Four-Layer Coconut Cake

Name: Four-Layer Coconut Cake
Cook time: 1 h
Yield: Makes one 8-inch cake
Ingredients: 24 ounces unsweetened flaked coconut; 2 1/4 cups cake flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing; 1/4 cup virgin coconut oil; 1 1/2 cups sugar; 1/2 teaspoon kosher salt; 1/4 teaspoon ground cardamom; 3 large eggs; 1 1/4 cups buttermilk; 2 cups sugar; 3 tablespoons honey; 6 large egg whites; 1/4 teaspoon plus 1/8 teaspoon kosher salt; 1/4 teaspoon plus 1/8 teaspoon cream of tartar; One 12-ounce jar orange marmalade

Four-Layer Coconut Cake was pinched from <a href="http://www.foodandwine.com/recipes/four-layer-coconut-cake" target="_blank">www.foodandwine.com.</a>

"Coconut oil and toasted ground coconut are baked into the batter of this beautiful cake, which is then layered with bittersweet marmalade and fluffy white frosting...."

INGREDIENTS

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24 ounces unsweetened flaked coconut

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2 1/4 cups cake flour

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2 teaspoons baking powder

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1/2 teaspoon baking soda

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1 1/2 sticks unsalted butter, at room temperature, plus more for greasing

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1/4 cup virgin coconut oil

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1 1/2 cups sugar

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1/2 teaspoon kosher salt

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1/4 teaspoon ground cardamom

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3 large eggs

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1 1/4 cups buttermilk

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2 cups sugar

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3 tablespoons honey

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6 large egg whites

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1/4 teaspoon plus 1/8 teaspoon kosher salt

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1/4 teaspoon plus 1/8 teaspoon cream of tartar

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One 12-ounce jar orange marmalade

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