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1
Preheat oven to 350F.
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2
Line bottoms of 2 buttered 9- by2-inch round cake pans with rounds of wax paper.
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3
Dust pans with flour, knocking out excess.
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4
Into a bowl sift together flour, baking powder, and salt.
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5
In a glass measuring cup stir together milk and vanilla.
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6
In a bowl with an electric mixer on medium speed cream butter 1 minute and add sugar in a steady stream, beating until light and fluffy, about 4 minutes, scraping bowl occasionally.
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7
Beat in eggs, a little at a time, beating well after each addition, until pale and fluffy.
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8
Stir in flour mixture in 4 batches alternately with milk, beginning and ending with flour mixture and stirring after each addition until batter is smooth.
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9
Divide batter between pans, smoothing tops, and bake in middle of oven until a tester inserted in center comes out clean, about 30 minutes.
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10
Cool cake layers in pans on racks 10 minutes.
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11
Run a thin knife around edge of each pan and invert cake layers onto racks.
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12
Remove wax paper carefully and cool cake layers completely.
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13
Cake layers may be made 5 days ahead and frozen, wrapped in plastic wrap and foil.
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14
Thaw cake layers in refrigerator 1 day before proceeding with recipe.
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15
In a heavy saucepan stir together filling ingredients until cornstarch is dissolved.
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16
Bring mixture to a boil, stirring constantly, and simmer, stirring, 3 minutes.
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17
Cool filling completely.
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18
Filling may be made 3 days ahead and chilled, covered.
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19
With a long serrated knife halve each cake layer horizontally.
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20
Stack cake layers on a cake plate, spreading filling between layers.
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21
In a double boiler or in a large metal bowl with a hand-held electric mixer beat together all frosting ingredients except vanilla until combined.
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22
Set mixture over a saucepan of boiling water and beat on high speed until it holds stiff, glossy peaks, about 7 minutes.
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23
(Depending on mixer and weather this may take longer than 7 minutes.)
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24
Remove double boiler or bowl from heat and beat in vanilla.
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25
Beat frosting until cooled and spreadable.
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26
Spread top and side of cake with frosting and coat cake with coconut.
