Ingredients
- 9 layer pans
- 4 eggs (separated)
- 4 egg yolks
- 1 evaporated milk (slightly beaten)
- 700 gr sugar
- 400 gr butter
- 250 gr all purpose flour
- 240 ml buttermilk
- 200 gr pecans (chopped)
- 160 gr coconut flakes
- 130 gr sweet chocolate
- 120 ml boiling water
- 7 gr vanilla
- 5 gr baking soda
- 4 gr vanilla
- 1 gr salt
on bottoms with waxed paper. Bake at 180ºC for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove from pans, finish cooling on racks. Spread Coconut-Pecan Frosting between layers and over top of cake. Coconut Pecan Frosting: Combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in coconut flakes and chopped pecans. Cool until thick enough to spread. Makes 4- quarter cups frosting. dozen servings. Recipe By : Susan Getgood <sgetgood@bilbo. iii. net>
