Coconut Cream Cake – Tim Howell

Ingredients

• 18 tablespoons (2 1/4 sticks) unsalted butter, softened
• 2 1/4 cups sugar
• 3 cups all-purpose flour
• 1 Tablespoon baking powder
• 3/8 teaspoon salt
• 9 large egg whites
• 1 1/8 cup (9 oz) milk
• 1 Tablespoon vanilla extract
• 1 can cream of coconut
• 2 cups powdered sugar
• 2 cups heavy cream
• 1 8-oz package cream cheese
• 1 teaspoon vanilla extract
• 1 fresh coconut, peeled and finely shredded