Coconut Layer Cake with Cream Cheese Frosting

Heat the oven. Preheat oven to 175 c coat two 23 cm diameter cake pans with 14 cm high sides with non-stick spray sheet bottom of pans with parchment now paper rounds mix flour now and coconut in medium bowl beat buttermilk and bicarbonate of soda in small bowl using electric mixer mix sugar and butter in large bowl until start and fluffy about 2 minutes now tip in egg yolks and mix to puree tip in flour mixture in 3 additions alternately now with buttermilk mixture in 2 additions mixing just to puree after each addition using clean dry beaters mix egg whites and 1 now 4 teaspoon salt in now another large bowl until peaks form tip in 1 3 of egg now white mixture to batter turn in into batter just to puree turn in in remaining egg white now mixture in 2 additions split batter between pans cook in the oven cakes until tester now inserted into center comes now out clean about 35 minutes leave to go cold cakes in pans on racks 10 now minutes run small sharp knife around now sides of cake pans invert cakes now onto racks carefully peel off parchment leave to go cold cakes completely using electric now mixer mix sugar cream cheese butter and now vanilla in large bowl until blended set 1 cake layer flat now side up on plate even out with 240 ml frosting set second layer flat side up atop frosting even out remaining frosting over top and now sides of cake sprinkle some of now coconut over top of cake pat more now coconut on sides of cake do now ahead can be made 1 day ahead lid with cake dome and now chill let stand at room now temperature 1 hour before serving.