Four-Layer Coconut Cake

I tried this recipe and it was super delicious, including the coconut filling.  I had no problems with the consistency of the filling and my layers held on beautifully.  I made a little extra filling and put it on top of the cake and then dripped on chocolate (dark and white) and the cake looked super gorgeous.

I found the recipe for this cake out of a Southern Living 2000 Annual Recipes book. It is a wonderful cake, although time consuming. The amounts in this online recipe are incorrect. It should be five (5) large eggs instead of five CUPS large eggs. In the book it also only calls for 1/2 cup butter or margarine instead of 1 and 1/2 cups butter or margarine. The coconut extract is the correct amount and I don't remember it having too strong of a coconut taste. The filling takes longer than 12 to 15 minutes to thicken up enough we always end up leaving it on there awhile longer. If it doesn't thicken enough it won't stay between the layers. It should have a pudding consistency. The cake tastes delicious. However, I have struggled to keep all of the layers together as they want to slide around. I have resorted to layering the cake in a large decorative bowl, especially if I make it to just eat at home.

this cake was not tested before putting on line. do you know how many eggs are in 5 cups? 25!! the cake was awful and the frosting was not enough to cover the cake. 2 tsp coconut ext was to much. the cake weighed about 10 pounds. I just cant believe this cake was put on line.