Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Grease and flour three 9-inch round baking pans.
• Reserve the juice from the fresh coconut and combine with enough milk to make 1 cup; set aside.
• Grate 2 cups fresh coconut for the cake and 2 cups for the frosting.

Tip: Line pan bottoms with parchment paper for easy release.

Step 2: Make the Cake Batter

• In a small bowl, sift together 3 cups all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt; set aside.
• In a large bowl, beat ½ cup butter, ½ cup shortening, and 2 cups white sugar with an electric mixer until light and fluffy, about 3-4 minutes.
• Add 4 room-temperature eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract with the last egg.
• Alternately add the flour mixture and the coconut-milk mixture to the butter mixture, beginning and ending with flour (flour, coconut-milk, flour, coconut-milk, flour), mixing until just incorporated.
• Fold in 2 cups grated fresh coconut, mixing gently to combine.
• Divide the batter evenly among the three prepared pans, smoothing the tops.

Tip: Mix gently to avoid overworking the batter, which can make the cake dense.

Step 3: Bake the Cake

• Bake in the preheated oven for 30-35 minutes, until golden and a toothpick inserted in the center comes out clean.
• Cool in the pans for 10 minutes, then transfer to wire racks to cool completely, about 1 hour.

Tip: Level the cakes with a serrated knife if they dome for a flat, even stack.

Step 4: Make the Coconut Frosting

• In a saucepan, combine ¼ cup water, 1 cup white sugar, ⅛ teaspoon cream of tartar, and a pinch of salt. Bring to a boil over medium heat, stirring occasionally until boiling, then stop stirring.
• Cook until the sugar syrup reaches the soft ball stage (240°F or 115°C on a candy thermometer), about 5-7 minutes. If no thermometer, test by dropping a small amount into cold water; it should form a soft ball that holds its shape.
• While the syrup cooks, whip 2 egg whites in a clean, grease-free bowl at medium-high speed until stiff but not dry, about 3-4 minutes.
• Carefully pour the hot syrup in a thin stream down the side of the bowl, beating constantly at high speed. Continue beating until the mixture cools to the touch, about 5 minutes.
• Add ⅔ cup room-temperature butter, 1 tablespoon at a time, beating constantly. The mixture may deflate but will fluff up again.
• Blend in 1 teaspoon vanilla extract.

Tip: Ensure the egg whites are free of yolk and the bowl is grease-free for a stable meringue.

Step 5: Assemble and Frost

• Place one cake layer on a serving plate and spread a layer of frosting evenly over the top. Sprinkle with grated fresh coconut.
• Add the second layer, spread with frosting, and sprinkle with coconut. Top with the third layer.
• Frost the top and sides of the cake with the remaining frosting, then sprinkle 2 cups grated fresh coconut over the frosted layers, pressing gently to adhere.

Tip: Use an offset spatula for smooth frosting, and chill the cake briefly if the frosting softens.

Step 6: Serve

• Slice into 12 pieces and serve at room temperature or slightly chilled for the best flavor.

Tip: Use a sharp knife dipped in hot water for clean slices through the coconut layers.