TV host and star pastry chef Duff Goldman layers this over-the-top cake with a luscious coconut and marshmallow meringue frosting.
To make the cake: Preheat the oven to 350F and grease and flour two 9-inch round cake pans.
Sift the flour, baking powder and salt into a medium bowl.
With a hand mixer in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, coconut extract and vanilla extract until light and fluffy, about 3 minutes. Add the egg yolks and beat thoroughly.
Add half the dry mixture, then the milk, then the rest of the dry mixture to the butter mixture, beating well and scraping the sides of the bowl after each addition.
In a separate large bowl, beat the egg whites with a whisk until stiff. Gently fold them into the cake batter.
Divide the batter between the pans, scraping all the batter from the bowl with a rubber spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans. Lower the oven temperature to 325F.
To make the icing and garnish: Combine the sugar, egg whites, cream of tartar, salt, 1 cup of the marshmallows, ½ cup coconut and 1/3 cup water in the top of a double boiler. Over simmering water, whisk constantly for 8 to 10 minutes, or until the icing will hold a peak. Remove from the heat, add the orange zest and whisk until the icing is cooled and thick enough to spread.
Invert the first cake onto a serving plate. With a larger serrated knife, trim the top of the cake so it is an even layer. Mound half of the icing in the center of the cake, then spread. Press half of the remaining coconut and half of the remaining mini marshmallows into the icing.
To assemble the layer cake: Invert the second cake onto a plate, then gently invert it again, placing the cake on top of the first frosted cake.
Frost with the remaining icing. Press the remaining coconut all over the cake and decorate with the remaining mini marshmallows. Serve.