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1
Preheat the oven to 350 degrees F.
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2
Grease and flour 2 9-inch layer pans.
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3
To make the cake: Mix the butter and sugar in an electric mixer until light, fluffy and a pale lemon color, about 3-5 minutes.
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4
Add the eggs and the egg yolks, one at a time, beating well after each addition.
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5
Combine the flour, baking powder and salt in a separate bowl.
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6
Add 1/3 of the flour mixture, beat well and scrape down the sides of the bowl.
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7
Add 1/2 of the coconut milk, beat well.
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8
Add another 1/3 of the flour mixture, beat well and scrape down the sides of the bowl.
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9
Add the remaining 1/2 cup of coconut milk and the vanilla.
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10
Beat well.
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11
Add the final 1/3 of the flour mixture and beat well.
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12
Add the shredded coconut and mix to combine.
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13
Scrape down the sides of the bowl (that batter is always trying to escape!) and spoon the batter into the 2 prepared pans.
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14
Bake until lightly golden and springy on top, about 35 minutes.
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15
To make the syrup: Place the coconut milk, coconut and sugar in a small saucepan and bring to a boil over medium-high heat.
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16
Lower the heat to low and cook until the sugar has melted and the mixture has thickened a bit, about 4-5 minutes.
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17
Cool the cakes in the pans for about 5 minutes, invert onto a rack and split each one in half with a serrated knif, so you have 4 layers.
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18
Prick holes in the layers with a fork and drizzle each layer with the warm coconut syrup.
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19
While the cakes are cooling, make (or open) your icing.
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20
Spread the frosting on each layer.
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21
Re-assemble the cake and frost the outside.
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22
Sprinkle all over with the shredded coconut you saved for the garnish.
