Coconut Stack Cake

1/2 cup butter
1 1/3 cups granulated sugar
2 large eggs
2 1/4 cups all-purpose flour
1 tablespoon grated lemon peel
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
3 large, ripe tomatoes, peeled, seeded, chopped and well drained, about 2 cups

Heat oven to 350ºF; grease two 9-inch round cake pans. In a large bowl with electric mixer at medium speed, beat butter, granulated sugar, eggs, flour, lemon peel, baking powder, baking soda, salt, and milk about 3 minutes until well blended. Fold in tomatoes. Pour batter into pans; bake 25 to 30 minutes until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to cool completely. Prepare frosting.

2, 7-ounce packages sweetened flaked coconut, about 5 cups
1 cup confectioners' sugar
1 tablespoon grated orange peel
2 cups sour cream

Set aside 1/4 cup coconut and toast it for decoration. In a large bowl combine remaining coconut, confectioners' sugar, and grated orange peel; stir in sour cream to mix well.

TO ASSEMBLE: Using sharp serrated knife, carefully cut each layer horizontally in two. Place one layer, cut-side up, on platter; spread with 1/4 of frosting. Repeat with remaining layers and frosting, spreading last of frosting just on top of cake, not over sides. Sprinkle top with toasted coconut.