Teatime Coconut Layer Cake

Preparation

1. Step 1

   Preheat the oven to 325°F. Coat three 9 × 2-inch round cake pans with cooking spray; line with parchment paper. Set aside.

   Step 2

   Sift flour, 1 3/4 cups superfine sugar, the baking soda, and 1/2 teaspoon salt into the bowl of an electric mixer fitted with the paddle attachment. Whisk together 3/4 cup water, the vegetable oil, egg yolks, and vanilla in another bowl. Add yolk mixture to flour mixture; mix on medium-high speed until smooth, about 2 minutes. Transfer to a large bowl; set aside.

   Step 3

   Put egg whites and a pinch of salt into the clean bowl of the mixer fitted with the whisk attachment; beat on medium speed until foamy. Raise speed to medium-high; beat until soft peaks form. Gradually add remaining 1/2 cup superfine sugar; beat until stiff, glossy peaks form.

   Step 4

   Fold one-quarter of egg white mixture into batter with a rubber spatula. Fold in remaining egg white mixture in 2 batches. Divide batter evenly among prepared pans. Bake until cakes are golden brown and spring back when pressed, 30 to 35 minutes. Invert cakes onto wire racks to cool; remove parchment.

   Step 5

   Make coconut syrup: Bring 1 cup water, the granulated sugar, a pinch of salt, and the cream of coconut to a boil in a small saucepan, stirring occasionally. Boil 1 minute; remove from heat, and let stand.

   Step 6

   Trim cakes to make level. Place 1 cake on a serving plate, and brush with 1/3 cup coconut syrup. Spread with 1 cup buttercream, and sprinkle with 1/3 cup sweetened coconut. Top with another cake. Brush with 1/3 cup syrup; spread with 1 cup buttercream, and sprinkle with 1/3 cup sweetened coconut. Top with final cake; brush with remaining 1/3 cup syrup. Refrigerate until firm.

   Step 7

   Spread 1 1/4 cups buttercream over top and sides of cake. Refrigerate until buttercream is firm, about 30 minutes.

   Step 8

   Spread 1 1/2 cups buttercream over top and sides of cake. Refrigerate until buttercream is very firm, at least 1 hour. Fill a pastry bag fitted with a 1-inch basketweave tip (such as Ateco #898) with buttercream. Holding bag perpendicular to cake, pipe sides in a back-and-forth motion, starting at the bottom. Refill bag as needed. Sprinkle the top with the remaining 1 cup sweetened coconut and the unsweetened coconut shavings. The cake can be refrigerated up to 2 days; let stand at room temperature 20 minutes before serving.

2. Coconut Meringue Buttercream

   Step 9

   Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160°F, about 3 minutes.

   Step 10

   Attach bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until cooled, about 10 minutes. Reduce speed to medium. Add butter; beat until pale and fluffy. Mix in cream of coconut and coconut extract. The buttercream can be refrigerated in an airtight container up to 3 days; beat before using.