1 c. butter
2 1/4 c. sugar
4 eggs
1 1/2 c. milk
2 tsp. coconut extract
3 3/4 c. flour
4 tsp. baking powder
1 tsp. salt

Cream butter and sugar. Add eggs, beat each one into the batter well. Mix milk and extract into batter. Mix dry ingredients. Beat into batter. Pour into 3 greased cake pans. Bake at 350 degrees for 25 minutes. Cool.

GLAZE:

1/3 c. sugar
1/3 c. water
1/3 c. coconut liqueur

Mix sugar and water. Boil 5 minutes. Cool. Add liqueur, brush cake layers with glaze.

FILLING:

2 c. cream
1/4 c. sugar

Beat until stiff. Fold in 1/3 of the custard below. Spread between the cake layers.

CUSTARD:

1/3 c. sugar
1/4 tsp. salt
2 tbsp. cornstarch
1 1/2 c. coconut milk (add half & half cream if needed)

Mix sugar, salt and cornstarch in a saucepan. Add milk slowly to sugar mixture. Cook until thick. 1/4 coconut liqueur

Beat eggs slowly into custard. Cool 10 minutes. Add liqueur to cooled custard.

CUSTARD SAUCE:

2/3 of custard above
1/3 c. cream
1/4 c. coconut liqueur

Mix. Serve warm or cold over slices of cake.

FROSTING:

1 1/2 c. sugar
1/2 c. water
1/2 tsp. cream of tartar
4 egg whites
2 tbsp. soft butter
2 c. grated coconut

Stir over medium heat sugar, water and cream of tartar until thermometer reaches 242 degrees. While beating egg whites add sugar slowly until thick. Cool. Add butter and coconut beat into frosting. Frost cake. Refrigerate.