Cake
Preheat oven to 350.
Butter and lightly flour 2- 9″cake pans and line with parchment paper. (Original recipe is 3-9″ cake pans, if you choose to change to triple layer, just remember to adjust baking time.)
Whisk together the flour, baking powder and salt together in a medium bowl and set aside.
Pour the milk and vanilla into a glass measuring cup and set aside.
Using mixer, cream butter until light and fluffy and add the sugar. Continue beating for three minutes. Add the eggs, beating well after each addition.
To the wet ingredients, add the dry ingredients alternately with the milk and vanilla mixture in four groups, beating well after each and ending with the milk. You’ll have a smooth mixture by the end.
Divide the batter evenly among the pans.
Baking times: Two pans: Bake for 25-30 minutes. Three pans: Bake for 20-25 minutes.
Using a cake tester inserted in the middle of the cake should come clean letting you know when the cakes are done baking.
Let cool for 10 minutes in the pan. Remove the cakes from the pan to a wire rack until completely cool.
Coconut Filling
Combine the milk and sugar in a medium saucepan. Whisk in the flour and bring to a boil over medium heat, whisking the whole time until thick and bubbly, which should take about 5 minutes.
Remove from heat and add coconut. Stir in vanilla, cover and set aside to cool completely.
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