Have you ever made a genoise or a sponge cake? You beat a good amount of air into the whole eggs and fold it into the cake. This cake is 1 part genoise, 1 part creaming, 1 part dry, and 1 part wet. It's a decent amount of work, but it's one of my very favorite cakes. It's light yet rich. In a lot of ways, it's like a high-brow vanilla cake in flavor, with a hint of coconut for depth. Best served next day.