Preheat Oven to 350°F
Spray four 9” round cake pans with flour baking spray

1 cup butter
1 ½ cups sugar
4 eggs: 3 egg yolks and 4 egg whites
Cream butter and sugar in large bowl and add egg yolks and one egg white one at a time until blended.
Beat three egg whites until stiff and set aside.

3 ½ cups flour
4 teaspoons baking powder
1 teaspoon salt
In medium bowl, wire whisk the flour, salt, and baking powder together and set aside.

1 ¼ cups coconut cream
1 teaspoon Coconut Extract
1 teaspoon Vanilla Extract

Add flour mixture and milk, alternately blending well after each addition.  Add extracts.  Fold egg whites into batter.

Bake for 20-25 minutes; until toothpick inserted comes out clean.  Do not overbake!
Cool completely on wire racks.

Now we are ready to assemble!

You will need:

Coconut Cream Filling (which you already made in Part 1)
Coconut Frosting (which you already made in Part 1)
1 Package Coconut Flakes

Layer the Coconut Cream Filling in between the cooled cake layers.

Now all we need to do is frost and add the coconut.

This concludes the 2-part, 4-story coconut love story.

Zesty love,
Robyn