Triple Layer Coconut Cake
- 1 cup softened butter
- 2 cups granulated sugar
- 3 1/4 cups cake flour
- 2 1/2 teaspoons Clabber Girl Baking Powder
- 1/2 teaspoon salt
- 1/2 cup flaked coconut
- 1 cup milk
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 6 egg whites (room temperature)
- 1 teaspoon cream of tartar
- 1/2 to 1 cup coconut for garnish
Grease and flour three 9-inch round cake pans. Preheat oven to 350°F.
In a large bowl, cream together butter and sugar; set aside. In a separate bowl combine flour, Clabber Girl Baking Powder and salt. Add coconut; combine with creamed mixture. Stir in milk and extracts and beat for two minutes with an electric mixer on medium speed.
In a medium bowl combine egg whites and cream of tartar. Beat at high speed until stiff peaks form. Fold egg whites into batter.
Spread batter into 3 prepared cake pans. Bake at 350°F. for 20 to 25 minutes.
Cool in pans on wire racks for 5 to 10 minutes before removing cake from pan.
Fill layers with Lemon Curd Filling
and frost with Marshmallow Frosting.
Sprinkle top of frosted cake with 1/2 to 1 cup flaked coconut.