Directions

1. 1

   Prepare the filling: In a large mixer bowl, beat the 12 egg yolks on medium-high speed for about 3 minutes until pale. Gradually add 1½ cups sugar while continuing to beat for 5 to 8 minutes until the mixture is very thick and falls in ribbons when the beaters are lifted. Reduce speed to low and slowly drizzle in the cooled melted butter, beating until fully blended.

2. 2

   Set the bowl over a double boiler with gently simmering water (upper bowl should not touch the water). Whisk constantly with a wire whisk until the mixture reaches 170°F on an instant-read thermometer, about 15 minutes. Remove from heat.

3. 3

   Stir the pecans, raisins, and coconut into the egg yolk mixture. Let cool, then stir in the bourbon and 1 teaspoon vanilla extract. Cover and refrigerate at least 6 hours or overnight.

4. 4

   Prepare the cake batter: In a medium bowl, combine the flour, baking powder, and salt; whisk together. In another small bowl, combine the milk and 1 teaspoon vanilla extract. In a large mixer bowl, cream the room-temperature butter and remaining 1½ cups sugar on medium speed until light and fluffy, about 5 to 8 minutes.

5. 5

   With the mixer on low speed, add one-third of the flour mixture and mix just until nearly blended. Add half the milk mixture and mix just until combined. Continue alternating flour and milk, ending with the final third of flour, mixing just until blended.

6. 6

   In a separate clean mixer bowl, beat 11 egg whites on high speed until stiff peaks form. Gently fold about one-quarter of the beaten whites into the batter to lighten it, then fold in the remaining whites until no white streaks remain.

7. 7

   Divide batter evenly between two prepared and floured 9-inch round cake pans. Smooth the tops with the back of a spoon.

8. 8

   Bake at 350°F for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

9. 9

   Using a serrated knife, carefully slice one cooled cake layer horizontally to create two layers, with the bottom piece being slightly thicker than the top; this thicker piece will serve as a stable base.

10. 10

    Place the thicker base layer on a cake plate or stand. Spread about ¾ cup of the chilled filling over the layer. Continue stacking cake layers, spreading filling between each, ending with the final thin layer on top.

11. 11

    Spread any remaining filling over the top layer. Refrigerate the assembled cake for at least 1 hour to stabilize the layers and filling.

12. 12

    Prepare the frosting: In a heatproof bowl, combine the 3 remaining egg whites, ½ cup sugar, corn syrup, cream of tartar, and water. Using a hand-held mixer, beat on high speed for 1 minute.

13. 13

    Place the bowl over simmering water (bowl should not touch water) and beat constantly with mixer on high speed for about 7 minutes until stiff peaks form and the frosting reaches 160°F on an instant-read thermometer. Remove from heat.

14. 14

    Add the remaining 1 teaspoon vanilla extract and beat for 1 minute more to combine. Use the frosting immediately, spreading it thickly on the sides and top of the chilled cake with an offset spatula.

15. 15

    Refrigerate the finished cake for 30 minutes before serving to firm the frosting. Store leftovers covered in the refrigerator.