COCONUT LAYER CAKE

Bake at 350, approximately 45 minutes (rotate at 30 minutes).
2 ¾ cup flour ½ tsp salt
1 tsp. baking powder 1 ¾ cup sugar
½ tsp. baking soda 1 cup butter
4 large eggs, separated 1 cup buttermilk
1 tsp. vanilla                       1 cup sweetened cream of coconut (15-oz. can,

14-oz. bag sweetened coconut       use for cake and frosting)

Whisk flour, baking powder, baking soda, and salt in medium bowl. Beat sugar, butter, and cream of coconut. Beat in egg yolks and vanilla. On low speed, beat in dry ingredients alternately with buttermilk. 

Beat egg whites with a pinch of salt until stiff. Fold into cake batter. Bake in greased/floured 9” pans (or spray pans and use parchment paper rounds). 

CREAM CHEESE FROSTING
2 8-oz. cream cheese bricks
½ cup butter
2 cups powdered sugar
½ cup sweetened cream of coconut
1 tsp. vanilla

Beat all ingredients until smooth.

Spread about 1 cup cream cheese frosting on first cake layer. Sprinkle with coconut. Add next cake and frost, and then coat top and sides with coconut.