PREPARATION
STEP 1
Beat the first 4 constituents at medium speed with an electric mixer 2 twinkles. Stir in coconut and pecans.
Pour into 3 greased and floured 9- inch round cutlet kissers . Singe at 350 °F for 15 to 17 twinkles or until a rustic pick fitted in center comes out clean.
Cool in kissers on line racks 10 twinkles. Remove from kissers , and cool fully on line racks.
Sprinkle each cutlet subcaste unevenly with rum, if asked ; let stand 10 twinkles.
Spread cream rubbish frosting between layers and on top and sides of cutlet. Chill 2 hours before slicing.
Beat cream rubbish and adulation at medium speed with an electric mixer until smooth. Gradationally add powdered sugar, beating until light and ethereal. Stir in vanilla and pecans.
Frost cutlet when fully cooled.