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1
Preheat the oven to 350F.
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2
Spray the cake pans with cooking spray and lightly dust with flour.
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3
eparate the egg whites from the yolks in two separate bowls.
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4
With an electric mixer, beat the egg whites in a large bowl until they form stiff peaks.
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5
In a large mixing bowl, beat the egg yolks with the sugar until they are a pale butter-colored yellow.
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6
Combine the butter, shortening, and buttermilk together and blend with the mixer.
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7
Add the baking soda to the buttermilk to dissolve.
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8
Add the buttermilk mixture, flour and extracts to the egg yolk mixture and mix with the electric mixer until smooth.
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9
Gently fold the egg whites and coconut into the smooth mixture.
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10
Divide the batter evenly into the three prepared pans.
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11
Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean.
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12
Remove the cakes from the oven and let stand 10 minutes to cool before removing from the pans.
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13
While the cakes are cooling, make the frosting.
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14
Mix the cream cheese and butter together with the electric mixer in a large bowl.
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15
Gradually beat in the confectioners sugar and extracts until well blended.
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16
Gently fold in the coconut.
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17
Stack the cake layers on top of each other, spreading the frosting between each layer and on the top and sides of the cake.
