Ingredients

serves 10 to 12

　　Vegetable oil cooking spray

　　3 1/3 cups sifted cake flour (not self-rising)

　　2 1/4 cups superfine sugar

　　3/4 teaspoon baking soda

　　Salt

　　3/4 cup vegetable oil

　　11 large eggs, separated, plus 3 egg whites

　　1 teaspoon pure vanilla extract

　　3/4 cup granulated sugar

　　1/4 cup cream of coconut

　　Coconut Meringue Buttercream (recipe follows)

　　1 cup sweetened flaked coconut

　　2/3 cup unsweetened coconut shavings, for garnish

　　

Coconut Meringue Buttercream

10 large egg whites

　　2 1/4 cups sugar

　　1/4 teaspoon salt

　　4 cups (8 sticks) unsalted butter, softened

　　1/2 cup cream of coconut

　　1/2 teaspoon pure coconut extract

　　(makes about 9 cups)

　　

Step 1

Preheat the oven to 325°F. Coat three 9 × 2-inch round cake pans with cooking spray; line with parchment paper. Set aside.

　　

Step 2

Sift flour, 1 3/4 cups superfine sugar, the baking soda, and 1/2 teaspoon salt into the bowl of an electric mixer fitted with the paddle attachment. Whisk together 3/4 cup water, the vegetable oil, egg yolks, and vanilla in another bowl. Add yolk mixture to flour mixture; mix on medium-high speed until smooth, about 2 minutes. Transfer to a large bowl; set aside.

　　

Step 3

Put egg whites and a pinch of salt into the clean bowl of the mixer fitted with the whisk attachment; beat on medium speed until foamy. Raise speed to medium-high; beat until soft peaks form. Gradually add remaining 1/2 cup superfine sugar; beat until stiff, glossy peaks form.

　　

Step 4

Fold one-quarter of egg white mixture into batter with a rubber spatula. Fold in remaining egg white mixture in 2 batches. Divide batter evenly among prepared pans. Bake until cakes are golden brown and spring back when pressed, 30 to 35 minutes. Invert cakes onto wire racks to cool; remove parchment.

　　

Step 5

Make coconut syrup: Bring 1 cup water, the granulated sugar, a pinch of salt, and the cream of coconut to a boil in a small saucepan, stirring occasionally. Boil 1 minute; remove from heat, and let stand.

　　

Step 6

Trim cakes to make level. Place 1 cake on a serving plate, and brush with 1/3 cup coconut syrup. Spread with 1 cup buttercream, and sprinkle with 1/3 cup sweetened coconut. Top with another cake. Brush with 1/3 cup syrup; spread with 1 cup buttercream, and sprinkle with 1/3 cup sweetened coconut. Top with final cake; brush with remaining 1/3 cup syrup. Refrigerate until firm.

　　

Step 7

Spread 1 1/4 cups buttercream over top and sides of cake. Refrigerate until buttercream is firm, about 30 minutes.

　　

Step 8

Spread 1 1/2 cups buttercream over top and sides of cake. Refrigerate until buttercream is very firm, at least 1 hour. Fill a pastry bag fitted with a 1-inch basketweave tip (such as Ateco #898) with buttercream. Holding bag perpendicular to cake, pipe sides in a back-and-forth motion, starting at the bottom. Refill bag as needed. Sprinkle the top with the remaining 1 cup sweetened coconut and the unsweetened coconut shavings. The cake can be refrigerated up to 2 days; let stand at room temperature 20 minutes before serving.

　　

Coconut Meringue Buttercream

Step 9

Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160°F, about 3 minutes.

　　

Step 10

Attach bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until cooled, about 10 minutes. Reduce speed to medium. Add butter; beat until pale and fluffy. Mix in cream of coconut and coconut extract. The buttercream can be refrigerated in an airtight container up to 3 days; beat before using.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.