Directions

• Cake Layers
• Heat the oven to 350°F. Grease and flour three 9-inch round cake pans.
• Cream the softened butter and sugar until light and fluffy. Beat in the egg yolks one at a time.
• In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Stir in the vanilla.
• In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
• Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, until lightly golden and a toothpick inserted in the center comes out clean. Cool completely.
• Bourbon Custard Filling
• In a heavy saucepan, whisk together the egg yolks and sugar. Stir in the butter and bourbon.
• Cook over medium-low heat, stirring constantly, until thickened. Do not let the mixture boil.
• Remove from the heat and stir in the coconut and pecans. Cool until spreadable.
• Spread the filling between the three cake layers.
• Seven-Minute Frosting
• Combine the egg whites, sugar, water, and cream of tartar in a heatproof bowl.
• Set the bowl over gently simmering water. Beat constantly until the frosting is glossy and thick, about 7 minutes.
• Remove the bowl from the heat and beat in the vanilla. Frost the cake while the frosting is still warm.