Walnut and Coconut Flake Cake

Ingredients

• Butter 5 oz
• Margarine 5 oz
• Sugar 10 oz
• Whole egg 6 pieces
• Self-rising flour 10 oz
• Walnuts 5 oz
• Milk 10 fl oz
• Vanilla extract 2 spoons
• Coconut flakes 5 oz
• Egg white 6 pieces
• Semi-soft cream cheese 10 oz
• Powdered Sugar 15 oz

Step-by-Step Guide

Step 1

In a large bowl, beat 115 grams of softened butter and margarine together, then add sugar and continue to beat until fully dissolved. Next, incorporate the egg yolks.

Step 2

Gradually fold in the sifted flour and milk, alternating between the two. Add 1 teaspoon of vanilla extract, 100 grams of shredded coconut, and 100 grams of chopped nuts, and mix well.

Step 3

Whip the egg whites to a stiff peak and gently fold them into the batter using a silicone spatula.

Step 4

Grease three 20 cm round cake pans with butter and dust with flour. Pour an equal amount of batter into each pan and place them in an oven preheated to 355°F for 25 minutes. Allow the baked layers to cool.

Step 5

Spread 100 grams of shredded coconut on a baking sheet and toast it in the oven for 8–10 minutes, stirring occasionally. This can be done simultaneously with baking the layers.

Step 6

Mix the cream cheese with 60 grams of softened butter, then add 1 teaspoon of vanilla extract and powdered sugar.

Step 7

Spread the cooled layers with cream, stack them to form the cake, and cover the sides and top with any remaining cream. Decorate the sides of the cake with toasted coconut flakes and the top with nuts.