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Pans that I used
3 round pans, if you can I like using 9inch for the base then 8.5 for the top 2 layers.
Cake Batter
2 Cups of Sifted All Purpose Flour (I like to use Farino Tipo 00 – An Italian Flour, note: you can also use Cake Flour)
2 Cups of Sugar
1 Stick of Butter
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1/2 Cup of Shredded Coconut
1 Cup of finely chopped walnuts
5 Egg Whites (beat until stiff peaks)
5 Egg Yolks
1/2 Cup of Olive Oil
1 Cup of Buttermilk
1 1/2 teaspoon of Vanilla Extract
1 teaspoon of baking soda (not powder but soda)
Cake Icing
8 oz of Cream Cheese
1/2 Stick of Butter for humid climates
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1 teaspoon of buttermilk
1 teaspoon of vanilla extract
1 teaspoon of Creme de Cacao
8 oz of Powdered Sugar
1 teaspoon of the White Chocolate Flavoring
*Note for Dryer Climates use 1 to 1.5 sticks of butter
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