Ingredients
2 large eggs plus 4 large egg yolks, room temperature1-1/2 cups sugar1 cup 2% milk1/2 cup butter, cubed2-1/2 cups all-purpose flour1 tablespoon baking powder1 teaspoon vanilla extract1/2 cup chopped nuts, optionalFROSTING:1-3/4 cups sugar1/2 cup water4 large egg whites1/2 teaspoon cream of tartar1 teaspoon vanilla extract2 cups sweetened shredded coconut
Preparation
In a large bowl, beat the eggs, egg yolks and sugar until light and fluffy, about 5 minutes. In a small saucepan, heat milk and butter until butter melts. Combine flour and baking powder; add to egg mixture alternately with milk mixture. Beat until well mixed. Add vanilla. Fold in nuts if desired.
Pour into 3 greased 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting, in a saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 244° (firm-ball stage).
Meanwhile, beat egg whites and cream of tartar in a bowl on high speed until foamy. Slowly pour the hot sugar syrup over the egg whites while beating continuously. Continue beating on high until stiff glossy peaks form, about 7 minutes. Add vanilla; beat until frosting cools slightly and reaches desired consistency.
Place 1 cake layer on a serving plate; spread with 3/4 cup frosting. Sprinkle with 1/4 cup coconut. Repeat layers. Top with remaining cake layer. Frost top and sides of cakes with remaining frosting; sprinkle with remaining coconut.
