1 1/4 cups all-purpose flour
2 cups white sugar
2 3/4 cups water
2 eggs
3 1/2 teaspoons vanilla extract
1 cup vegetable oil
1 teaspoon vanilla extract
3 cups shredded coconut
2 eggs
1 1/4 cups white sugar
3 cups flaked coconut
2 cups chopped unsalted almonds
1 cup pecans
1 cup butter
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup flaked coconut
1/2 cup chopped pecans
1 cup butter
1 cup white sugar
1/4 cup chopped pecans
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the flour, 1 cup white sugar, and 2 3/4 cups water.
Set aside.
In a large bowl, combine the eggs, oil, vanilla, and coconut.
In a small bowl, sift together the coconut mixture and flour mixture.
Add the coconut mixture, and mix well.
Pour the dry ingredients into the mashed coconut mixture and flaked coconut mixture.
Mix in the ice cubes.
Divide batter between the two surfaces of a 9x13 inch pan.
Arrange the layers on the pan.
Using a silicone spatula, spread batter evenly onto the pan.
Roll out to the edges, then fold the edges in half.
Be sure to spread the batter evenly off of the edge, which will reduce the overall weight.
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Place the coconut cake layer on top of the remaining layers.
Cover with waxed paper, and let stand at least an hour, or until done.
When the layer comes out of the oven, sprinkle with pecans and walnuts.
Wipe the pan clean with some waxed paper.
Let stand for 20 minutes before slicing.
When the layers are ready, remove the coconut and pecans from the pan.
Sprinkle on the pecans.
Top with chocolate shavings.
Serve.
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