°1 C un-salted butter
°2 C sugar
°1 tsp vanilla
°5 egg yolks, divided into whites
°2 cups all-purpose flour
°1 teaspoon baking soda
°1/2 teaspoon salt
°1 cup of milk
°1 cup shredded coconut
°8 ounces soft cream cheese
°4 tablespoons soft butter
° 2 tsp of vanilla extract
°2 cups sifted powdered sugar
°1 cup coconut
°1 cup pecans.
Preheat the oven to 375 degrees Fahrenheit.
Grease parchment paper and line a 12″ x 17″ pan (jelly roll) with it.
Separate yourself from the others.
Cream the butter and sugar together in a mixing basin.
One by one, whisk together the egg yolks.
Add the vanilla extract and stir to combine.
Remove yourself from the situation.
Combine flour, baking soda, and salt in a large mixing bowl.
Alternate adding dry and wet ingredients, starting with the curd.
In a mixing bowl, whisk the egg whites until stiff peaks form.
The egg whites should be folded into the mixture until it is thoroughly mixed.
Toss in the coconut and mix well.
In the preheated skillet, spread the mixture evenly.
Preheat the oven to 150 degrees Fahrenheit and bake for 15 to 18 minutes.
(Be careful not to overbake.)
The cake will continue to cook until it is completely cool.)
Remove the cake from the oven and set it aside to cool in the pan.
Brush the cream cheese and butter together to make the garnish.
Pour in the vanilla extract.
Gradually incorporate the powdered sugar until a creamy texture is achieved.
Combine the coconut and walnuts in a bowl.
Once the cake has completely cooled, frost it.