This cake is one that I had growing up it’s a layered cake with jelly in between the layers
and it has about 6 thin layers.
Not really a recipe per se, rather a construction technique. This is an old fashioned Charleston-style cake (because coconuts were brought into this shipping port during the 18th and 19th century), usually yellow cake (or pound cake) that has been torted into four or six layers with a layer of fruit preserves between each layer (sometimes with an additional cream or frosting layer in addition to a “jelly” layer). The cream/jelly layer was formed by applying the cream layer to the top of one layer, then spreading a thin layer of jelly on the bottom of the next layer. The best of the original coconut cakes were made with this construction in each layer, making a coconut custard filling out of the coconut milk, and layering the cake as described for each layer until you got to the top layer of the cake (left bare for the frosting), then icing the entire cake with something like either a seven minute frosting or a coconut mousseline and coating the icing with a layer of grated coconut (even better if you toast the coconut!). Even better still if you lightly syrup each cake round with a cocoanut-extracted syrup!
Ahhhh! The advantages of growing up in the South!