Step 1

Preheat oven to 350.

Step 2

Butter and lightly flour 2- 9"cake pans and line with parchment paper. (Original recipe is 3-9" cake pans, if you choose to change to triple layer, just remember to adjust baking time.)

Step 3

Whisk together the flour, baking powder and salt together in a medium bowl and set aside.

Step 4

Pour the milk and vanilla into a glass measuring cup and set aside.

Step 5

Using mixer, cream butter until light and fluffy and add the sugar. Continue beating for three minutes. Add the eggs, beating well after each addition.

Step 6

To the wet ingredients, add the dry ingredients alternately with the milk and vanilla mixture in four groups, beating well after each and ending with the milk. You'll have a smooth mixture by the end.

Step 7

Divide the batter evenly among the pans.

Step 8

Baking times: Two pans: Bake for 25-30 minutes. Three pans: Bake for 20-25 minutes.

Step 9

Using a cake tester inserted in the middle of the cake should come clean letting you know when the cakes are done baking.

Step 10

Let cool for 10 minutes in the pan. Remove the cakes from the pan to a wire rack until completely cool.

Step 11

Combine the milk and sugar in a medium saucepan. Whisk in the flour and bring to a boil over medium heat, whisking the whole time until thick and bubbly, which should take about 5 minutes.

Step 12

Remove from heat and add coconut. Stir in vanilla, cover and set aside to cool completely.

Step 13

Get ready by putting the egg whites and vanilla in a large mixing bowl. Set aside.

Step 14

In a small saucepan, combine the water, sugar, and cream of tartar over high heat. Bring to a boil for 2-3 minutes, counting once the mixture begins to bubble on the edges. Remove from heat.

Step 15

On medium-high speed with either a hand or stand mixer, beat the egg whites and vanilla until foamy approximately 1 minute.

Step 16

Keep the mixer on and slowly stream the sugar water mixture into the egg whites. Continue to beat on medium-high until fluffy and stiff peaks form for approximately 5 minutes. The frosting will be super glossy. So light and heavenly too!

Step 17

Assemble the Cake

Step 18

Place one layer of cake on your serving platter or cake plate and spread ½ of the filling on top. For two layers, use as much as as you desire for the filling center.

Step 19

If doing the 3rd layer, place the next layer on and repeat steps 1 & 2.

Step 20

Frost the top and sides of the cake with the frosting.

Step 21

Top with extra sweetened coconut.

Step 22

Add some seasonal candies to make it even more fun & holiday-ish!

Step 23

This cake is best made the same day you’ll eat it, so if you have leftovers, store the cake in the fridge, letting it come to room temperature before eating, for about a half an hour.