Karen, Found this on the net at
http://www.testaproduce.com/recipes/printRecipe.asp?ID=6029

Kahala Hilton Coconut Cake

CUSTARD FILLING

2 cups milk
3/4 cup sugar
1/2 teaspoon vanilla
1 tablespoon cornstarch
2 tablespoons cold milk
2 eggs, beaten

CAKE

4 eggs, separated
1/2 cup oil
1/2 cup water
1 teaspoon vanilla
1/2 teaspoon salt
1-1/2 teaspoons baking powder
1 cup cake flour
1-1/2 cups whipping cream
3 cups freshly grated coconut

CUSTARD FILLING:

Combine milk, sugar and vanilla in saucepan. Bring to boil. Mix in cornstarch with cold milk and beaten eggs. Blend cornstarch mixture into sugar mixture and cook, stirring, until thickened. Cool.

CAKE:

Mix egg yolks, oil, water and 1/2 teaspoon vanilla. Add salt, baking powder, cake flour and 3/4 cup sugar. Mix until smooth.

Beat egg whites until stiff and carefully fold into batter. Pour into 10-inch springform pan that has been greased and floured or lined with wax paper.
Bake at 325 Degrees F. 50 minutes or until cake test s done. Cool

Cut cake into 4 very thin or 3 thicker layers. Spread cooled Custard Filling between cake layers. Whip cream with 3 tablespoons sugar until stiff. Frost top and sides of cake with whipped cream. Sprinkle top and sides generously with coconut.

Chill.

Makes one 9" layer cake.