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1
Preheat oven to 350u00b0.
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2
To prepare cake, line bottoms of 2 (9-inch) round cake pans with parchment paper. Coat pans lightly with cooking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup cocoa, baking powder, and 1/2 teaspoon salt in a bowl, stirring well with a whisk. Place 1 3/4 cups sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add 3 eggs, 1 at a time, beating well after each addition. Add flour mixture and whole milk alternately to butter mixture, beginning and ending with flour mixture, and beat just until combined. Fold in vanilla.
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3
Divide batter evenly between prepared pans. Bake at 350u00b0 for 27 minutes or until a wooden pick inserted in center comes out clean. Cool 25 minutes in pans on wire racks. Remove cakes from pans; cool completely on wire racks.
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4
To prepare frosting, combine reduced-fat milk and 1/4 cup coconut in a small saucepan; bring to a boil. Remove from heat; let stand 15 minutes. Strain milk mixture through a sieve over a bowl; discard solids. Return milk to pan over medium heat. Combine 1/4 cup sugar, cornstarch, and 1 egg in a small bowl, stirring well with a whisk. Gradually add egg mixture to pan; bring to a boil, stirring constantly. Reduce heat, and cook 1 minute, stirring constantly with a whisk. Remove from heat; add 2 tablespoons butter, stirring until butter melts. Place pan in a large ice-filled bowl; let stand 15 minutes or until pastry cream cools to room temperature, stirring occasionally. Remove pan from ice. Spoon mixture into a bowl. Place plastic wrap on surface; chill.
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5
Combine remaining 1/2 cup sugar and 2 tablespoons water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until a candy thermometer registers 250u00b0. Combine egg whites, cream of tartar, and dash of salt in a large bowl; beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites; beat until stiff peaks form. Gently stir one-fourth of egg white mixture into chilled pastry cream; gently fold in remaining egg white mixture.
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6
Place 1 cake layer on a plate; spread about 2 cups frosting over cake, leaving a (1/2-inch) border around outside edges. Top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle remaining 1/4 cup coconut evenly over top of cake.
