Icing roses "piped" on by V ... she does that so well!
You'll definitely need to double the icing recipe. I used pecans in the icing between layers, but kept the top icing smooth. Also, I think this cake wants larger pecans in the cake batter and very finely chopped pecans on the sides with the toasted coconut. This cake is at it's best served very cold, just short of frozen.
Easter dessert this year (and very hopeful to become an Easter menu tradition).
While we are talking about Easter traditions - this was the only Easter basket in our home this year ->
a pie "bunny" and the start on soup crocks for little miss