This cake is worth the wait. The longer it sits the better it tastes.

　　

Ingredients

serves 20

　　

Cake

1 cup (2 sticks) butter, at room temperature

　　2 cups granulated sugar

　　5 eggs

　　3 1/2 cups all-purpose flour

　　3 teaspoons baking powder

　　1 cup milk

　　2 teaspoons vanilla extract

　　

Filling

1 cup chilled heavy cream

　　2 cups sour cream

　　2 cups confectioners’ sugar

　　1 teaspoon vanilla extract

　　3 cups shredded coconut, plus more for topping

　　One 12-ounce container Cool Whip (optional)

　　

Step 1

Preheat the oven to 350 degrees. Grease and flour three 9-inch round pans. For the cake, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Combine the flour and baking powder; add to the creamed mixture alternately with the milk, beginning and ending with flour. Stir in the vanilla. Divide the batter among the prepared pans and bake for 25 to 30 minutes, or until firm to the touch. Cool the cakes for 10 minutes in the pans, then turn them out to cool completely.

　　

Step 2

While the cakes cool, make the filling: In a large chilled bowl, whip the heavy cream until stiff. Fold in the sour cream, then gradually add the confectioners’ sugar. Stir in the vanilla, then fold in the coconut.

　　

Step 3

To serve, split each cake layer in half horizontally. Spread the filling between the layers and on top of the cake. Place the cake in an airtight container and refrigerate for 3 days before serving. When ready to serve, remove from refrigerator and sprinkle with coconut. If desired, frost with Cool Whip.

　　Paula Deen's Kitchen Classics