Stately Coconut Layer Cake

There are few sights in baking more impressive than a tall, snow-white coconut layer cake, and this three-layer beauty is the one you want for birthdays, holidays, and any excuse in between.

The cake itself is a tender, fine-crumbed white cake made with sifted cake flour, creamed shortening, and a duo of almond and vanilla extracts that gives it a fragrance you can smell from across the room.

Three layers get stacked with coconut filling between each one, then the whole thing is coated in frosting and covered in a generous blanket of coconut.

It is the kind of cake that makes people stop talking when you set it on the table.

Kitchen Tips

• Sift the cake flour before measuring for the lightest, most tender crumb possible
• Add the eggs one at a time and beat well after each; this builds structure without making the cake tough
• Alternate adding the flour mixture and milk to the batter, starting and ending with flour, to keep the batter smooth and prevent curdling
• Cool the layers completely before filling and frosting or the coconut filling will slide right off
• Press the coconut gently into the frosting while it is still tacky so it adheres well