Total Time
45mins
Prep 10 mins
Cook 35 mins

Ingredients Nutrition

Directions

  1. Preheat oven to 325°.
  2. Butter and flour three 9-inch diameter cake pans.
  3. Mix flour, baking powder and salt in medium bowl.
  4. Using electric mixer, beat butter and 1 3/4 cups sugar in large bowl.
  5. Beat in vanilla.
  6. Add dry ingredients with milk.
  7. Beat whites in another large bowl to soft peaks.
  8. Slowly beat in 1/4 cup sugar.
  9. Continue beating until stiff but not dry.
  10. Fold whites into batter.
  11. Divide batter among prepared pans; smooth tops.
  12. Bake cakes for about 35 minutes.
  13. Cool cakes for about 10 minutes.
  14. Melt butter in heavy large saucepan over medium heat.
  15. Whisk sugar, bourbon and yolks in medium bowl.
  16. Gradually whisk in melted butter.
  17. Return mixture to saucepan; whisk over medium heat until very thick for about 6 minutes.
  18. Mix in chopped pecans, raisins and 1 1/2 cups coconut.
  19. Chill until cold for about 1 hour.
  20. Place 1 cake layer on platter.
  21. Spread 1/3 of filling over; cover with second layer.
  22. Spread 1/3 of filling over; top with third cake layer.
  23. Spread remaining filling over top (not on the sides) of cake.
  24. Sprinkle additional coconut in 1-inch border around top edge of cake.
  25. Garnish with pecan halves.
  26. Can be prepared 1 day ahead.
  27. Let sit 2 hours at room temperature.
Most Helpful

3 5

This cake is excellent. However, the bourbon is bitter and overpowering. If I make it again, I'll cut the bourbon to 1/4 cup, or leave it out entirely. The cake itself is moist and quite good (after you scrape the filling off!)