Coconut Layer Cake

Ingredients:
1 cup (1/2 lb.) butter, softened (see notes)
1 1/2 cups plus 2 tablespoons sugar
3 large eggs
3 large egg yolks
1 tablespoon vanilla
3 1/4 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups milk
1 1/2 cups sweetened shredded dried coconut,
plus additional for garnish
3 cups whipping cream
1 tablespoon light rum

1. In a bowl, with a mixer on medium-high speed
(use the paddle attachment if using a standing
mixer), beat butter and 1 1/2 cups sugar until
fluffy and pale yellow, 4 to 5 minutes. Add eggs,
then yolks, one at a time, beating well after each
addition and scraping down sides of bowl as
necessary. Beat in vanilla.

2. In another bowl, mix flour, baking powder, and
salt. Stir (or beat at low speed) about a third of the
flour mixture into butter mixture. Stir in half the
milk just until blended. Stir in another third of the
flour mixture, then remaining milk, followed by
remaining flour. Fold in 1 1/2 cups coconut. Scrape
batter equally into two buttered and floured 9-inch
round cake pans and spread level.

3. Bake in a 350° regular or convection oven until
a wooden skewer inserted in the center comes out
clean, 25 to 30 minutes. Cool on racks in pans for
10 minutes, then invert cakes onto racks and
remove pans. Cool completely before frosting.

4. For frosting, in a large bowl, with a mixer on
high speed, beat whipping cream with 2 table-
spoons sugar until soft peaks form; fold in rum.
Split the layers of the coconut butter cake,
making four; spread each of the first three
with about 3/4 cup of the whipped cream.
Frost cake with remaining whipped cream,
then sprinkle top and sides generously with
additional dried coconut. Chill at least 1 hour.