Coconut Cake

This is an incredible cake--and made all the more incredible by the fact that even if you are not a fan of coconut, you åre going to like this cake.  I don't know what it is about it, but I have seen it happen time and time again

1 C. butter, softened
2 C. sugar
1 Tbsp. vanilla extract
4 lrg. eggs, separated
2 C. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
pinch of salt
1 C. buttermilk, at room temp.
1 C. shredded coconut
1/4 tsp. cream of tartar
 Preheat the oven to 350F. Butter 3 layer cake pans, I used 8" rounds and instead of flouring, I lined the bottom of the pans with parchment paper. Cream together the butter and the sugar in a large bowl, until fluffy, about 4-5 minutes using an electric mixer on medium. Add the vanilla and beat until smooth. Add the egg yokes, 1 at a time, beating for 20 seconds after each addition. Scrape down the bowl. In a bowl whisk together or sift together if you prefer the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture in thirds, alternating with the buttermilk. Beat for 45 seconds after each addition and beginning and ending with the dry ingredients. Scrape down the bowl. Add the coconut and beat on low speed. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. Fold the egg whites into the batter until no white streaks remain. Divide the batter evenly between the three cake pans and smooth the top of each. Bake in the middle of the oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool in the pans on a wire rack for 10 minutes before turning them out of the pans onto the wire rack to completely cool.

 Frosting is as follows:
8 oz pkg cream cheese, softened
4 Tbsp. butter, softened
1 pound powdered sugar
Mix well and this makes your frosting.
1 cup of coconut to sprinkle all over the frosting. This cake is rich and extremely tasty.