Coconut Cream Layer Cake

Recipe from Penzey's catalog, I haven't actually made this yet, but plan to soon. Sorry, can't say it is tried and true.

Coconut Cream Layer Cake

Prep time 30 minutes Baking time 25 minutes Serves 20-22

Cake:
1 cup (2 sticks butter), room temperature
1 3/4 cup sugar
1 cup sweetened cream of coconut (usually in the ethnic, baking, or cocktail making sections)
5 large eggs, separated
1 t. vanilla
2 1/4 cup cake flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 cup buttermilk
1 cup flaked sweetened coconut
1 cup chopped pecans

Frosting:
2 8 oz. pkgs. cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 cups powdered sugar
1/2 cup sweetened cream of coconut
1 t. vanilla
1/2-1 1/2 cups sweetened flaked coconut (1/2 cup for the top, 1 cup for the sides)

Pre-heat oven to 350*. Grease and flour 3 9" round cake pans; set aside. In a large mixing bowl, cream together the butter, sugar and cream of coconut on high speed until fluffy. Add the egg yolks and vanilla and beat well. In a medium bowl, combine the flour, baking powder, baking soda, and salt. With mixer at low speed, gradually add the flour mixture alternately with the buttermilk, scraping the side of the bowl down often with a flexible spatula. Fold in the coconut and pecans. In a large bowl, beat the egg whites on highest speed until stiff (several minutes). Fold the egg whites gently into the batter, using an over and under movement with your flexible spatula. Divide the batter evenly among the cake pans. Bake at 350* for 25 minutes or until toothpick inserted in center comes out clean. Let cool about 5 minutes, run a thin knife around the edge, then gently turn out onto a cooling rack. Cool completely before frosting.

For the frosting: In a medium bowl, beat the cream cheese and butter until fluffy. Add the powdered sugar, cream of coconut and vanilla and beat until well-blended. Spread between the layers and on top and side of the cake. Sprinkle the top, sides or both with coconut.

Note: If you can't find sweetened coconut cream, get 2 cans regular coconut milk and use the solidified part on top, mixed with 2 T. sugar. Between the 2 cans you should have roughly the 1 1/2 cups needed for the cake and frosting.