Simply the Best Coconut Cake

Preheat oven to 350 degrees F (175 degrees C), or 325 degrees F (165 degrees C) for dark-coated pans. Grease and lightly flour two 8-inch round cake pans. (5 minutes)

In a medium bowl, combine the thawed coconut, granulated sugar, and sour cream for the filling. Mix well and refrigerate until ready to assemble the cake. (5 minutes)

In the bowl of a stand mixer fitted with the whisk attachment, combine the white cake mix, vanilla pudding mix, water, vegetable oil, eggs, egg whites, and vanilla extract. Mix on medium speed for 3 minutes, scraping down the sides of the bowl as needed, until the batter is smooth and well combined. (5 minutes)

Divide the batter evenly between the prepared cake pans. (2 minutes)

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25-30 minutes. (30 minutes)

Remove the cakes from the oven and let them cool in the pans for 5 minutes before inverting them onto a wire rack lined with parchment paper to cool completely. (35 minutes)

Once the cakes are completely cool, use a long serrated knife to carefully slice each cake layer in half horizontally, creating four even layers. (10 minutes)

To assemble the cake, place one cake layer on a serving platter. Spread one-third of the coconut cream filling evenly over the layer. Repeat with the next cake layer and another third of the filling. Place the third cake layer on top and spread with the remaining filling. Top with the final cake layer. (15 minutes)

Cover the cake loosely with plastic wrap and refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to meld and the filling to set. (30 minutes)

For the frosting, combine granulated sugar, corn syrup, egg whites, water, vanilla extract, and cream of tartar in a heatproof bowl of a stand mixer. Place the bowl over a double boiler. (5 minutes)

Whisk continuously with an electric hand mixer for approximately 7 minutes, until the mixture becomes thick, glossy, and holds stiff peaks. Be careful not to let the water in the double boiler boil vigorously; a gentle simmer is best. (7 minutes)

Immediately frost the chilled cake with the meringue frosting, swirling it decoratively. Sprinkle the top of the cake with the flaked sweetened coconut. (10 minutes)

Slice, serve, and prepare to be amazed! (5 minutes)