Beth's Coconut Birthday Cake

I baked this triple layer Tea Time Coconut Cake with great difficulty from Martha Stewart Living's latest cake issue.

I made the cake batter three times. The first time, I failed to follow the instructions because the recipe is so poorly laid out (having several steps contained in each numbered step makes it difficult to find your place). The second time, one of my cakes was squished due to a problem with the pan. I made the frosting twice because I misread the four pounds of butter as four sticks (because, after all, can you imagine a frosting made with eight sticks of butter?). The ten (10!) egg whites and sugar have to be beaten over simmering water until the temperature reaches 160, probably to cook the eggs to safety. Next, butter is beaten in. Finally, coco lopez and coconut extract are mixed in. The icing is fluffy. Tip: if you make this cake, wait to make the frosting until you're ready to ice the cake; otherwise, you're asking for trouble. The stuff solidifies like butter and never achieves the right merringue consistency again.

Each sponge cake layer is covered with a syrup of cream of coconut (Coco Lopez), sugar, and water; then it's spread with a cup of buttercream; then it's sprinkled with sweetened coconut. Once the layers are assembled, it's crumb coated, refrigerated, frosted, refrigerated, then piped.

Last night at the party, everyone declared this cake a winner. Some shook my hand and thanked me. Most people were truly awed by the cake, which was far too rich to finish. A thin triple-layer slice would have to be shared by at least two. "Never mind the frosting," one partygoer said. "The cake was delicious!"

Some thought I should go into the cake baking business. Sheesh. I'd kill myself before I did that.