Preheat the oven to 325°F. Spray 3 8-inch cake pans with non-stick baking spray and line the bottoms with parchment paper. Set aside.

In a large bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium high until light and creamy, about 3-4 minutes.

Add the C&H® Granulated Sugar and mix on medium high speed for 2 minutes, until light and fluffy.

Add the egg yolks one at a time, mixing until fully incorporated. Scrape down the sides of the bowl between each addition.

Add the vanilla and mix until combined.

With the mixer on low, add the flour mixture in three additions alternating with the coconut milk, beginning and ending with the flour. Do not over mix.

In a separate bowl, use a hand mixer to beat the egg whites and cream of tartar until firm peaks form. Do not over mix, you don’t want the egg whites to be dry.

Remove the bowl from the stand mixer and use a spatula to fold in 1/3 of the egg whites. Once incorporated, fold in the remaining egg whites being careful not to over mix the batter.

Transfer the batter to the prepared cake pans, dividing evenly.

Bake for 30-35 minutes or until tops are golden brown and the edges begin to pull away from the sides of the pan. Remove from the oven and cool in the pan for 10 minutes before transferring to a wire rack. Let cool completely before frosting.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 2-3 minutes until light and fluffy.

Add the cream cheese and mix on medium high until smooth.

 Add the vanilla and salt mixing until incorporated.

With the mixer on low speed, add the C&H® Powdered Sugar one cup at a time until all of the sugar is added. Scrape down the sides of the bowl as needed. Increase the speed to medium high and beat until the buttercream is light and fluffy, about 2 minutes. Scrape down the sides of the bowl once more, smoothing out any air bubbles.

Once the cake is cool, place one layer on a cake plate or pedestal. Add 3/4 - 1 cup of buttercream to the top and use an offset spatula to spread the frosting into an even layer. Top with a second layer of cake and repeat with the buttercream layer. Add the final cake layer, being careful to make sure that the cake is lined up straight. Top with more buttercream and use the offset spatula to push the buttercream over the top edges of the cake. Smooth the frosting onto a thin crumb coat to seal in any crumbs. Wipe down the spatula as needed to ensure you are not introducing crumbs into the frosting bowl. Add more frosting as needed until all sides of the cake have a thin crumb coat.

Transfer the whole cake to the refrigerator to chill for 15-30 minutes until the frosting is firm.

Remove the cake from the fridge and continue frosting the cake with the remaining buttercream. Use an offset spatula or cake scraper to smooth the sides and top.

Place the cake plate or stand over a large baking sheet and use your hands to carefully press the shredded coconut into the sides of the cake while the frosting is soft. Cover the top and all of the sides with the coconut.

Return the cake to the refrigerator to set until ready to serve.