Yield: 16 servings

Preparation time: 55 minutes
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Cake:
1 cup butter (2 sticks), softened
2 cups sugar
4 large eggs
3 cups sifted self-rising flour
1 cup well-stirred canned coconut milk (not cream of coconut)
1 teaspoon vanilla
Coconut Filling:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup sweetened flaked coconut PLUS 1/2 cup for sprinkling on cake
7 Minute Frosting:
1 1/2 cups sugar
1/3 cup water
1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup
1/8 teaspoon salt
2 large egg whites
1 1/2 teaspoon vanilla

Cooking time: 30 minutes
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Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans; set pans aside.

Prepare Coconut Cake: In large bowl with mixer on medium speed, beat butter until cream. Add sugar and continue beating 6 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately to butter mixture, beginning and ending with flour. Add vanilla and beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter several times to release air bubbles and produce more level cake layer.

Bake 25-30 minute or until toothpick inserted in center of layers comes out clean.

While cake is baking, prepare Coconut Filling: In medium bowl with spoon stir together sugar, sour cream, milk and 1/2 cup coconut until well blended.

Cool layers on wire racks 10 minutes. With small knife loosen layers from sides ofpans and invert onto work surface. Using handle end of wooden spoon, poke holes in layers 1 inch apart until each layer is poked all over. Spread one third of filling on each layer. Place 1 layer on cake plate; top with second then third layer. (Hold stacked layers together with skewers to prevent cake from shifting Cover and refrigerate 1 hour or up to 3 days to absorb filling.

When ready to assemble cake, prepare 7 Minute Frosting in top of double boiler or in medium stainless steel bowl. With hand held mixer on high speed, beat sugar, water, cream of tartar, sal and eggs whites 1 minute. Place double boiler top or bowl over 1 inch simmering water making sure water does not touch bottom of double boiler top or bowl. With mixer on high speed, beat until until soft peaks form and temperature reaches 160 degrees on instant-read thermometer, about 7 minutes. Beat in vanilla. Use frosting to frost top and side of cake. Sprinkle with remaining coconut. Garnish with strawberries.

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