Ingredients: 1 teaspoon Baking soda,1/4 cup Butter,1 tablespoon Cake flour,3 large Egg yolks,4 large Eggs, separated,1 cup Evaporated milk,1 cup Low-fat buttermilk,1 cup Chopped pecans,1/4 cup Sugar,1 cup Shredded unsweetened coconut,1 teaspoon Vanilla extract,4 ounces White chocolate, melted in ½ c boiling wat
Instructions:
- CAKE
- Position the racks in the upper and lower thirds and preheat oven to 350 deg F. Lightly butter the bottom and sides of three 8 inch round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess.
- Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at mdeium speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time, blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not overbeat. Fold in the coconut and pecans.
- Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans.
- Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes.
