°1 C unsalted butter
°2 C sugar
°1 tsp vanilla
°5 egg yolks, separated into whites
°2 cups all-purpose flour
°1 teaspoon of baking soda
° 1/2 tsp salt
°1 cup of milk
°1 cup grated coconut
°8 oz soft cream cheese
°4 tbsp softened butter
° 2 tsp vanilla extract
°2 cups sifted powdered sugar
°1 cup coconut
° 1 cup pecans.
Preheat oven to 375°F.
Grease parchment paper and line a 12″ x 17″ pan (jelly roll). Separate yourself from others.
Beat butter and sugar together in a mixing bowl.
Whisk the egg yolks one by one.
Add vanilla extract and stir to combine. Remove yourself from the situation.
In a large mixing bowl combine flour, baking soda and salt.
Starting with the curd, add the wet and dry ingredients alternately.
In a mixing bowl, beat egg whites until stiff peaks form.
The egg whites should be folded into the mixture until fully combined.
Add coconut and stir well.
Spread the mixture evenly in the preheated skillet.
Preheat oven to 150°F and bake for 15 to 18 minutes. (Be careful not to overbake. Cake will continue to bake until completely cooled.)
Take the cake out of the oven and let it cool in the tin.
Brush cream cheese and butter together for garnish.
Pour in the vanilla extract.
Gradually add powdered sugar until a creamy consistency is obtained.
Put coconut and walnuts in a bowl.
When the cake has cooled completely, glaze it.