Coconut Cake from Debbie Field's Great American Desserts

I turned 63 on the 11th of February. If I wanted a birthday cake, I have to make it myself but I want to make it so that Denny can eat as he ends up eating way more of it than I ever do so I make it from scratch. He happens to love Coconut Cake, well he also loves chocolate cake and carrot cake and cheese cake ................................... you get the picture. I found this recipe and thought I would give it a try.

1 C. butter, softened
2 C. sugar
1 Tbsp. vanilla extract
4 lrg. eggs, separated
2 C. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
pinch of salt
1 C. buttermilk, at room temp.
1 C. shredded coconut
1/4 tsp. cream of tartar

Preheat the oven to 350F. Butter 3 layer cake pans, I used 8" rounds and instead of flouring, I lined the bottom of the pans with parchment paper.

Cream together the butter and the sugar in a large bowl, until fluffy, about 4-5 minutes using an electric mixer on medium. Add the vanilla and beat until smooth. Add the egg yokes, 1 at a time, beating for 20 seconds after each addition. Scrape down the bowl.
In a bowl whisk together or sift together if you prefer the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture in thirds, alternating with the buttermilk. Beat for 45 seconds after each addition and beginning and ending with the dry ingredients. Scrape down the bowl. Add the coconut and beat on low speed.
In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. Fold the egg whites into the batter until no white streaks remain.
Divide the batter evenly between the three cake pans and smooth the top of each.
Bake in the middle of the oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool in the pans on a wire rack for 10 minutes before turning them out of the pans onto the wire rack to completely cool.

Here is where is divert from her directions. If you are kind of feeling like you want a island theme, try draining very well a can of crushed pineapple that comes in it's own juice not syrup. Mix up a package of vanilla instant pudding and pie filling only make it with 1 and 1/2 cups of milk and then foal in the pineapple. This gets used as the filling for the cake when you assemble it. Pinacolata Cake

Frosting is as follows:
8 oz pkg cream cheese, softened
4 Tbsp. butter, softened
1 pound powdered sugar
Mix well and this makes your frosting.
Debbie also calls for toasting 1 cup of coconut and sprinkling this all over the frosting.
This cake is rich and extremely tasty.