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1
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
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2
Using an electric mixer, cream butter until fluffy.
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3
Add sugar and continue to cream well for 6 to 8 minutes.
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4
Add eggs, 1 at a time, beating well after each addition.
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5
Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour.
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6
Add vanilla and continue to beat until just mixed.
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7
Divide batter equally among prepared pans.
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8
Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping it flat onto counter.
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9
Do this several times to release air bubbles and assure you of a more level cake.
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10
Bake for 25 to 30 minutes or until done.
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11
Cool in pans 5 to 10 minutes.
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12
Invert cakes onto cooling racks.
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13
Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.
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14
Place the first cake layer onto pedestal.
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15
Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked.
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16
Spread a third of filling mixture on cake layer.
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17
Top with second layer, repeat process.
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18
Top with last layer and repeat process again.
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19
Cook's Note: As each layer is stacked, stick them with toothpicks to prevent cake from shifting.
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20
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler.
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21
Beat with a handheld electric mixer for 1 minute.
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22
Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan.
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23
Beat constantly on high speed with electric mixer for 7 minutes.
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24
Beat in vanilla.
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25
Frost the top and sides of the cake.
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26
Sprinkle top and sides of cake with coconut.
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27
Garnish with artificial holly, if desired.
