Active Time

　　1 1/4 hr

　　Total Time

　　3 hr

　　Sometimes seen with a lemon filling, this is one of the oldest "fancy" layer cakes and a great southern tradition. The fresh coconut makes you realize why this cake has always been special.

　　

Ingredients

Serves 8 to 10

　　

For cake layers:

1 cup milk (not nonfat)

　　1/2 cup grated fresh coconut

　　2 1/2 cups sifted cake flour (not self-rising; sift before measuring)

　　1 tablespoon baking powder

　　1/2 teaspoon salt

　　1 stick unsalted butter, softened

　　1 1/2 cups sugar

　　5 large egg whites

　　1 teaspoon vanilla

　　1/2 teaspoon almond extract

　　

For frosting:

3 large egg whites

　　1 1/2 cups sugar

　　1/3 cup water

　　2 teaspoons light corn syrup

　　1/2 teaspoon cream of tartar

　　1 teaspoon vanilla

　　2 1/2 cups grated fresh coconut

　　

Make cake layers:

Step 1

Bring milk just to a boil in a small heavy saucepan. Remove from heat and stir in coconut. Cover and let stand 30 minutes. Purée in a blender.

　　

Step 2

Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and dust with flour, knocking out excess.

　　

Step 3

Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in whites, vanilla, and almond extract until light and fluffy again, about 2 minutes. Add half of flour mixture and beat on low speed just until blended. Beat in coconut-milk mixture, then remaining flour mixture, just until blended.

　　

Step 4

Divide batter evenly between cake pans. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers in pans on racks 5 minutes. Run a thin knife around edges of pans, then invert layers onto racks to cool completely.

　　

Make frosting:

Step 5

Heat whites, sugar, water, corn syrup, and cream of tartar in a large metal bowl set over a saucepan of simmering water, whisking, until mixture is warm and sugar is dissolved. Beat mixture, still over heat, with a handheld electric mixer on high speed until thick and fluffy, about 7 minutes. (Depending on mixer and weather, this may take longer.) Remove frosting from heat. Add vanilla and beat until cool and spreadable.

　　

Assemble cake:

Step 6

Brush any loose crumbs from layers and put 1 layer upside down on a serving plate. Spread with about 1 1/4 cups of frosting and sprinkle with ‚ cup coconut. Place other layer on top, right side up. Frost top and sides of cake (you may have some frosting left over) and sprinkle with remaining coconut.

　　Cooks' notes:

　　•If egg safety is a problem in your area, you may want to use either pasteurized egg whites in the carton or reconstituted powdered egg whites for the frosting.

　　•Cake may be made 1 day ahead and chilled, loosely covered. Bring to room temperature before serving.