Marshmallow creme and powdered egg whites make a snowy white frosting for this spectacular three-layer cake.
1. Heat oven to 350 degrees F. Grease three 9-inch round cake pans. Dust with flour.Cake:
2. In bowl, beat butter until creamy. Gradually beat in sugar and vanilla; beat until light and fluffy, 3 minutes. Add eggs, one at a time. Beat well after each.
3. In a small bowl, mix flour and baking powder. On low speed, beat flour mixture into butter mixture, alternating with milk in 3 additions, beginning and ending with flour, and beating well after each addition. Divide batter among prepared cake pans.
4. Bake cakes in 350 degree F oven for 25 minutes or until toothpick inserted in centers comes out clean. Let cakes cool in pans on wire racks.No-Cook Frosting:
5. In medium-size bowl, mix powdered whites and 1/4 cup warm water; let stand 5 minutes to soften; lightly whisk to dissolve. Add cream of tartar. Beat on medium-high speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, until blended. Beat in salt. Reduce speed to medium; beat in one third of marshmallow creme, then 1 tablespoon warm water. Beat in remaining marshmallow creme, then remaining warm water. Beat in coconut extract; continue beating until frosting is good spreading consistency, adding 1 to 2 tablespoons more water if needed.
6. Turn cakes out of pans. Place one layer on serving plate (slide thin strips of parchment or waxed paper underneath layer to keep plate clean). Spread 3/4 cup frosting over top of cake layer; sprinkle with 2 tablespoons coconut. Stack second layer on top; frost top, sprinkle with coconut. Place third layer on top. Frost sides of cake and top. Sprinkle remaining coconut over sides and top. Remove paper strips. Refrigerate at least 1 hour to firm up frosting slightly.