Recipe: Layered Coconut Cake [edit]

Step 1

1. Prepare cake batter. Bake as label directs in 2 layer pans 9 inches. Cool. Make filling. Make pudding - use 1 1/2 cups milk.

Step 2

2. Pour into medium bowl; place waxed paper directly on surface. Refrigerate until well chilled; at least 2 hours.

Step 3

3. In small bowl combine heavy cream, sugar and vanilla. Beat until stiff at medium speed. Fold into pudding with 3/4 cup coconut. Refrigerate.

Step 4

4. Make frosting - in top of double boiler combine egg whites, corn syrup, sugar, salt and cream of tartar. Cook over boiling water (water should not touch double-boiler top). Beat until soft peaks form, about 4 minutes.

Step 5

5. Remove from boiling water. Beat 2 minutes until thick.

Step 6

6. To assemble - with sharp knife, split 2 layers to make 4. Place layer - cut side up - on plate, spread with 1/3 of filling. Top with second layer, cut side down. Spread with 1/3 of filling. Add third layer, cut side up, spread with filling. Top with first layer.

Step 7

7. Frost cake; sprinkle rest of coconut. Refrigerate.