Hoping for a Husband Cake (Bolo Espera Marido)

• 1¼ cup fresh grated coconut
• 1 cup milk
• 3 cups flour
• 3 T cornstarch
• 3 tsp. baking powder
• 1 tsp. salt
• 1 cup butter or margarine
• 2 cups sugar
• 4 eggs, separated
• Frosting (recipe follows)
• 1-12 oz. jar apricot jam
• 1 T orange-flavored liqueur
• ½ cup slivered unblanched almonds

Heat oven to 350°. Heat coconut and milk in a small pot over medium heat until hot, about 10 minutes. Cool slightly. Strain milk, pressing liquid from solids. Reserve. Sift dry ingredients in small bowl. Cream butter and sugar in large mixer bowl until light and fluffy. Beat in egg yolks until smooth. Beat egg whites in small bowl until stiff but not dry; beat into egg yolk mixture alternately with dry ingredients. Beat in strained milk, then fold in coconut. Pour batter into 3 buttered and floured 9-inch round baking pans. Bake until toothpick inserted into center comes out clean, about 35 minutes. Cool in pans on racks about 10 minutes. Remove and cool completely on wire rack. Make frosting. Mix jam and liqueur. Place one cake layer on serving platter; spread 1/3 cup jam over cake layer. Repeat. Top with remaining layer; spread top and side of cake with frosting. Spread remaining jam over top of cake. Press almonds onto side of cake.

Frosting

• 1 cup whipping cream
• 1-3/4 cups sugar
• 3 eggs, separated
• ½ cup butter or margarine
• 1 tsp. vanilla
• 1¼ cup grated coconut
• ¼ tsp. orange extract

Heat cream, 1 cup of the sugar, the egg yolks and butter in a medium-size pot over medium heat, stirring constantly until thick, about 20 minutes. Cool slightly. Beat in vanilla and coconut with spoon until light. Beat egg whites in small mixer bowl until soft peaks form; beat in remaining sugar, one tablespoon at a time, until stiff and glossy. Stir in orange extract; fold egg white mixture into egg yolk mixture. Use immediately and refrigerate cake after frosting.