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Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) diameter cake pans with 2-inch high sides.
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Pour the flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl.
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Use a whisk to stir together.
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This will get rid of any lumps and pseudo-sift the ingredients.
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In a separate large bowl, beat the sugar, butter and sweetened cream of coconut until fluffy and it resembles whipped cream, about 2 minutes.
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Beat in the egg yolks and vanilla extract.
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Scrape down the sides of the bowl and stir to incorporate all the ingredients.
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With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients, scraping down the sides in between each addition, just until blended.
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Using clean, dry beaters, beat the egg whites with a pinch of salt in another clean large bowl until the egg whites are stiff but not dry.
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Cook's Note: You want to get the most volume from your egg whites, that's why it is essential that the beaters and bowl are clean.
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Just to be safe, I like to wipe the bowl out with a dash of vinegar, white or apple cider is best.
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The vinegar cuts through any fat in the bowl leaving only a sparkling bowl behind.
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And don't worry, you won't be able to taste the vinegar-I promise!
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In batches, fold the beaten egg whites into the batter, being careful not to deflate the whites.
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Divide the cake batter evenly between the prepared cake pans.
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Spread the batter with an offset spatula to level the batter in the pan.
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Bake the cakes until a tester inserted into center comes out clean, 40 to 45 minutes.
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Cool the cakes in the pans on a wire rack, about 10 minutes.
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Gently run a small sharp knife around the pan sides to loosen the cakes.
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Cook's Note: As the cakes cool they will shrink slightly, pulling away from the sides of the pan.
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By running the knife around the sides of the pan you are helping in the process by taking away any resistance.
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Turn the cakes out onto the racks and cool completely.
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With a pastry brush, gently brush any crumbs from the cooled cake layers.
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If the cake baked up with a slight dome in the center, you can trim it to even it out or just remember to place that cake layer dome-side down on the cake plate.
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Place 1 cake layer, flat-side up, on a cake plate.
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Spread 1 heaping cup Cream Cheese Frosting over the cake layer, leaving a 1/2-inch border of cake around the edge.
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This will give the filling a place to go or spread when the second cake layer is placed on top-you don't want it to bulge out the sides!
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Sprinkle 1 cup sweetened shredded coconut mix over the frosting.
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Top with the second cake layer, flat-side up.
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Spread the remaining frosting over the top and sides of the cake.
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For a retro look, I like swoopy swirls.
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The best way to achieve it is to spread the frosting using the back of a spoon.
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It's that easy!
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Sprinkle the remaining coconut mix over the cake, gently pressing into the sides to adhere.
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Coconut Layer Cake can be prepared up to 1 day ahead.
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Refrigerate at least 1 hour.
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Beat the cream cheese in a medium bowl until fluffy, about 3 minutes.
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Add the butter and beat until smooth.
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Add the sugar, sweetened cream of coconut, vanilla extract and pinch of sea salt and beat until well blended, scraping down the sides as needed, for about 3 more minutes.
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Cook's Note: For a tropical twist, I add just a splash of fresh lime juice and a dash of finely grated lime zest to the mix!
