Coconut Cake

1. Stage

Separate the egg whites into a large bowl and let them stand at room temperature for 30 minutes. Reserve the yolks. Editor's Tip: It's always best to separate egg whites from yolks when the eggs are cold, since the yolks are less likely to break.

2. Stage

Preheat the oven to 325°F. In another large bowl, beat the granulated sugar, melted butter and oil until they're well blended. Add the egg yolks one at a time, beating the wet ingredients well before adding the next yolk.

3. Stage

Combine the cake flour, baking powder, baking soda and salt in a separate large bowl. Add this to the creamed mixture a bit at a time, alternating with the buttermilk, beating well after each addition. Stir in the coconut and the coconut, vanilla and almond extracts.

4. Stage

Add the cream of tartar to the bowl with the egg whites. With clean beaters, beat the egg whites on medium until stiff peaks form. Use a rubber spatula to fold a fourth of the egg whites into batter, then fold in the remaining whites. Editor's Tip: Fold in the egg whites using gentle strokes, scooping down to the bottom of the bowl and pulling up and over, so that they keep as much of their volume as possible.

5. Stage

Transfer the batter to three greased and floured 9-inch round baking pans. Bake the cakes for 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Cool the cakes for 10 minutes before removing them from the pans and transferring them to wire racks to cool completely. Editor's Tip: Adding circles of greased parchment paper to the pans ensures the cakes will come out cleanly.

6. Stage

In a small bowl, beat the softened cream cheese and softened butter together until they are fluffy. Slowly add the confectioners’ sugar and the coconut extract, and continue to beat until the frosting is smooth. Editor's Tip: If the cakes have domed tops, wait until the cakes are cool, then use a serrated knife to carefully slice off the top to make a flat surface for easier frosting.

7. Stage

Place one cake layer in the center of a serving plate or cake turntable. Dollop 1/2 cup of frosting in the center and use an offset spatula or a rubber spatula to spread the frosting over the cake. There should be an even layer that reaches all the way to edge or just a little over the edge. Sprinkle 1/3 cup of the toasted coconut over the frosted cake layer. Editor's Tip: Try a professional cake decorating technique and add a crumb coat before frosting. To do this, spread a very thin layer of frosting over the cakes to seal the surface, then use a bench scraper to gently remove excess frosting and loose crumbs. Refrigerate the cakes for 30 minutes, then frost as directed. A crumb coat helps keep the cake from tearing as you frost it.

8. Stage

Repeat Step 7 with the second cake layer. Place the last cake layer on top. Spread the remaining frosting over the top and sides of the cake, then sprinkle the remaining coconut on top. Refrigerate the cake for at least two hours before cutting it. Store it in the refrigerator.