Coconut Column Cake

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Martha Stewart


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2 1/2 cups freshly shredded coconut, about 2 coconuts

3 1/3 cups cake flour, plus more for pans

2 1/4 cups superfine sugar

3/4 teaspoon baking soda

Pinch of salt

3/4 cup canola oil, plus more for pans

11 large eggs, separated, plus 3 whites

2 teaspoons pure vanilla extract

1 vanilla bean, scraped, bean and seeds reserved

1/4 cup canned cream of coconut

2 eight-inch wooden skewers

6 cups Coconut Meringue Buttercream

2 tablespoons confectioners sugar

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