cake:
Cream butter and sugar, using electric mixer, until light and fluffy, about 5 to 7 minutes.
Add eggs, one at a time and mix well after each addition.
Alternate adding flour and buttermilk to creamed mixture, mixing only until well incorporated. Don’t over mix. Scrape down sides of bowl a few times during mixing.
Stir in vanilla.
Divide batter into three (9 inch) greased and floured cake pans and spread evenly. Pick up pans slightly and drop on counter 2 or 3 times to remove air bubbles and help level out cake batter.
Bake in a 350 degree preheated oven for 25 to 30 minutes or until a toothpick inserted comes out clean. Let cakes cool in pans 10 minutes. Place on cooling racks to continue cooling.
filling:
Mix together well. Make in advance of the cake so the sugar has time form a syrup.
When cake has cooled, place one layer on a cake plate and poke the top a few times with a fork. Spread a third of the filling over the top. Repeat with remaining layers and filling. Store in refrigerator three days.
Before serving, I like to sprinkle some sweetened flaked coconut on the top.