MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coconut Pecan Cake PT 2
 Categories: Cakes
      Yield: 12 Servings
 
           See part 1
 
  Assemble the layer cake in a pan:
  
  Cut each cake in half horizontally. Place one layer in the bottom of
  a 9" cake pan, moisten the top with 2 to 3 tablespoons simple syrup
  
  and spread 1/2 cup of the coconut filling in a thin, even layer with
  an offset spatula. Repeat to make 2 more layers of cake and filling,
  then place the last layer on top. Refrigerate cake for about 1 hour.
  To unmold, run a spatula around the edges, invert a cake plate over
  the top, and flip the cake over onto the plate.
  
  Icing:
  
  Whip the cream with the confectioners' sugar and coconut extract until
  stiff peaks form. Spread on the top and sides of the cake and
  sprinkle with toasted coconut. Refrigerate until ready to serve.
  
  Recipe by Dolester Miles
 
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