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1
Grease and flour two 9-in. round baking pans; set aside.
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2
In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the cream of coconut, lime juice and zest. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut.
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3
In a small bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans. Bake at 350u00b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean.
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4
Cool for 10 minutes before removing from pans to wire racks to cool completely.
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5
For the filling, in a large saucepan, combine cranberries and cranberry juice. Cook over medium heat until berries pop, about 12 minutes. Press cranberries through a food mill into a small bowl; discard seeds and pulp.
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6
In a small heavy saucepan over medium heat, combine cranberry mixture and sugar. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.
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7
Stir a small amount of hot mixture into eggs and egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lime juice and zest. Cool to room temperature without stirring. Cover and refrigerate until chilled.
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8
In a large bowl, beat the cream cheese, marshmallow creme and butter until light and fluffy. Add confectioners' sugar; beat until smooth.
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9
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with remaining cake layer. Frost cake. Press toasted coconut over top and sides of cake. Garnish with cranberries if desired.
