10 servings

Hands on: 1 hour

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Total time: 2¸ hours

Southern Sweets owner Nancy Cole describes her creation as "a big, gooey cake." It's also delicious. Be sure to spread the "custard" — actually more of a filling, similar to the cooked frosting used on a German chocolate cake — while it is still warm, so that the liquid soaks into the cake layers.

Tester's note: Southern Sweets sells a 10-inch, three-layer version of this cake — but since most home chefs don't own three 10-inch cake pans, we've adapted the recipe to make a four-layer, 8-inch cake using two 8-inch cake pans. To make it in three 10-inch pans, double all quantities, including those for custard and frosting. Cream of coconut is not the same as coconut milk. In all, you'll need 1 15-ounce can of cream of coconut, such as Coco Lopez brand.

For the cake:

2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

3/8 teaspoon salt

3/4 cup (1 1/4 sticks) unsalted butter, room temperature

1 1/4 cups granulated sugar (extra-fine is best)

3/4 cup cream of coconut

3/4 teaspoon vanilla extract

3 eggs, separated, room temperature

1/2 cup full-fat buttermilk

Preheat oven to 350 degrees. Butter and flour 2 8-inch cake pans, or butter and line bottoms with buttered parchment paper. Set aside. In a small bowl, combine flour, baking powder, baking soda and salt; set aside.

In a large mixing bowl using an electric mixer, cream the butter and sugar. Add the cream of coconut and beat until fluffy. Add the vanilla and then the egg yolks, one at a time, scraping down the bowl between additions. Add the flour mixture in two or three additions, alternating with the buttermilk and mixing just until combined. In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Fold into the cake batter. Divide the batter between the pans and bake until center springs back when lightly touched and cake is just beginning to pull away from the sides of the pan, 30 to 35 minutes. Cool completely on wire racks, removing from the pans when they are cool enough to handle.

Half-and-Half Frosting:

1 (3-ounce) package cream cheese, room temperature

6 tablespoons unsalted butter, room temperature

2 cups confectioners' sugar

1 1/2 tablespoons cream of coconut

1 teaspoon vanilla extract

1/8 teaspoon coconut extract

Using an electric mixer, beat together the cream cheese and butter. Add the confectioners' sugar, and then beat in the cream of coconut, vanilla and coconut extracts. Set aside.

Coconut Topping:

3 cups flaked sweetened coconut

2 teaspoons cream of coconut

In a small bowl, toss coconut with cream of coconut and set aside.

For the custard:

1 1/4 cups flaked sweetened coconut

2 tablespoons cream of coconut

1/2 teaspoon vanilla extract

1/2 cup granulated sugar

1 1/2 teaspoons cornstarch

Salt

1 cup heavy whipping cream

3 tablespoons unsalted butter

In a small bowl, combine coconut, cream of coconut and vanilla; set aside. In a small saucepan, stir together sugar, cornstarch and a pinch of salt until no lumps remain. Add the cream and butter and stir over low heat until the butter melts. Increase heat to medium and cook, stirring constantly, until mixture is boiling and thickened. Remove from heat and stir in the coconut mixture.

To assemble the cake: Slice each layer in half horizontally. Place one layer, cut side up, on a serving platter and spread with ? of the warm custard. Top with another layer, cut side up, and spread with another ? of the custard. Top with another layer, cut side up, and spread with remaining custard. Top with final cake layer, cut side down. Frost top and sides with a thin layer of Half-and-Half Frosting. Gently press top and sides of frosted cake with Coconut Topping.

Per serving: 912 calories (percent of calories from fat, 50), 7 grams protein, 109 grams carbohydrates, 2 grams fiber, 52 grams fat (35 grams saturated), 164 milligrams cholesterol, 340 milligrams sodium.