Teatime Coconut Layer Cake

• Vegetable oil cooking spray
• 3 1/3 cups sifted cake flour (not self-rising)
• 2 1/4 cups superfine sugar
• 3/4 teaspoon baking soda
• Salt
• 3/4 cup vegetable oil
• 11 large eggs, separated, plus 3 egg whites
• 1 teaspoon pure vanilla extract
• 3/4 cup granulated sugar
• 1/4 cup cream of coconut
• Coconut Meringue Buttercream (recipe follows)
• 1 cup sweetened flaked coconut
• 2/3 cup unsweetened coconut shavings, for garnish
• 10 large egg whites
• 2 1/4 cups sugar
• 1/4 teaspoon salt
• 4 cups (8 sticks) unsalted butter, softened
• 1/2 cup cream of coconut
• 1/2 teaspoon pure coconut extract
• (makes about 9 cups)

1. Preheat the oven to 325F.
2. Coat three 9 x 2-inch round cake pans with cooking spray; line with parchment paper.
3. Set aside.
4. 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.
5. Whisk together 3/4 cup water, the vegetable oil, egg yolks, and vanilla in another bowl.
6. Add yolk mixture to flour mixture; mix on medium-high speed until smooth, about 2 minutes.
7. Transfer to a large bowl; set aside.
8. 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.
9. Raise speed to medium-high; beat until soft peaks form.
10. Gradually add remaining 1/2 cup superfine sugar; beat until stiff, glossy peaks form.
11. Fold one-quarter of egg white mixture into batter with a rubber spatula.
12. Fold in remaining egg white mixture in 2 batches.
13. Divide batter evenly among prepared pans.
14. Bake until cakes are golden brown and spring back when pressed, 30 to 35 minutes.
15. Invert cakes onto wire racks to cool; remove parchment.
16. 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.
17. Boil 1 minute; remove from heat, and let stand.
18. Trim cakes to make level.
19. Place 1 cake on a serving plate, and brush with 1/3 cup coconut syrup.
20. Spread with 1 cup buttercream, and sprinkle with 1/3 cup sweetened coconut.
21. Top with another cake.
22. Brush with 1/3 cup syrup; spread with 1 cup buttercream, and sprinkle with 1/3 cup sweetened coconut.
23. Top with final cake; brush with remaining 1/3 cup syrup.
24. Refrigerate until firm.
25. Spread 1 1/4 cups buttercream over top and sides of cake.
26. Refrigerate until buttercream is firm, about 30 minutes.
27. Spread 1 1/2 cups buttercream over top and sides of cake.
28. Refrigerate until buttercream is very firm, at least 1 hour.
29. Fill a pastry bag fitted with a 1-inch basketweave tip (such as Ateco #898) with buttercream.
30. Holding bag perpendicular to cake, pipe sides in a back-and-forth motion, starting at the bottom.
31. Refill bag as needed.
32. Sprinkle the top with the remaining 1 cup sweetened coconut and the unsweetened coconut shavings.
33. The cake can be refrigerated up to 2 days; let stand at room temperature 20 minutes before serving.
34. 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 160F, about 3 minutes.
35. Attach bowl to mixer fitted with the whisk attachment.
36. Beat on medium-high speed until cooled, about 10 minutes.
37. Reduce speed to medium.
38. Add butter; beat until pale and fluffy.
39. Mix in cream of coconut and coconut extract.
40. The buttercream can be refrigerated in an airtight container up to 3 days; beat before using.

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Taken from www.epicurious.com/recipes/food/views/teatime-coconut-layer-cake-393105 (may not work)