Ingredients
5 egg whites
1/2 cup milk
2 tsp. vanilla extract
3 cups all-purpose flour
2-1/3 cups sugar
4-1/2 tsp. baking powder
1/2 tsp. salt
2 sticks butter or margarine at room temperature
1 cup unsweetened coconut milk
Cream Cheese Buttercream Frosting
2-1/2 cups sweetened flaked coconut

Directions
Preheat oven to 350 degrees F. Grease the bottom of three 8-inch round cake pans with butter then line the bottom of each pan with a round of waxed paper, then grease the paper with butter.

Place the egg whites in a mixing bowl and whisk slightly. Add 1/2 cup milk and vanilla and whisk to mix thoroughly. Set aside.

Using a large mixing bowl, combine the flour, sugar, baking powder and salt. With an electric mixer on low speed beat to mix well and break up any lumps, about 30 seconds. Add the butter and coconut milk then beat to combine. Increase speed to medium and beat until light and fluffy, about 2 minutes.

Add the egg white mixture in 2 or 3 additions, scraping down sides of the bowl and mixing just long enough to incorporate between additions. Divide the batter evenly between the three pans.

Bake for 30 minutes or until the cake tests done when a wooden toothpick inserted the center comes out clean. Allow cakes to cool in their pans for 10 minutes, then turn out onto cooling racks and allow them to cool completely.

To finish the cake, place one layer flat side up on an 8-inch cake board. Cover the layer with 1 cup of buttercream frosting and spread evenly to the edges. Sprinkle 1/2 cup of flaked coconut over the frosting. Add the second layer of cake and repeat frosting with another cup of buttercream frosting and 1/2 cup of flaked coconut. Top with the final layer of cake and frost the top and sides with the remaining frosting.

Coat the top and sides of the cake with the remaining flaked coconut, pressing it into the frosting as needed. Continue until the top and sides are completely coated. Place the cake on a serving plate and sprinkle any remaining coconut over the top.

Chill the cake for at least 1 hour to allow the frosting to firm up before cutting. Makes an 8-inch triple layer cake that serves 12.