Ingredients
Scale
For the Crust:
- 2 1/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 4 large egg whites
- 1 cup whole milk
- 1 tsp vanilla extract
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 can (12 oz) evaporated milk
- 3/4 cup packed brown sugar
- 3 large egg yolks
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together 3/4 cup butter and granulated sugar until light and fluffy. Beat in egg whites one at a time, then stir in 1 tsp vanilla.
- Combine flour, baking powder, and salt; add to creamed mixture alternately with milk. Pour batter evenly into prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
- For frosting: In a saucepan, combine evaporated milk, brown sugar, egg yolks, 1/4 cup butter, and 1 tsp vanilla. Cook over medium heat until thickened (about 12 minutes), stirring constantly. Remove from heat; stir in coconut and pecans. Cool to spreading consistency.
- Spread frosting between layers and over top of cooled cake.
Notes
You can customize the seasonings to taste.