°1 stick (4 ounces) butter (soft)
° 1/2 c shortened
°2 cups sugar (granules)
°1 cup butter milk
° 1 1/2 teaspoon vanilla extract
°Temperature 1 ° C coconut
°1 cup puck or nut (chopped, divided)
°1 pack 8 ounces
°Cream cheese (soft)
°1 stick (4 ounces) butter
°1 box (1 lb) sugar powder (about 3 3/4 cups not equipped)
°1 teaspoon of vanilla
°1 to 2 tons of milk or cream
° 1/4 cup puck or nut (cut)
* Methods :
Heat grill to 350F Spread and precise three 8 inch cake tubs. Separate the five eggs by placing the egg white in a treated steel or glass bowl. Whites beat to stabilize the top structure; Aside. Combine the flour and place it in a bowl; Mix well and set aside. In a huge bowl with an electric mixer, whisk the stick 1 and reduce until tender; Stir the granulated sugar and cream with the ghee mixture until light and thin. Add the egg yolk and whisk well.
Add the flour mix and creamy soda back with the yogurt. * Mix 1 1/2 teaspoon vanilla. Add 1 cup coconut and 1 cup chopped pecans. Incorporate egg white. Fill 3 arranged cake tubs; Heat on the pre-heated grill for 25 to 30 minutes or until the toothpick built into the stove indicates the truth.
Whisk in icing sugar. If the ice is exceptionally solid, whisk in small amounts of cream or milk to achieve decent consistency. Spread over the cake layers, then top with 1/4 cup of chopped pecans and 1/4 cup of coconut, if desired. See below for roasting instructions.
* To switch between dry installation and yogurt, stir 33% flour, then half yogurt. Stir in one third of the flour and the rest of the yogurt. Add the rest of the flour well too.