1 cup butter
1 cup white sugar
1 cup milk
1 (18 ounce) can sweetened condensed milk
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons ground nutmeg
1/4 teaspoon ground cloves
1 cup chopped pecans
1/8 cup chopped coconut
1 cup chopped pecans
1/8 cup chopped pineapple
1 cup chopped almonds
1 cup orange juice
1 cup brown sugar
2 tablespoons milk
2 tablespoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 cup chopped pecans
1 cup confectioners' sugar
2 tablespoons coconut milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
Combine the sugar, milk and sweetened condensed milk. Beat by hand until well blended. Mix in eggs and vanilla. Mix evenly. Combine the flour mixture with the brown sugar, eggs and vanilla. Stir just until incorporated. Stir in coconut, pecans and coconut. Pour batter into prepared pans.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely. Cool completely. Wrap around the edges of the cake with aluminum foil. Refrigerate for two hours or overnight. Then cut into squares. Serve warm or cold.
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