Separate the first 4 eggs. Mix egg yolks, oil, water and 1/2 teaspoon vanilla. Add salt, baking powder, cake flour and 3/4 cup sugar and mix until smooth. Beat 4 egg whites until stiff and carefully fold into batter. Pour into 10-inch springform pan that has been greased and floured or waxed paper lined. Bake at 325F about 50 minutes, or until cake tests done. Cool. Cut cake into 4 very thin or 3 thicker layers. To make filling, combine 2 cups milk, 3/4 cup sugar and 1/2 teaspoon vanilla in saucepan. Bring to boil. Mix cornstarch with 2 tablespoons cold milk and 2 eggs. Blend cornstarch mixture into sugar mixture and cook, stirring, until thickened. Cool. To assemble, spread custard between cake layers. Whip cream with 3 tablespoons sugar until stiff. Frost top and sides of cake with whipped cream. Sprinkle top and sides generously with coconut. Chill thoroughly.
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|Serving Size: 1 Serving (273g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 195 (27%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 539.1mg||166 %|
|Sodium 224.6mg||8 %|
|Potassium 221.5mg||6 %|
|Total Carbohydrate 117.4g||35 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 116.6g|
|Protein 19.2g||27 %|
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Calories per serving: 733
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