° 12 ounces of cream cheese square (diluted)
° 1/2 cup butter (soft)
° 5 cups powdered sugar
° 2 teaspoons of vanilla extract
° 1 / 2-1 teaspoon of almond extract
° 1 cup chopped pecans
* Instructions
Pre–heat Oven ( 350 degrees F ) . Grease and paint 3 9-inch round cake pans. Sit aside.
In a large bowl, blend the butter and margarine together until well combined.
Add granulated sugar, and beat until light and fluffy.
Beat in the egg yolk, vanilla, and almond extract, and scrape the bottom of the bowl as needed.
Adding half of flour also all of baking soda. Stirring To mixed .
Mix the curd.
Stir the remaining half of the flour until combined.
Combine coconut and walnuts until combined.
In a detach bowl, beat egg whites to stiff peaks shape .
Fold 1/3 of the egg white in the mixture.
Adding rest of the beaten egg white.
Gently put the mixture in prepared saucepans.
Baking for 21-26 min .
Cool for 10 minutes in a skillet, then lift cookies to a wire rack to cool Totally .
To make the frosting, whisk together the cream cheese and butter until smooth.
Add powdered sugar, vanilla and almond extract and mix over low heat for 30 seconds or until powdered sugar is incorporated.
Raise speed to medium-high & beat to thin .
Spread the icing on a layer of cake, then cover with the pecans.
Repeat with remaining layers, frosting, and pecan nuts
Cool before serving, cover any food leftovers and refrigerate.
Enjoy !
