Directions: |
Directions:Make cake: Heat oven to 325 degrees. Grease 3 9 inch cake pans with butter, line with parchment. Whisk flour, dessicated coconut. baking powder. and salt in a bowl; set aside. Place sugar and egg yellows in bowl of mixer. Mix until fluffy. Add Mayo, coconut milk buttermilk, coconut and vanilla flavoring , mixing everything well combined.
While mixer runs, slowly add dry ingredients until a batter forms; transfer batter to a bowl and set aside. Clean mixer \; add egg whites and beat until soft peaks form, fold into cake batter. Divide batter between pans, leveling by dropping pans on cabinet top to release any air bubbles. Bake until toothpick comes out clean, about 25 minutes. Let cool in pans another 20 minutes, then invert over racks to cool completely.
Meringue: with mixer beat egg whites stiff 5-7 minutes, set aside. Bring sugar and 1/4 cup water to a boil in a 2 qt. saucepot. Using a candy therm without stirring until temp reaches 250 degrees or 4-5 minutes. With a mixer on low, slowly drizzle hot syrup into egg whites until combined. Increase speed to high, beat until stiff peaks form, 3 minutes.
Assemble cake: Place 1 layer on plate spread 3 cup meringue over cake; sprinkle with 1/4 cup coconut. Repeat. Cover top and sides with remaining coconut, pressing lightly. Chill cake for 30 minutes to firm meringue. Serve chilled or room temp. |
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