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1
Preheat oven to 350F.
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2
Grease two 8inch round cake pans and line bottoms with parchment paper.
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3
Place 4 cups of the coconut in a blender and pulse until finely ground.
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4
Spread the ground coconut on a baking sheet.
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5
On a separate baking sheet spread the remaining coconut.
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6
Toast both sheets for 7 to 8 minutes stirring occasionally until lightly golden, let cool.
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7
Into a large bowl sift the cake flour, baking powder and baking soda.
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8
In another large bowl using an electric mixer, cream the 1 1/2 sticks of butter with the coconut oil, sugar, salt and cardamom at medium-high speed until light about 3 minutes.
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9
Beat in the ground toasted coconut.
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10
Beat the 3 eggs, one at a time until incorporated.
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11
At low speed beat in the flour mixture and Buttermilk in 3 alternating batches, starting and ending with the flour.
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12
Divide the batter evenly between the 2 pans.
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13
Bake for 50 to 60 minutes until the cakes are deep golden and springy.
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14
Transfer the cakes out and peel off parchment.
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15
Cut each cake in half horizon tally to create 4 layers.
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16
Frosting: In a large saucepan, boil the sugar, honey and 3/4 cup of water over moderately high heat until the syrup registers 240F.
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17
Meanwhile, in the bowl of a stand mixer fitted with the whisk, beat the egg whites at medium speed until foamy, beat in salt and cream of tartar until soft peaks form.
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18
With the mixer on, drizzle the hot syrup down the side of the bowl.
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19
Once all the syrup is added, beat the frosting at high speed until shiny and thick (11 minutes).
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20
Let cool.
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21
Set a cake layer cut side up on a plate.
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22
Spread one third of the marmalade over the top then spread with 1/2 cup of the frosting, repeat with 2 more cake layers.
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23
Top with the last layer.
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24
Coat the cake with the remaining frosting.
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25
Cover with the toasted coconut.
