Cake Recipe #1 Ingredients For the cake: • 4 (1 oz.) chopped white chocolate squares • 4 egg yolks • 4 egg whites • 2½ cups sifted cake flour • 2 cups white sugar • 1 cup chopped pecans • 1 cup flaked coconut • 1 cup buttermilk • 1 cup butter • 1 tsp. vanilla extract • 1 tsp. baking powder • ½ tsp. salt For the frosting: • 3 large egg yolks • ¼ lb unsalted butter • 1 cup shredded unsweetened coconut • 1 cup evaporated milk • 1 cup chopped pecans • 1 cup sugar • 1 tsp. vanilla extract Procedure Preheat the oven to 350°F and also grease and flour three 9" pans. Run salt, flour, and baking soda through a sieve and set the mixture aside. Use a hand blender to whip the sugar and butter on medium speed until a fluffy, creamy concoction is formed. Next, add one egg yolk to the mixture and whip. Add one more and whip again. Repeat until you have added all the four yolks to the concoction and keep blending until you have a uniform and smooth mixture. To this, add the melted chocolate and vanilla extract, ½ cup buttermilk, flour mixture, and the remaining buttermilk. You need to keep whipping the concoction on low after adding each ingredient. Finally, add the coconut along with the nuts and blend a final time. Now, in a big glass or a metal mixing bowl, beat the egg whites until stiff peaks form. Once done, add ⅓ of the whites in the flour mixture, blend, add the remaining egg whites, and blend until no streaks remain. Divide the batter equally into the three pans and bake for about 40 to 45 minutes in the preheated oven. Invert the cakes onto a wire rack and let cool. Meanwhile prepare the cake icing by cooking sugar, butter, evaporated milk, and egg yolks in a heated saucepan. Lower the heat and simmer for 10 minutes, stirring constantly. Remove from heat and add coconut, vanilla, and pecans. Fill a large bowl with ice and place the saucepan in it, stir constantly until the frosting thickens slightly. The cake will have cooled by then. Place a layer on a serving dish and spread ¼ of the frosting evenly over the cake making sure that it is covered on all sides. Put a second layer of cake on the first iced layer and spread another ¼ of the frosting in the same manner. Finally place the third layer and cover with the remaining icing. See to it that the cake is covered with frosting on all sides. Chill before serving. Cake Recipe #2 Ingredients For the cake: • 3 eggs • 1 (18.25 oz.) packet German chocolate cake mix • ⅓ cup sweetened condensed milk from 1 (14 oz.) can • 1 cup water • ½ cup vegetable oil • 3 tbsp. brown sugar For the frosting: • 1 egg yolk • ⅓ cup chopped pecans or walnuts • ⅓ cup flaked coconut • 1 tsp. vanilla extract • 3 tbsp. butter or margarine • Remaining sweetened condensed milk from Procedure Firstly preheat the oven to 350°F. Take a large bowl and mix 3 eggs, water, cake mix, ⅓ cup condensed milk and oil in it using a hand blender. Beat the mixture on low speed only until the mixture moistens. After that, beat on high speed for about 2 minutes. Now pour the batter into a generously greased and floured 13X9" baking pan, bake for about 40-45 minutes. Meanwhile, take a small saucepan and add the sweetened condensed milk, butter, and egg yolk in it. Stir constantly. Cook the mixture over medium heat for about 10-15 minutes. Add the coconut, pecans or walnuts, vanilla and spread over the warm cake.