Ingredients

°1/2 cup unsalted unsalted butter

°1/2 cup vegetable shortening

°2 cups granulated sugar

°6 egg yolks

°2 cups self-rising flour

°1 cup chopped pecans

°1 cup milk

°1 teaspoon vanilla

°2 c sweetened shredded coconut, divided

°6 egg whites, beaten until stiff peaks form

freeze
°1/4 cup soft butter

°8 ounces cream cheese, at room temperature

°1 pound powdered sugar

°1 teaspoon vanilla

°1/2 cup chopped American walnuts

Directions
Preheat oven 350 degrees.

Grease and grease 3 8-inch cake pans. sit sideways.

In a large bowl, whisk and cream the butter until smooth. Add the sugar and beat well.

Adding egg yolks & mix well.

Sift the flour and add it to the sugar-butter mixture one third at a time, alternating with the milk.

Adding vanilla, cup of coconut & walnuts.

Incorporate the egg whites well so that there are no more pockets.

Divide evenly among the three prepared jars.

Bake for 25 minutes and cool completely on a wire rack

While the cake bakes, sprinkle 1 cup coconut on a baking sheet and roast in the oven with the cake until brown and nutty, about 8-10 minutes. Stir every two minutes to make sure it doesn’t burn. Then let cool

Garnish:

Beat butter and cream cheese until well blended. Add vanilla and powdered sugar and mix well.

Divide between the cake layers and over the top and sides.

Use your hands to press the toasted coconut from all sides.

Sprinkle pecans on top.