Layered Coconut Cake
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 18 ½ oz. pkg. yellow cake mix
3/4 cup sugar
Dash salt
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla
1 3 ½ oz. pkg. flaked coconut
1 3 ¼ oz. pkg. vanilla pudding
1 1/2 cups milk
1/2 cup heavy cream
2 tablespoons confectioners' sugar
3 egg whites
 cup light corn syrup

Preparation

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. 2 2. Pour into medium bowl; place waxed paper directly on surface. Refrigerate until well chilled; at least 2 hours. 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. 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. 5 5. Remove from boiling water. Beat 2 minutes until thick. 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. 7 7. Frost cake; sprinkle rest of coconut. Refrigerate.