This three-tiered Italian cake is an eye-catcher. This has everything you need packed into one super simple yet so delicious and beautiful cake that is sure to make you proud at your next gathering, or to enjoy a cup of Sunday morning coffee.  Coconut and cream cheese, what more could you ask for.

* Ingredients:

° 2 cups flour + for dusting
° 1 teaspoon baking soda
° 1/4 teaspoon nutmeg
° 1/2 cup unsalted butter, softened + dusted
° 1/2 cup vegetable ghee
° 2 cups granulated white sugar
° 1 cup butter
° 2 teaspoons of vanilla extract
° 1/2 teaspoon almond extract
° 5 large eggs, separated
Coconut Chips 7 oz
°1 cup roasted pecans

* Directions:

1) Butter, then flour each pan until all surfaces are well coated, set aside. Sift the AP flour, baking soda, and nutmeg together and set aside as well.
2) Beat the softened butter, shortening and sugar together until the mixture is fluffy, about 5 minutes. Add egg yolks 1 at a time, mixing well between each.
3) Add the flour and buttermilk mixture alternately between the two, starting with the buttermilk and ending with the butter.
4) Add vanilla and almond extracts as well as toasted coconut and groundnuts. Now (with clean beaters) beat the egg whites until they reach stiff peaks. Mix one-third of the beaten egg whites into the mixture until smooth.
5) Fold the remaining egg whites into the mixture until fluffy and smooth. Pour batter (evenly) into prepared cake moulds. Bake at 350 degrees for 20-25 minutes, or until toothpick test passes.
And to freeze:
° 16 ounces soft cream cheese
° 8 ounces butter, soft
° 2 teaspoons of vanilla extract
° 1/2 teaspoon almond extract
° 2# powdered sugar
° Coconut Chips 7 oz
° 1/2 cup toasted pecan pieces
1) Place the soft cheese, softened butter, vanilla extract, and almond extract in a bowl. Beat with mixer until smooth.
2) Slowly add icing sugar at intervals and combine thoroughly before adding more.
3) After the cake has cooled completely, stack the cake layers and leave between the decorations, then add a small amount of pecan pieces if desired.
4) Once all the layers are stacked, put the icing on the outside and top of the cake with the remaining icing. Cover with the remaining pecans and top with the remaining coconut.

Enjoy !