Jamie's Coconut Cake

Ingredients

• 1 cup butter at room temperature 2 sticks
• 0.3 teaspoon cream of tartar white
• 2  egg whites 
• 4  eggs 
• 1  recipe 7-minute frosting 
• 1 cup milk 
• 4 tablespoons milk 
• 0.1 teaspoon salt 
• 3 cups self-rising flour sifted
• 1 cup cup heavy whipping cream sour
• 0.8 cup sugar 
• 1.5 cups sugar 
• 2 cups sugar 
• 0.5 cup coconut or sweetened flaked
• 10 servings coconut or sweetened flaked for sprinkling
• 1 teaspoon vanilla extract pure
• 1.5 teaspoons vanilla extract pure
• 0.3 cup water 

Equipment

• bowl
• oven
• toothpicks
• wooden spoon

Directions

1. Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.
2. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill.
3. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked.
4. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
5. Prepare 7-Minute Frosting. Frost top and sides of cake.
6. Sprinkle top and sides of cakes with additional coconut.