1 1/4 c  Cake flour
1 c  Sugar
1 1/2 ts Baking powder
1/4 c  Salad oil
1/4 c  Water
5    Large eggs
2 ts Vanilla
1/4 ts Cream of tartar
1 c  Milk
3 1/2 c  Coconut,shredded
1 c  Whipping cream

RASPBERRY COULIS
1 qt Raspberries
1 tb Sugar

1. FOR CAKE. Sift flour; measure 1 cup plus 2 tablespoons. Sift again with
1/3 cup sugar and baking powder into a large bowl. In another bowl, whisk
oil, water, 1 egg, and 1 teaspoon vanilla; add to flour mixture and whisk
until smooth.
2. Separate remaining 4 eggs; put yolks in a small bowl. In a clean bowl,
beat egg whites and cream tartar with a mixer until foamy. Gradually add
1/4 c sugar, beating until whites hold firm, moist peaks. Gently fold
whites into flour mixture.
3. Spread batter in an ungreased 9″ cheesecake pan (at least 2 1/2″ deep)
with a removeable rim. Bake in a 350F. oven until cake springs back when
lightly touched in center, about 30 minutes. Run a knife between cake and
rim; invert cake onto rack. Remove rim; slide a spatula along pan bottom
and remove. Let cool; if made ahead, store airtight up to 1 day.
4. FOR PASTRY CREAM. In a 1 1/2 to 2 quart pan, mix 1/3 cup sugar and 1 1/2
tablespoons flour. Whisk in milk. Stir over medium-high heat until boiling,
4-6 minutes. Whisk about 1/2 cup hot mixture into yolks. Stir yolk mixture
into pan; whisk over medium-low heat until slightly thicker, 30-90 seconds.
Stir in 1 1/2 cups coconut and 1 teaspoon vanilla. Let cool, stirring
often. Cover and chill until cold, at least 2 hours or up to 1 day.
5. TO ASSEMBLE CAKE. With a long serrated knife, cut cake horizontally into
3 equal layers.
6. In a bowl, whip cream with 2 tablespoons sugar until thick enough to
hold its shape; fold 3/4 cup into pastry cream. Chill remainder.
7. Invert cake onto a platter. Slide rimless baking sheets under each of
the 2 layers and lift off. Tuck wide strips of waxed paper just under
bottom edge of cake. Spread layer almost to edge with half the pastry
cream. Slide middle layer onto filling; spread with remaining filling.
Slide last layer onto filling. Frost cake with remaining whipped cream. Pat
remaining coconut into cream. Cover gently; chill 2 hours or until next
day.
8. Ease out waxed paper and discard. Pour raspberry coulis equally onto
dessert plates; top with cake wedges.

*** RASPBERRY COULIS ***
In a blender, whirl raspberries. Rub through a fine strainer into a bowl;
discard seeds. Add sugar. If made ahead, chill airtight up to 1 day; stir
to use.