Place egg whites in a small bowl; let stand at room temperature 30 minutes.Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans.With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.
Recipe: Preheat oven to 350°. Put your oven rack in the middle of the oven. Pour the tablespoon of olive oil in your hands and rub all over the potatoes. Place potatoes on the oven grate and bake for 30 minutes at 350° (Test for doneness by inserting a paring knife into the thickest part of the potato. If it slides in smoothly, then the potatoes are done). Remove the potatoes from the oven and let cool completely. Cut the potatoes in half, lengthwise. Gently scoop out the potato, leaving about ¼ inch of potato on the skin. Line the scooped out potato skins on a baking sheet. When ready to bake, slice the halves of potatoes into quarters. Line up the potatoes on a baking sheet. Using a pastry brush, brush the inside of the potato skins with the teriyaki sauce. Place in the oven and bake for 5 to 10 minutes at 350° or until the skins are crispy. Serving options:
