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["1. Preheat oven to 350F. Butter three 9"" round pans and line with parchment paper. Butter the paper and dust with flour. Knock out excess.", "2. Combine butter and sugar and beat at medium-high until light and fluffy.", "3. Stir together flour, baking powder and salt. Stir together milk, coconut milk and coconut cream. Add flour mixture and milk mixture to butter mixture, beginning and ending with flour and beating on low after each addition. Stir in vanilla.", "4. Beat egg whites on hight til stiff peaks form. Fold egg whites into batter. Divide batter among pans. Bake 35 minutes or until a tooth pick inserted in the center comes out clean. Cool in pans 10 minutes. Invert onto wire racks.", "5. Filling: Beat heavy cream on high til soft peaks form. Beat in coconut cream and fresh coconut.", "6. Frosting: Whisk egg whites, sugar, water, cream of tartar and salt in large stainless bowl until thoroughly combines. Place bowl over a saucepan filled 2"" with barely simmering water. Beat 4 minutes. Add half the marshmallows while continuing to beat til they melt. Repeat with remaining marshmallows. Continue beating 2 - 3 minutes, til stiff peaks form. Remove from heat. Stir in vanilla; beat til frosting is thick enough to spread.", "7. To assemble, place one layer on serving plate. Spread top with half the filling. Repeat with second layer and remaining filling. Stack third layer on top and spread frosting on top and sides. Coat with coconut. Cover loosely with plastic wrap and store one day at room temperature or three days in refrigerator. Bring to room temperature before serving."]
