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1
Heat oven to 350 degrees; you'll need a 10-inch tube pan with removable core and bottom (not nonstick).
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2
For cake, beat egg whites and cream of tartar in large bowl with mixer on medium until soft peaks form when beaters are lifted.
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3
Gradually beat in sugar until incorporated.
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4
Continue to beat on high until stiff, shiny peaks form.
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5
In second large bowl (no need to wash beaters), beat remaining cake ingredients on medium speed until blended.
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6
Continue to beat on high until smooth, about 3 minutes.
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7
Add egg whites to top of batter and fold in with rubber spatula until combined.
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8
Scrape batter into ungreased pan; smooth top and tap pan on counter a few times to settle batter.
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9
Bake 1 hour or until pick inserted in center comes out clean.
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10
Invert pan onto its core on countertop and cook cake completely.
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11
Loosen cake around sides of pan and core with long thin-bladed knife; lift cake from pan sides by the tube.
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12
Cut away cake from pan bottom and invert onto rack, then immediately reinvert cake right side up on a serving plate.
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13
Frosting: Fold cream cheese and marshmallow creme together in a medium bowl until blended.
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14
Spread evenly over cake.
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15
Cover frosting with coconut, gently pressing to adhere.
