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1
Preheat oven to 350F.
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2
Line bottom of a buttered 9-by-2 inch round cake or springform pan with a round of wax paper and butter paper.
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3
Dust pan with flour, knocking out excess.
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4
In a bowl with an electric mixer cream butter with 2/3 cup sugar until light and fluffy.
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5
Onto a sheet of wax paper sift together flour, baking powder, and salt.
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6
Stir flour into butter mixture alternately with milk in batches, beginning and ending with flour.
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7
Stir in vanilla and blend batter until just combined well.
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8
In another bowl with clean beaters beat egg whites until they hold soft peaks.
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9
Beat in remaining 1/3 cup sugar gradually and beat meringue until it holds stiff peaks.
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10
Stir one fourth meringue into batter to lighten and fold in remaining meringue gently but thoroughly.
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11
Spread batter evenly in prepared pan and bake in middle of oven 30 to 35 minutes, or until cake begins to pull away from side of pan and a tester comes out clean.
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12
Cool cake in pan on a rack 10 minutes.
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13
Invert cake onto rack and cool completely.
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14
Cake may be made 1 day ahead and kept at room temperature, tightly wrapped.
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15
In a dry heavy skillet cook 1/3 cup sugar over moderate heat, undisturbed, until it begins to melt.
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16
Cook, stirring with a fork, until melted completely and a light caramel.
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17
Add macadamia nuts and cook, stirring, until nuts are coated well and caramel is deep golden.
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18
Pour praline onto a sheet of foil and cool completely.
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19
Break praline into pieces and in a food processor grind fine.
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20
(Do not puree to a paste.)
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21
In a small saucepan whisk together remaining 3 tablespoons sugar, egg yolks, milk, and cornstarch.
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22
Bring pastry cream to a boil over moderate heat, whisking, and cook over low heat, whisking constantly, 2 minutes.
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23
Whisk in vanilla.
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24
Transfer pastry cream to a bowl and chill until cold, its surface covered with plastic wrap.
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25
(Pastry cream will be very stiff.)
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26
In a bowl beat heavy cream until it just holds stiff peaks.
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27
Whisk pastry cream to loosen and whisk in praline.
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28
Fold in whipped cream and chill while making frosting.
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29
In a metal bowl set over a pan of simmering water whisk together frosting ingredients until mixture is warm and sugar is dissolved.
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30
With a portable electric mixer on high beat frosting 6 to 7 minutes, or until thick and fluffy.
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31
Remove bowl from heat and beat frosting until cooled slightly.
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32
With a long serrated knife cut cake horizontally into 3 layers.
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33
Spread filling between layers on a cake plate and spread cake with frosting.
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34
Coat cake with coconut.
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35
Cake may be made 6 hours ahead and chilled, covered loosely.
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36
Garnish cake with macadamia nuts.
