Alabama Lane Cake

So I've just been reading To Kill A Mocking Bird and there is a lot of mention of Lane cake and I figured I'd go out and find a decent recipe. As it turns out there are many flavours of recipes out there, and I can't find out when, but eventually it started adding in coconut and pecans compared to the original raisins. I'll keep that turn as it sounds nicer.

Ingredients:

For the Cake:

• 3 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 1 cup whole milk
• 2 teaspoon vanilla extract
• 8 large egg whites whipped

For the Filling:

• 8 large egg yolks
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1 cup chopped pecans
• 1 cup shredded coconut
• 1/2 cup bourbon
• 1 teaspoon vanilla extract

For the Frosting:

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 cup evaporated milk
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened shredded coconut

Instructions:

Cake:

1. Preheat your oven to 350°F (175°C). Line three 9-inch round cake pans with baking paper.
2. In a large bowl, cream together the sugar and butter until light and fluffy.
3. In a separate bowl, sift together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the creamed mixture, alternating with the milk and vanilla extract.
5. In another bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
6. Divide the batter evenly among the prepared cake pans and smooth the tops.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Filling:

1. In a saucepan, combine the sugar, butter, chopped pecans, shredded coconut, bourbon, vanilla extract, and egg yolks.
2. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes.
3. Remove from heat and let cool completely before using.

Frosting:

1. In a saucepan, combine the butter, sugar, evaporated milk, and vanilla extract.
2. Cook over medium heat, stirring constantly, until the mixture thickens, about 8-10 minutes.
3. Remove from heat and stir in the shredded coconut. Let cool slightly before using.

Assembly:

1. Once the cake layers and fillings have cooled, place one cake layer on a serving plate.
2. Spread half of the filling evenly over the top of the cake layer.
3. Place the second cake layer on top and spread the remaining filling over it.
4. Finally, place the third cake layer on top.
5. Pour the frosting over the top of the cake, allowing it to drip down the sides.
6. Let the cake set for at least 1 hour before serving to allow the flavors to meld together.

This cake is best enjoyed within a few days of baking, but it can also be stored in an airtight container in the refrigerator for up to a week.