1 cup butter, softened
1 cup white sugar
2 eggs
3 1/2 cups milk
2 tablespoons cornstarch
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup coconut milk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, cream together the butter, sugar, eggs, milk, cornstarch, flour, baking powder, baking soda, salt, vanilla, confectioners' sugar and coconut milk. Beat in the egg mixture alternately with the milk and cornstarch mixture.
Sift together the flour, baking powder, baking soda and salt. Stir into the creamed mixture until just blended. Fold in the coconut milk and pecans. Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.