With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate.
For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans. In a mixing bowl, combine the flour, sugar and salt. In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat.
“Last year I had a request for coconut cake from a very special person for a very special birthday. So, as I always do, I researched countless recipes, read reviews and piled up the cookbooks to come up with a special layer cake with a coconut-y cake, custard filling and, as requested, a non-cream cheese frosting.
While the meringue whips up, heat the water and sugar until just starting to boil. Once the meringue has reached soft peak stage, pour in the sugar syrup slowly while the mixer is still running. Leave to mix, until the bowl is cool and the meringue is glossy. Remove pie from fridge, pour on meringue.
This vanilla birthday cake is made in 6 inch pans. I think you will need 1 1/2 times the recipe for your pan, a 13×13 pan is a large cake! Depending on the depth of the pan twice the recipe will work even better, if you intend to slice it through. This is what I would do. The baking time will change too, and you will need to monitor this.
For the Yellow Cake: Preheat oven to 350 degrees F. Set oven rack in the lower third of oven. Over a large bowl, sift together cake flour, baking powder, baking soda and salt with a fine mesh strainer. Set aside. In the large bowl of an electric stand mixer or with a handheld electric mixer, whip butter on medium speed for 1-2 minutes.