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1
Preheat oven to 350u00b0F.
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2
Grease and flour three 9-inch round cake pans and set aside.
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3
Prepare coconut cake:
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4
In large bowl, with mixer on medium, beat butter until creamy.
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5
Add sugar and continue beating 6 minutes or until light and fluffy.
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6
Add eggs 1 at a time beating well after each one.
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7
Add flour and milk alternately to butter mixture, beginning and ending w/flour.
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8
Add vanilla and beat until just mixed.
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9
Divide batter equally among prepared pans and drop pans several times on counter to release air bubbles and make more level.
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10
Bake 25 to 30 minutes or until toothpick comes out clean.
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11
While cake is baking prepare coconut filling:
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12
In medium bowl w/spoon, stir together sugar, sour cream, milk, and 1/2 cup coconut until well blended.
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13
Cool layers on wire racks for 10 minutes.
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14
Use butter knife to loosen layers from pans and place on work surface.
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15
Use handle end of a wooden spoon and poke hold in layers 1 inch apart until each layer is poked all over.
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16
Spread 1/3 of the filling on each layer.
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17
Place 1 layer on cake plate, top w/2nd and 3rd layer.
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18
Use Skewers to prevent cake from shifting.
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19
Cover and refrigerate 1 hour or up to 3 days to absorb filling.
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20
When ready to assemble cake prepare frosting:
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21
In top of double boiler with hand held mixer on high speed, beat sugar, water, cream of tartar, salt, and egg whites for 1 minute.
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22
Place double boiler top over 1 inch simmering water, making sure water doesn't touch bottom of double boiler top.
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23
With the mixer on high speed, beat until soft peaks form and temperature reaches 160u00b0F on instant-read thermometer, about 7 minutes.
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24
Beat in vanilla.
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25
Use frosting to frost top and side of cake.
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26
Sprinkle cake with remaining coconut.
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27
Garnish with strawberries.
