Preheat oven to 350*
Cake: whisk together egg whites & 1/4 c buttermilk, set aside.

In mixing bowl, beat butter, sugar, vanilla & almond extracts for 2 minutes. Scrape bowl frequently. Sift together dry ingredients, slowly add dry ingredients to creamed mixture. Beat in egg white mixture until fully blended. Add in remaining buttermilk and beat 3-4 minutes, scraping bowl,

Grease & flour three 8-inch cake pans. Divide batter into thirds. Spoon into pans and 26-28 minutes. Remove & cool completely on wire rack.

Frosting: beat butter & cream cheese for 3 minutes using whisk attachment on electric mixer. Add powdered sugar & heavy cream. Beat an additional 4-5 minutes, scraping bowl occasionally.

To assemble, place one layer top up on cake plate, frost just the top within 1/2” of cake edge. Place next layer, top down, frost as bottom layer. Place last layer, top down on 2nd layer. Frost to edge, and around sides. Use all of the frosting (Don’t eat it! Lol)

Place cake on wire rack over large cookie pan. Using handfuls of coconut, pat sides to cover, scatter coconut over top.

Note: I used vanilla and almond extract. If you have coconut flavor, use it in place of almond. Sweetened coconut works best. Can be frozen up to 3 months