Instructions

1. Preheat the oven to 350°F. Butter and flour two 9-inch cake pans or three 6-inch cake pans and set aside.
2. In a stand mixer beat the egg whites with the whisk attachment until stiff peaks form, about 3 minutes, but check periodically. You don’t want the egg whites to dry out, so make sure not to over beat them. Transfer the egg whites to a bowl and set aside so that you can use the mixer for the rest of the batter!
3. Beat the softened butter and sugar in stand mixer until light and fluffy, about 3 minutes. Add the coconut cream, egg yolks, coconut extract and vanilla extract and beat for another 2 minutes.
4. In a separate bowl, whisk together the flour, baking powder, baking soda and salt in medium bowl to blend. On low speed, alternate beating in the dry ingredients and buttermilk into the butter mixture until just blended.  Carefully fold the beaten egg whites into batter.
5. Pour the batter into the prepared pans and bake for about 45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool.
6. While the cakes are cooling, make the frosting. Beat the butter and cream cheese together with the paddle attachment until light and fluffy, about 2 minutes. Add the coconut cream, vanilla, salt, and powdered sugar, beating until fluffy, about 2 minutes.
7. When you are ready to assemble the cake, place one layer on a cake stand. Spread a thick layer of frosting over the top of the first layer. Top with the second layer (and third, if doing a 3 tier cake), and spread the rest of the frosting over the top and sides. It’s okay if it’s messy–you’re going to cover it with coconut. Sprinkle coconut all over the cake, pressing it into the sides gently to get it to stick.
8. If decorating, top the cake with a few large sprigs of rosemary to form a little “forest.” Sprinkle with additional powdered sugar for a snowy finish. Enjoy!