INGREDIENTS:

FOR CAKE:

• 3 ½ cups cake flour
• 2 tsp. cream of tartar
• 2 tsp. baking soda
• ¼ tsp.  kosher salt
• 1 cup room-temperature whole milk
• 1 tsp. vanilla extract
• ½ pound or 2 Sticks room-temperature unsalted butter
• 2 cups sugar
• 8 room-temperature egg whites

FOR ICING:

• 12 room-temperature egg yolks
• 1 ½ cups sugar
• 1 ½ sticks room-temperature unsalted butter
• 1 ½ cups chopped toasted pecans
• 1 ½ cups chopped golden raisins
• 1 ½ cups toasted fresh-shaved coconut or unsweetened shredded coconut
• ½ cup good Alabama whiskey
• 1 tsp. vanilla extract
• ½ tsp. kosher salt

METHOD:
Preheat the oven to 350F for the cake. Using pan spray prepare three 9-inch cake pans with a healthy application of the spray and set aside. Whisk in a large mixing bowl the flour, cream of tartar, baking soda and salt.

Combine the milk and vanilla in a separate bowl and set both bowls of the flour mix and milk mix aside. 

Using a stand mixer with the paddle attachment, mix the butter and sugar on medium speed until the mixture looks light and fluffy. Scrape the sides of the bowl with a rubber spatula if needed.

Reduce the mixer speed to low and in three batches mix the flour starting and finishing with the flour and the milk in two batches (mix 1/3 of the flour, then half the milk, then 1/3 of the flour, then the remaining milk, then the remaining flour.) Mix until smooth; transfer to a large mixing bowl and set aside. 

Using the whisk attachment and a clean, cool and dry mixing bowl, whip on medium high speed the egg whites until soft peaks form. Gently fold the egg whites into the flour butter mix in three batches until the batter is completely mixed. 

Pour the batter into the prepped cake pans and bake for about 30 minutes rotating halfway. Bake until the tops spring back and a cake tester comes out clean.  emove from pans and let rest on a wire rack until completely cool. 

For the icing, in a medium saucepan before adding to the heat, whisk the yolks and sugar and until mixed. Move the pan to the range and under low heat whisk until the sugar is dissolved, making sure not to scramble the eggs.

Add the butter and continually whisk until the sugar has completely dissolved. Cook until the sauce coats the back of the spoon, making sure not to boil; it should take about 5 minutes. Add the pecans, raisins and coconut and cook for about another 2 minutes. Remove from the heat and add the whiskey and vanilla extract and let cool to room temperature. 

Decorate the cake by layering the icing between and on top of the layers of cake.  Let the iced cake stand for 4 hours or overnight to let the icing seep into the layers of cake.