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1
Preheat the oven to 375 degrees F.
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2
Adjust the rack to the center of the oven.
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3
Butter 2 (9-inch) round layer-cake pans.
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4
Line the bottoms with parchment paper.
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5
Butter the paper and dust all over lightly with flour.
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6
Set aside.
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7
Sift together the flour, baking powder, and salt and set aside.
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8
In large bowl of electric mixer, beat the butter to soften a bit.
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9
Add the vanilla and sugar and beat for a few minutes.
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10
Add the eggs and milk and beat until smooth.
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11
On the lowest speed, add the dry ingredients in 3 additions, scraping the bowl with a rubber spatula as necessary, and beating only until smooth after each addition.
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12
Remove from the mixer and stir in the orange rind.
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13
Divide the batter between the prepared pans.
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14
Tilt and shake the pans gently to level the batter.
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15
Bake for 25 to 30 minutes, or until the cakes come away from the sides of the pans and tops spring back when lightly touched.
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16
Remove from the oven.
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17
Let stand for about 5 minutes.
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18
Cover with racks or cookie sheets and invert.
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19
Remove pans and papers.
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20
Cover with racks and invert again to cool right side up.
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21
When the layers have cooled completely, place 4 strips of waxed paper or baking parchment around a cake plate, and place 1 layer on the plate, upside down.
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22
Spread with a thin layer of smooth preserves, reserving some for the second layer.
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23
Make the Fluffy White Icing.
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24
Spread 1/3 of the icing on the bottom layer.
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25
Sprinkle with 1/3 of the coconut.
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26
Put on the second layer, right side up, so that the 2 cake bottoms meet in the middle.
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27
Spread the top with the remaining apricot preserves.
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28
Use another 1/3 of the icing to ice around the sides of the cake.
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29
Use the remaining 1/3 of the icing to ice the top of the cake.
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30
Quickly spread with a long, narrow metal spatula to smooth the top and sides.
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31
With the palm of your hand, press another 1/3 of the coconut onto the sides and sprinkle the remaining coconut evenly over the top.
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32
Remove the paper strips, pulling each 1 out by a narrow end.
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33
4 egg whites
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34
1/4 cup light corn syrup
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35
2 tablespoons water
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36
2 1/2 cups confectioners' sugar
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37
Pinch salt
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38
1 teaspoon vanilla extract
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39
1/4 teaspoon almond extract
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40
Mix all of the ingredients except for the vanilla and almond extracts in the top of a large double boiler; it must have at least an 8 to 10-cup capacity.
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41
Place over hot water on moderate heat.
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42
Beat with an electric mixer at high speed for 5 to 6 minutes, until the mixture stands in peaks when the beaters are lifted.
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43
Immediately, in order to stop the cooking, transfer to a the large bowl of an electric mixer.
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44
Add the vanilla and almond extracts and beat at high speed for about 5 minutes more, scraping the sides and bottom of the bowl almost continuously with a rubber spatula, until the mixture is smooth and very thick.
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45
Use immediately.
