Coconut Whipped Cream Filling

1. In a medium bowl, beat together whipping cream and powdered sugar on medium-high until soft peaks form; set aside.
2. In a large bowl, beat together cream cheese, cream of coconut and vanilla until smooth. Fold in whipped cream, then fold in coconut.

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Seven-Minute Frosting

1. Place 1 to 2 inches of water in the bottom pan of a 2-quart double boiler*; bring water to a boil.
2. Meanwhile, in the top of the double boiler*, place sugar, water, egg whites, cream of tartar and salt. Beat with an electric hand mixer, fitted with whisk attachment, on low for 30 seconds just until combined.
3. Place top pan with egg white mixture over boiling water (water should not touch top pan.) Beat egg white mixture with electric hand mixer on high about 7 minutes until soft peaks form.
4. Carefully remove top pan from double boiler; add vanilla. Beat for 2 to 3 minutes more or until frosting holds deep swirls.

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*Note: To make frosting without a double boiler, fill a saucepan with 1 to 2 inches of water. Place a stainless-steel or heatproof glass bowl on top of the saucepan and nesting inside the saucepan without touching the water.

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Spectacular Coconut Cake

1. Place oven racks in the upper and lower third of the oven; preheat oven to 350°F. Use additional butter to butter 4 (9-inch) round baking pans. Line bottoms of pans with parchment paper. Butter the parchment; dust sides of pans with all-purpose flour; tap out any excess. Set pans aside.
2. In a large mixing bowl for a stand mixer fitted with a paddle attachment, beat 1½ cups butter and the 3 cups sugar on medium-high for 3 minutes or until light and fluffy, scraping sides of bowl occasionally.
3. In a medium bowl, whisk together cake flour, baking powder and salt. In another medium bowl, whisk together coconut milk, whole milk, cream of coconut and vanilla until smooth. With mixer on low, add flour mixture in 3 batches alternately with milk mixture to the butter mixture, beating just until combined after each addition and ending with flour mixture.
4. In a medium mixing bowl, beat egg whites with stand mixer, fitted with whisk attachment, on high until stiff peaks form (tips stand straight). Gently fold egg whites into batter just until combined.
5. Divide cake batter among prepared pans (about 2½ cups batter per pan); spread evenly. Place 2 pans on the top rack of oven and stagger 2 pans on lower rack to avoid positioning the lower pans directly under the top pans.
6. Bake for 23 to 33 minutes or until a toothpick inserted near centers comes out clean. Check each cake layer for doneness as baking times will vary depending on position in oven. Cool cakes in pans on wire racks for 10 minutes.
7. Run a narrow metal spatula or table knife around the inside edge of the cake pans to loosen sides of cakes from pans. Remove cakes from pans; remove parchment paper. Cool completely on wire racks.
8. To assemble, set aside one cake layer with the most rounded top. Place one cake layer, rounded side up, on a pedestal cake plate. Spread top with one-third of the Coconut Whipped Cream Filling. Place another layer, rounded side up, on top the first layer; spread with another one-third of the filling. Repeat placing one more cake layer, rounded side down, on top; spread with remaining filling. Top with reserved cake layer, rounded side up.
9. Frost side and top of cake with Seven-Minute Frosting. Gently press coconut onto side of cake, then apply to top of cake. Garnish with roses and petals.