Coconut Layer Cake

Cream butter and sugar. Add eggs and mix thoroughly. Sift together flour, cream of tartar and baking soda. Add to butter mixture. Mix well. Add milk and coconut milk. Line bottoms of 2 (8-inch) round cake pans with parchment paper and coat with nonstick cooking spray. Divide batter between pans. Bake cakes at 350 degrees until toothpick inserted in center comes out clean, 20 minutes. Cool in pans on rack, then remove.

For the Custard Filling: Combine cornstarch with coconut milk and milk in small saucepan. Add sugar, egg yolk and coconut, and cook over low heat, stirring constantly, until thick, 5 minutes. Cool, about 1 hour. Spread between cake layers.

For the Frosting: Boil sugar and water in saucepan without stirring until it threads from spoon or reaches 230 degrees on a candy thermometer. Beat slowly into beaten egg whites, then increase mixer speed to medium and beat until frosting-like in consistency, 2 to 3 minutes. Spread on top and sides of cake. (Frosting must be used immediately or it will dry out.) Sprinkle coconut over top of frosting, pressing down lightly.

This recipe yields 12 servings.

Each serving: 355 calories ; 145 mg sodium; 80 mg cholesterol; 15 grams fat; 53 grams carbohydrates; 4 grams protein; 0.50 gram fiber.