Instructions: CAKE: Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6- by 2-inch buttered cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess.

Sift together the flour, baking powder, baking soda, and salt, and set the bowl aside. Cream the butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add the sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in the egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.

Alternate adding the flour mixture and the sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in the vanilla.

Divide the batter between the prepared cake pans. Bake 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning, until a cake tester inserted into the center of each cake comes out clean. Transfer cake pans to wire racks to cool, about 15 minutes. Remove the cakes from the pans, and let cool completely on racks, tops up.

To assemble, remove the parchment paper from the bottoms of the cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome-side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over the coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top the cake with the reserved domed layer. Transfer the cake to the refrigerator and frost the outside of the cake with seven-minute frosting. Sprinkle the remaining coconut flakes all over the cake while the frosting is soft; do not refrigerate. cake can be left out at room temperature for several days. (Makes three 6 inch layers)

COCONUT-CREAM FILLING: Place egg yolks in a large bowl; whisk to combine; set bowl aside. Combine sugar, cornstarch, and salt in a medium saucepan. Gradually add milk, whisking constantly. Cook, stirring, over medium heat until mixture thickens and just begins to bubble, 10 to 12 minutes. Remove from heat. Whisk 1/2 cup hot sugar mixture into reserved yolks to temper. Slowly pour warmed yolks into saucepan, stirring constantly. Cook, while continuing to stir, over medium heat until mixture just begins to bubble, about 2 minutes. Remove from heat. Stir in coconut and vanilla. Transfer the filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and place it directly on top of the filling to prevent a skin from forming. Transfer the filling to the refrigerator until firm and chilled, at least one hour. The filling may be made a day ahead. (Makes 4 cups)

SEVEN-MINUTE FROSTING: Combine egg whites, sugar, corn syrup, and cream of tartar with 5 tablespoons cold water in top of a double boiler. Fill bottom of double boiler with two to three inches water; top pan should not touch water. with water boiling vigorously, beat egg mixture using a hand mixer on medium low 4 minutes, then high 3 to 4 minutes. Remove from heat. Add vanilla; continue to beat until icing holds its peaks, 3 to 5 minutes more; do not overmix or icing can get grainy. (Makes 3 cups)

Yield: 1 cake

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.