Layered Coconut Cake

Photo: flickr user tonydolor

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

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

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. Frost cake; sprinkle rest of coconut. Refrigerate.