Southern Coconut Cake

Cake
2 Grease and flour 3 8-inch cake pans (mine has 3-inch sides)
3 Beat the egg whites and cream of tartar until stiff but not dry.
4 Set aside.
5 Stir the flour, baking powder, and the salt together.
6 Set aside.
7 Mix the milk and the rum.
8 Set aside.
9 Cream the coconut oil, sugar, and flavoring until well mixed.
10 Add the dry ingredients alternately with the milk mixture, beating well after each addition.
11 Gently fold in 1/3 of the egg whites until it's all mixed in.
12 Fold in the remaining egg whites.
13 Spoon into the prepared pans.
14 Bake at 375F for 20 to 30 minutes, or until cake tests done.
15 Let cool in pans for 5 minutes then carefully turn out to cool completely.
Frosting
18 Add the cream and pudding mix to the bowl of a mixer
19 Beat on high until the mixture starts to thicken.
20 Add the rum, vanilla, and powdered sugar
21 Beat until fluffy and thick enough to spread.
Assembly
24 Run a ring of frosting around the edge of the first layer.
25 Fill the center with 1/4 cup jam.
26 Cover with frosting.
27 Add 1/4 cup coconut on top.
28 Repeat with the second layer.
29 Top with the third layer and push a straw down the center of the cake to stabilize the layers.
30 Cover the sides and top with remaining frosting.
31 Chill for at least 3 hours.
32 Let sit at room temperature about 30 minutes before cutting and serving.
33 Store any leftovers in the refrigerator.