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Ingredients
  • ¾ cup (1 ½ sticks) unsalted butter, room temperature, plus more for pans
  • 2 cups sifted cake flour, not self-rising, plus more for pans
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup superfine sugar
  • 4 large egg yolks, lightly beaten
  • ⅔ cup sour cream
  • 1 teaspoon pure vanilla extract
  • Coconut Cream Filling
  • 11 ounces (about 3 ¾ cups) sweetened angel-flake coconut
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