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1
Make the Cake Preheat the oven to 350.
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2
Grease two 8-inch round cake pans and line the bottoms with parchment paper.
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3
Make the Cake Place 4 cups of the coconut in a blender; 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
Make the Cake 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, 3 minutes.
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9
Beat in the ground toasted coconut.
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10
Beat in the 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
Make the Cake 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 to a rack and cool.
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15
Turn the cakes out and peel off the parchment.
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16
Cut each cake in half horizontally to create 4 layers.
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17
Make the frosting In a large saucepan, boil the sugar, honey and 3/4 cup of water over moderately high heat until the syrup registers 240.
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18
Meanwhile, in the bowl of a stand mixer fitted with the whisk, beat the egg whites at medium speed until foamy; beat in the salt and cream of tartar until soft peaks form.
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19
With the mixer on, drizzle the hot syrup down the side of the bowl.
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20
Once all of the syrup has been added, beat the frosting at high speed until shiny and thick, 11 minutes.
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21
Cool.
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22
Make the frosting Set a cake layer cut side up on a plate.
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23
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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24
Top with the last layer.
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25
Coat the cake with the remaining frosting.
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26
Cover with the toasted coconut.
