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1
Preheat oven to 350u00b0F.
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2
Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
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3
Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend.
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4
Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy.
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5
Beat in egg yolks and vanilla extract.
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6
On low speed, beat in dry ingredients and then buttermilk, each just until blended.
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7
Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry.
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8
Fold beaten egg whites into batter.
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9
Divide cake batter between prepared pans.
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10
Bake cakes until tester inserted into center comes out clean, about 45 minutes.
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11
Cool cakes in pans on rack 10 minutes.
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12
Run small sharp knife around pan sides to loosen cakes.
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13
Turn cakes out onto racks and cool completely.
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14
Place 1 cake layer on cake plate.
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15
Spread 1 cup Cream Cheese Frosting over cake layer.
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16
Sprinkle 1 cup sweetened shredded coconut over.
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17
Top with second cake layer.
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18
Spread remaining frosting over top and sides of cake.
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19
Sprinkle remaining coconut over cake, gently pressing into sides to adhere.
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20
(Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)*Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.
