Coconut Cake

I have watched many cooking shows.  I wish I could remember the name of the chef who made this fabulous coconut cake.  I was ready to munch on the TV while it was being made.  This recipe doesn't call for toasted coconut but it might be worth a try.

2 C. all purpose flour
1 tsp. baking soda
2 C. sugar
1 C. butter, softened
5 eggs, separated
1 C. buttermilk
1 C. flaked sweetened coconut
3 egg whites


Icing

2 8oz. pkgs. cream cheese softened
1 C. butter, softened
1 tsp. vanilla
7 1/2 to 9 C. powdered sugar
3 C. flaked sweetened coconut, divided
1/2 C. chopped pecans, toasted, divided

Heat oven to 350 degrees.  Spray 3 9 inch cake pans with cooking spray.  Line bottoms with parchment paper; spray parchment with cooking spray.  Sprinkle with flour, tapping out excess.

Whisk flour and baking soda in medium bowl.  Beat sugar and 1 C. butter  in large bowl at medium speed 3 minutes or until light and fluffy.  Add egg yolks one at a time, beating well after each addition.  At low speed, beat in flour mixture in three parts alternately with buttermilk, beginning and ending with flour mixture.  Stir in 1 C. coconut.

Beat egg whites in large bowl at medium high speed 2 to 3 minutes or until stiff but not dry peaks form.  Stir 1/4 of the egg whites into cake batter to lighten mixture; gently fold in remaining egg whites.  Spoon batter into pans.

Bake 30 minutes or until toothpick inserted in center comes out clean.  Cool in pans on wire rack for 10 minutes.  Invert cakes onto rack; remove parchment.  Carefully turn topside up; cool completely.

Beat cream cheese, 1 C. butter and vanilla in large bowl at medium speed 3 minutes or until soft and fluffy.  At low speed, beat in 7 1/2 C. powdered sugar, adding additional powdered sugar 1/4 C. at a time to achieve desired consistency.  Stir in 1 C. of coconut.

Place 1 cake layer on serving platter; spread top with 1 1/2 C. of the icing.  Sprinkle with 1/4 C. of the pecans.  Repeat with the second cake layer.  Top with third cake layer, frost top and sides with remaining icing.  Press remaining 2 C. coconut over top and sides of cake.  Cake can be made up to 1 day ahead of time.  Cover and refrigerate.