Coconut Layer Cake with Ambrosia Filling | Louisiana Kitchen & Culture

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 1¼ cups sugar
• 3 eggs, separated
• 3 cups soft winter-wheat flour such as White Lily
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1½ cups unsweetened coconut milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon coconut extract
• 1½ cups heavy cream
• 2/3 cup unsalted butter, room temperature
• 4 egg yolks, lightly beaten
• 1/2 cup chopped pecans, lightly toasted
• 1/3 cup sweetened flaked dried coconut, lightly toasted
• 1 can (8 oz.) crushed pineapple in its own juice, drained and squeezed dry
• 1 navel orange, peeled, seeded, and chopped
• 1/4 cup maraschino cherries
• 1½ cups sugar
• 1/8 teaspoon salt
• 4 egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon coconut extract (optional)
• 4 cups (1 pound) sweetened flaked dried coconut