Beat 6 egg whites at high speed until stiff peaks form; set aside.

2 1/4 c. cake flour (Swans)
1 tsp. baking soda
2 c. sugar
1/2 c. softened butter
1/2 c. oil
5 slightly beaten egg yolks
1 c. buttermilk
1 tsp. coconut extract
1/2 tsp. vanilla
2/3 c. coconut

Beat above ingredients for 3 minutes at high speed. Fold in egg whites. Pour into 3 greased and floured 8 inch layer pans. Bake at 325 degrees for 40 minutes. Cool 10 minutes, then remove from pans and cool completely.

COCONUT CREAM CHEESE FROSTING:

3 1/2 c. powdered sugar
1/2 c. softened butter
1 tsp. coconut extract
1 (8 oz.) pkg. soft cream cheese

Beat above ingredients until smooth. Spread on cooled cake. Frost sides and top of cake layers, then add coconut to top and sides. Store in refrigerator.