Coconut Layer Cake With Fluffy Meringue Frosting

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SF Gate

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Ingredients

2 1/2 cups sifted cake flour (scoop sifted flour into cups lightly and sweep across)

2 teaspoons baking powder

1/4 teaspoon salt

7 tablespoons unsalted butter at room temperature

1 1/2 cups sugar

3 large eggs, at room temperature

1 egg yolk, at room temperature

1 cup unsweetened coconut milk

1 teaspoon pure vanilla extract

1/4 cup sweetened coconut flakes

3/4 to 1 cup apricot or guava jam

Frosting:

1 1/2 cups granulated sugar

1/2 cup (about 4 large) egg whites

3 tablespoons water

1 tablespoon dark rum, optional

1/2 teaspoon cream of tartar

1/8 teaspoon salt

2 teaspoons finely grated lime or lemon zest

2 teaspoons pure vanilla extract

2 1/2 cups sweetened shredded coconut, toasted (approximately one 7-ounce package, see Note)

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