Coconut Cake

Directions

1. 1
   Preheat oven to 350°F.
2. 2
   Grease and flour three 9-inch round cake pans and set aside.
3. 3
   Prepare coconut cake:
4. 4
   In large bowl, with mixer on medium, beat butter until creamy.
5. 5
   Add sugar and continue beating 6 minutes or until light and fluffy.
6. 6
   Add eggs 1 at a time beating well after each one.
7. 7
   Add flour and milk alternately to butter mixture, beginning and ending w/flour.
8. 8
   Add vanilla and beat until just mixed.
9. 9
   Divide batter equally among prepared pans and drop pans several times on counter to release air bubbles and make more level.
10. 10
    Bake 25 to 30 minutes or until toothpick comes out clean.
11. 11
    While cake is baking prepare coconut filling:
12. 12
    In medium bowl w/spoon, stir together sugar, sour cream, milk, and 1/2 cup coconut until well blended.
13. 13
    Cool layers on wire racks for 10 minutes.
14. 14
    Use butter knife to loosen layers from pans and place on work surface.
15. 15
    Use handle end of a wooden spoon and poke hold in layers 1 inch apart until each layer is poked all over.
16. 16
    Spread 1/3 of the filling on each layer.
17. 17
    Place 1 layer on cake plate, top w/2nd and 3rd layer.
18. 18
    Use Skewers to prevent cake from shifting.
19. 19
    Cover and refrigerate 1 hour or up to 3 days to absorb filling.
20. 20
    When ready to assemble cake prepare frosting:
21. 21
    In top of double boiler with hand held mixer on high speed, beat sugar, water, cream of tartar, salt, and egg whites for 1 minute.
22. 22
    Place double boiler top over 1 inch simmering water, making sure water doesn't touch bottom of double boiler top.
23. 23
    With the mixer on high speed, beat until soft peaks form and temperature reaches 160°F on instant-read thermometer, about 7 minutes.
24. 24
    Beat in vanilla.
25. 25
    Use frosting to frost top and side of cake.
26. 26
    Sprinkle cake with remaining coconut.
27. 27
    Garnish with strawberries.