir in 3/4 cup coconut and 3/4 cups pecans.
Frost and fill cake.
Sprinkle the top with reserved coconut.