Mile High Coconut Cake - cooking recipe

Ingredients

3 1/2 cups all-purpose flour
3 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
6 egg whites
1 -2 teaspoon coconut extract
1 cup light coconut milk
Filling
1/2 1/2 cup orange marmalade or 1/2 cup raspberry preserves
Frosting
1 (8 ounce) package cream cheese
1/4 cup unsalted butter, softened
16 ounces confectioners' sugar
1 teaspoon coconut extract
1 3/4 cups shredded coconut
Garnish
1 1 pint lemons or 1 pint orange zest

Preparation

Heat oven to 350 degrees. Coat three 8-inch round cake pans with nonstick cooking spray and dust with flour. Set aside.
In a medium bowl combine flour, salt and baking powder. Set aside.
With mixer on medium speed, beat butter and granulated sugar until light and fluffy in a large bowl. Mix in coconut milk, and extract. Add flour mixture a little at a time until incorporated. Batter will be VERY heavy. Set aside.
In a 3rd bowl, using clean dry beaters, beat egg whites on high speed until soft peaks form. Fold egg whites into batter with a spatula until no egg whites remain. The batter should now be the consistency of cake batter.
Pour into prepared pans and bake for 40 minute or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes then remove from pan and cool completely.
Frosting:
In a large bowl beat cream cheese and butter until smooth. Add confectioners' sugar and coconut extract and mix on low speed until smooth.
Assembly:
Place one layer on pedestal. Spread with 1/4 cup of desired filling. Top with 2nd layer and the remaining filling. Top with last layer. Secure with skewers. Spread frosting on side and top of cake.
Press a handful of coconut gently into side of cake. With remaining coconut, sprinkle on top of cake and chill. Garnish with raspberries etc.