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1
Preheat oven to 325u00b0.
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2
Spray 4 (9-inch) cake pans with baking spray with flour. Line bottoms of pans with parchment paper. Spray again, and set aside.
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3
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
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4
In a separate medium bowl, combine butter and sugar. Beat at high speed with an electric mixer until light and fluffy, approximately 6 minutes.
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5
In a small bowl, whisk together egg yolks, sour cream, and extracts; set aside.
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6
With mixer at low speed, add flour mixture to butter mixture in 3 batches, alternating with egg yolk mixture and beginning and ending with flour mixture. Beat until smooth. Spoon batter into prepared pans.
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7
Bake until a wooden pick inserted in center comes out clean, approximately 25 to 35 minutes. Cool in pans 15 minutes; remove to wire racks to cool completely.
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8
Coconut Filling: In a medium saucepan, bring condensed milk and butter to a boil over medium-high heat. Remove from heat. Pour approximately 1/2 cup milk mixture into yolks, whisking constantly. Add yolk mixture to saucepan, whisking to combine. Add coconut and extract, stirring to combine. Cover, and refrigerate 1 hour.
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9
In a double boiler over simmering water, combine sugar, cream of tartar, salt, water, and egg whites. Beat on high speed with an electric mixer 8 minutes. Add extracts, beating to combine. Use immediately.
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10
Once layers have cooled completely, spread Coconut Filling between layers. Frost sides and top of cake with 8-Minute Coconut Frosting. Immediately cover sides and top of cake with coconut, pressing gently to adhere. Cover, and store in refrigerator up to 3 days, or freeze up to 1 month.
