Ingredients
- ° 5 eggs
- ° 1 cup sweetened coconut
- ° 2 cups flour
- ° A cup of milk
- ° 1/2 cup brown sugar
- ° 1/21 teaspoon and half baking powder
- ° 1 tablespoon vanilla liquid
- ° 1/2 teaspoon almond spirit
- ° 1 1/2 cups fine white sugar
- ° 2 1/2 cups powdered sugar
- ° A can of Philadelphia cheese weighing 200 grams
- ° 1/2 teaspoon almond spirit and a pinch of vanilla.
- ° Butter stick
- Grease two 9-inch circular trays or three trays with butter and line with flour.
- Beat butter with white & brown sugar with an electric beat; Until blending creamy, and add eggs , nextly vanilla also almond spirit.
- Sift flour with baking powder, combine well, and add to previous blending, alternating with a cup of milk and blend until the blending is well combined .
- Add coconut and stir with a spoon, then pour the mixture into the trays, and enter a preheated oven at a temperature of 180 m for 31-36 min until cake is stewed, and arrive out clean next insert it in center of the cake.
- Toast 2 cups of sweetened coconut in oven from the top for a some min , stir each now and until browned
- Icing cream:
- Whisk the butter with cheese, and add almond spirit also vanilla, and sugar and beat well with electric blender until blending becomes smooth, and enter refrigerator until decorating .
- Leave the cake to cool in the trays for a quarter of an hour, and turn over metal mesh to cold totally for an hour, covering with cream & garnish on sides with roast coconut and drizzle roast pecans on face
Method
- Follow standard preparation and cooking steps for Quick Italian Cream Cake.