Ingredients
2/3 cup shortening1-2/3 cups sugar5 egg whites1 teaspoon almond extract2-1/4 cups all-purpose flour2-1/4 teaspoons baking powder1 teaspoon salt1-1/4 cups 2% milk1/2 cup finely chopped almonds1/2 cup finely chopped hazelnutsFILLING:1 can (5 ounces) evaporated milk3/4 cup sugar6 tablespoons butter, cubed3 egg yolks, lightly beaten1 teaspoon vanilla extract1-1/2 cups sweetened shredded coconut1/2 cup each chopped hazelnuts, pecans and walnutsFROSTING:3/4 cup butter, softened2 packages (3 ounces each) cream cheese, softened1 teaspoon vanilla extract3 cups confectioners’ sugar2 tablespoons 2% milkPecan halves, optional
Preparation
In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg whites and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in almonds and hazelnuts.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.
In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks. Cook and stir over medium heat for 10-12 minutes until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in vanilla. Stir in coconut and nuts. Cool to room temperature.
In a large bowl, beat the butter, cream cheese and vanilla until smooth. Gradually add confectioners’ sugar. Beat in milk until light and fluffy. Spread filling between cake layers. Frost top and sides of cake. Garnish with pecans if desired. Store in the refrigerator.
