Recipe(tried): Coconut Cake with Coconut Cream Filling - from scratch

This cake recipe came from my sister-in-law. It does take a few hours to prepare but it is SO worth it!!

COCONUT CAKE - FROM SCRATCH

1 cup salted butter, softened
2 cups sugar
1/4 cup whole milk
1/2 cup unsweetened coconut milk
1/3 cup coconut cream (such as Coco Lopez)
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
8 egg whites, at room temperature
Coconut Cream Filling (recipe follows)
Frosting (recipe follows)
3 to 4 cups unsweetened flaked coconut (for decorating)

Preheat oven to 350 degrees F. Butter three (9-inch) round cake pans and line with parchment paper. Butter the paper and dust with flour: knock out excess.

Combine butter and sugar and beat with a mixer at medium-high speed until light and fluffy; set aside.

Stir together milk, coconut milk and coconut cream; set aside.

Stir together flour, baking powder and salt. Add flour mixture and milk mixture to butter mixture, beginning and ending with flour mixture and beating on low speed after each addition. Stir in vanilla; set aside.

Beat egg whites at high speed until stiff peaks form. Fold egg whites into batter. Divide batter among cake pans.

Bake 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes. Invert onto wire racks to cool.

TO ASSEMBLE:
Place one cake layer on a serving plate. Spread top with half the filling. Repeat with second layer and remaining filling. Stack third layer on top and spread FROSTING on top and sides. Sprinkle coconut on top and sides.

TO STORE:
Cover cake loosely with plastic wrap and store one day at room temperature or three days in refrigerator. Bring to room temperature before serving.

COCONUT CREAM FILLING

1 cup cold heavy whipping cream
2 tablespoons coconut cream
1/2 cup grated fresh coconut (optional)

Beat heavy cream on high speed until soft peaks form. Beat in coconut cream and fresh coconut, if using.

FROSTING

2 large egg whites
1 1/2 cups sugar
1/3 cup cold water
1/4 teaspoon cream of tarter
1/4 teaspoon salt
1/2 cup mini-marshmallows
1 teaspoon vanilla extract

Whisk egg whites, sugar, water, cream of tarter and salt in a large stainless steel bowl until thoroughly combined. Place bowl over a saucepan filled with 2-inches of barely simmering water. Using a hand held mixer, beat 4 minutes. Add half the marshmallows while continuing to beat until marshmallows melt. Repeat with remaining marshmallows. Continue beating 2 to 3 minutes until peaks form. Remove from heat. Stir in vanilla, beat until frosting is thick enough to peak.

Makes 1 (9-inch, 3-layer) cake, 12 servings