Coconut and Pecan Cake with Chocolate Filling ("Delicious Afternoon Treat")

Name: Coconut and Pecan Cake with Chocolate Filling
Ingredients: 1 cup of shredded coconut (with dark brown husk); 150g of pecans, chopped; 6 large egg whites; 250g of granulated sugar; Cream:; 200g of unsalted butter; 1 can of sweetened condensed milk; 4 tablespoons of melted chocolate; 1 tablespoon of cocoa extract

1
1 cup of shredded coconut (with dark brown husk)
2
150g of pecans, chopped
3
6 large egg whites
4
250g of granulated sugar
5
Cream:
6
200g of unsalted butter
7
1 can of sweetened condensed milk
8
4 tablespoons of melted chocolate
9
1 tablespoon of cocoa extract

Ingredients

1
1 cup of shredded coconut (with dark brown husk)
2
150g of pecans, chopped
3
6 large egg whites
4
250g of granulated sugar
5
Cream:
6
200g of unsalted butter
7
1 can of sweetened condensed milk
8
4 tablespoons of melted chocolate
9
1 tablespoon of cocoa extract

Directions

1
Beat the egg whites very well
2
Add the sugar gradually and continue beating until stiff peaks form
3
Bake the shredded coconut in the oven
4
Add the shredded coconut and pecans to the meringue mixture
5
Grease and dust with flour two 9-inch round cake pans
6
Divide the batter evenly between the two pans and bake
7
Unmold, let it cool completely, and fill with the cream made as follows: Beat the butter; add the sweetened condensed milk gradually, beating always
8
Add the remaining ingredients and beat well to combine everything
9
Fill and cover the cake with the mixture
10
Refrigerate for 2 hours.