-
1
In a large mixing bowl, cream shortening and sugar until light and fluffy.
-
2
Add egg whites and extract; mix well.
-
3
Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
-
4
Fold in nuts.
-
5
Fold in nuts.
-
6
Pour into three greased and floured 9 inch round baking pans.
-
7
Pour into three greased and floured 9 inch round baking pans.
-
8
Bake at 350F for 20-25 minutes or until a toothpick comes out clean.
-
9
Bake at 350F for 20-25 minutes or until a toothpick comes out clean.
-
10
Cool for 10 minutes; remove from pans to wire racks.
-
11
Cool for 10 minutes; remove from pans to wire racks.
-
12
In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks.
-
13
In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks.
-
14
Cook and stir over medium heat for 10-12 minutes or until mixture is thickened and reaches 160F.
-
15
Cook and stir over medium heat for 10-12 minutes or until mixture is thickened and reaches 160F.
-
16
Remove from the heat; stir in vanilla.
-
17
Remove from the heat; stir in vanilla.
-
18
Stir in coconut and nuts.
-
19
Stir in coconut and nuts.
-
20
Cool to room temperature.
-
21
Cool to room temperature.
-
22
In a small mixing bowl, beat butter, cream cheese and vanilla until smooth.
-
23
In a small mixing bowl, beat butter, cream cheese and vanilla until smooth.
-
24
Gradually add confectioners' sugar.
-
25
Gradually add confectioners' sugar.
-
26
Beat in milk until light and fluffy.
-
27
Spread filling between cake layers.
-
28
Beat in milk until light and fluffy.
-
29
Spread filling between cake layers.
-
30
Frost top and sides of cake.
-
31
Frost top and sides of cake.
-
32
Garnish with pecans if desired.
-
33
Garnish with pecans if desired.
-
34
Store in the refrigerator.
-
35
Store in the refrigerator.
