FOR THE CAKE:

• In a small bowl, whisk together the egg whites and 1/4 cup of the buttermilk until just combined. Place aside.
• Beat butter, sugar, vanilla, and almond extracts in a mixing bowl for 2 minutes on medium speed, scraping down the sides as needed. Mix in the dry ingredients until well combined. Mix in the egg white mixture until completely combined. Beat in the remaining milk for 3-4 minutes, scraping down the sides of the bowl as needed. Mix in the coconut.
• Using a baking spray, coat two 9-inch cake pans. Pour batter into prepared pans and bake for 26-28 minutes at 350°F. Remove from the oven and cool completely on a wire rack.

TO MAKE THE FROSTING:

• 3 minutes, using an electric mixer with the whisk attachment beat butter and cream cheese. Combine the powdered sugar and heavy cream. 4-5 minutes more, scraping down the sides of the bowl as needed.
• Place one layer of cake on a cake stand to assemble. Spread a generous layer of frosting on top and smooth with an offset spatula. Place the second layer of cake on top. Cover the entire cake in the frosting. Place the cake stand on a baking sheet to add the coconut to the top and sides of the cake (to help catch excess coconut). Fill your hand with coconut and gently press it into the sides of the cake. Repeat until the desired amount of coconut has been applied. ENJOY!