THE INGREDIENTS NEEDED:
For the Cake:
2 Cups.Of all-purpose flour.
1 and 1/2 Cups.Of granulated sugar.
1 Cup.Of unsalted butter, softened.
4 large eggs.
1 Cup.Of whole milk.
2 Tsp.Of baking powder.
1 Tsp.Of vanilla extract.
A pinch of salt.
For the Heavenly Cream Filling:
2 Cups.Of heavy cream.
1/2 Cup.Of powdered sugar.
1 Tsp.Of vanilla extract.
For the Topping:
1/2 Cup.Of sweetened shredded coconut.
1/2 Cup.Of chopped pecans.
1/2 Cup.Of chocolate chips.
PREPARATION:
1st Step
In a large mixing basin, cream the butter and sugar together until light and frothy. After each egg is added, pulse the mixture thoroughly. Incorporate the vanilla extract.
2nd Step
Whisk together the flour, baking powder, and salt in a separate basin. Add the dry ingredients to the butter mixture gradually, alternating with the milk. Start and finish with the flour mixture, mixing until just combined each time.
3rd Step
Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter and flour two round 9-inch cake tins. Evenly distribute the batter between the pans and level the surfaces.
4th Step
Bake for 25 to 30 minutes in a preheated oven, or until a toothpick inserted into the center comes out clean. Permit the cakes to entirely chill in their vessels.
5th Step
Whip the heavy cream in a refrigerated mixing basin until gentle peaks form. Add powdered sugar and vanilla extract gradually while continuing to whisk until firm peaks form.
6th Step
Place one of the cakes on a serving plate once it has chilled. Spread a substantial amount of the whipping cream on top. Position the second cake layer on top with care. Frost the entire cake’s top and sides with the remaining whipping cream.
7th Step
Spread the sweetened coconut shreds, sliced pecans, and chocolate pieces evenly across the cake’s surface. Press them gently into the frothy cream. Before serving, refrigerate the cake for at least two hours to enable the flavors to meld.
