The Lane Cake

Prepare Cake Layers:

Preheat oven to 350°F. Beat first 2 ingredients at medium speed with an electric mixer until fluffy.

Gradually add 8 egg whites, 2 at a time, beating well after each addition.

Add batter to cake pans:

Sift together flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture.

Stir in 1 Tbsp. vanilla extract.

Spoon batter into 4 greased (with shortening) and floured 9-inch round shiny cake pans (about 1 ¾ cups batter in each pan).

Bake cake layers:

Bake at 350°F for 14 to 16 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).

Boil peaches:

Pour boiling water to cover over dried peach halves in a medium bowl; let stand 30 minutes. Drain well, and cut into ¼-inch pieces. (After plumping and dicing, you should have about 2 cups peaches.)

Prepare Filling:

Whisk together melted butter and next 2 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 10 to 12 minutes or until thickened.

Remove from heat, and stir in diced peaches, coconut, and next 3 ingredients. Cool completely (about 30 minutes).

Construct cake:

Spread filling between cake layers (a little over 1 cup per layer).

Cover cake with plastic wrap, and chill 12 hours.

Prepare Frosting:

Pour water to a depth of 1 ½ inches into a small saucepan; bring to a boil over medium heat. Whisk together 2 egg whites, 1 ½ cups sugar, and next 3 ingredients in a heatproof bowl; place bowl over boiling water.

Beat egg white mixture at medium-high speed with a handheld electric mixer 12 to 15 minutes or until stiff glossy peaks form and frosting is spreading consistency.

Remove from heat, and spread immediately over top and sides of cake.