All ingredients should be at room temperature.

• 1 cup butter
• 2 cups sugar
• 3 cups all-purpose flour
• 4 tsp baking powder
• ½ tsp salt
• ¼ cup whole milk
• ½ cup unsweetened coconut milk
• ¼ cup Coco Lopez or other coconut cream
• 1 tsp vanilla
• 8 large egg whites

Preheat oven to 350°.  Butter two 10″ or three 8″ pans.  Line with parchment, and butter parchment.  Flour pans and set aside.

Cream the butter and sugar until light and fluffy, about 3 minutes.  Scrape down the sides of the bowl.  Mix  together the flour, baking powder and salt.  Stir together the milk, coconut milk, vanilla, and coconut cream.  Add the dry and wet ingredients to the butter mixture in three increments, starting and ending with the dry.

Whip the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the batter until evenly blended. Divide the cake batter evenly among the two or three prepared cake pans.

Bake for about 30-35 minutes for 8″ cakes or 40-45 minutes for 10″ cakes – or until toothpick comes out clean.

Cool in pans about 15 minutes, remove from pans and set on racks until completely cool.

For Whipped Cream Icing:

Whip 1 1/2 cups whipping cream with 1/4 cup Coco Lopez.  Place about 1/3 whipped cream on first layer.  Top with second layer and spread remaining 2/3 cream on top.  Generously top with shredded coconut.