Almond Coconut 3-Layer Cake With Coconut Frosting

Be prepared everyone will be asking you for this recipe after they try it! the cake can be made without the almond extract but I think it is better with it.

• Ready In: 55 mins
• Serves: 8-10

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

Directions

1. Set oven to 350°F.
2. Grease and flour three (8-inch) cake pans and line bottoms with parchment paper.
3. In a medium bowl, beat egg whites until stiff, but not dry; set aside.
4. In another bowl, cream butter, Crisco and sugar until fluffy (about 4-5 minutes).
5. Add in yolks (one at a time) beating well after each addition.
6. In a bowl, sift flour and baking soda together.
7. Add to the egg yolk mixture alternating with buttermilk.
8. Add in coconut and nuts; beat well.
9. Fold in beaten egg whites with a spatula.
10. Divide the batter evenly between the three cake pans.
11. Bake for 25 minutes, or until cake tests done.
12. Place the pans on a wire rack to cool.
13. 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.
14. Allow to cool completely before frosting.
15. For frosting: Cream together the cream cheese and butter until fluffy.
16. Gradually beat in the powdered sugar (this takes about 5 minutes).
17. 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.
18. Stir in 3/4 cup coconut and 3/4 cups pecans.
19. Frost and fill cake.
20. Sprinkle the top with reserved coconut.