Tropical Paradise Cake

Heat oven to 350 degrees F. Grease 3 8-inch cake pans and line with parchment paper.

Sift together flour, baking powder and salt. Set aside.

In a small bowl, whisk together buttermilk and sour cream.

With an electric mixer, beat butter until it is smooth; gradually add sugar and beat until fluffy and almost white. Beat in cream of coconut, egg yolks (reserve whites) and vanilla.

With mixer on its lowest setting, beat in 1/3 of the flour mixture, then 1/2 of the buttermilk mixture. Repeat, adding remaining 1/3 flour mixture last.

In a separate bowl, and using clean beaters for the electric mixer, beat egg whites until stiff, but not dry. (When dry, egg whites will look a little grainy; when stiff, you can lift the beaters and peaks with bending tips will form.) Spoon egg whites over batter and fold until batter is smooth. To fold, hold spatula like a knife. Cut through middle of batter, scrape bottom of bowl and lift to the top again. Rotate bowl 1/4 turn and repeat.

Divide batter among prepared pans. Bake 35 to 40 minutes, until a knife inserted into the center comes out clean. Cool in pans 10 minutes. Flip out of pans and cool completely on racks.

To assemble cake: Place a layer on a plate. Spread with a 1/4-inch-thick layer of butternut filling. Do not try to use all of the filling, as the extra will ooze from between the layers. Discard any leftovers (or save for another baking project). Top with second cake layer. Spread with pineapple filling. Again, do not try to use all of the filling. This soaks in, however, so there will be less extra. Top with final layer.

Optional assembly directions: Split layers horizontally and spread each with a layer of filling. In this case you will use more of the filling. However, you will want to hold the cake together with toothpicks, or the layers will slide around when you try to frost it.

Frost smoothly with white chocolate cream cheese frosting. (This is fairly soft, so work quickly and in a cool room; return frosting to refrigerator for 1/2 hour if it becomes too soft to work with.) Refrigerate cake for 1/2 hour to set frosting.

Do not use all of the frosting; reserve some for decorations.

Using a star icing tip, pipe fleurs-de-lis, stars and rosettes in a decorative pattern on the cake.

Butternut filling: Mix sugar, cornstarch, orange juice, butter and dates in a medium saucepan. Cook over low heat until mixture boils. Boil 1 minute. Allow to cool 5 minutes.

Pour half of mixture into egg yolks, whisking constantly, then whisk into filling remaining in saucepan. Cook over medium-low heat until mixture bubbles. Remove from heat, add nuts. Cool completely before using on cake.

Pineapple filling: Mix sugar, cornstarch and salt in saucepan. Stir in pineapple juice. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in butter, pineapple, lemon juice and maraschino cherries. Cool.

White chocolate cream cheese frosting: Melt chocolate over low heat. Cool 10 minutes, stirring occasionally. Beat cream cheese and butter until creamy. Gradually add white chocolate, beating until blended. Gradually add confectioners' sugar, beating until smooth. Stir in vanilla.