Coconut Cream Cake

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2 sticks unsalted butter, softened, plus more for pan

3 cups all-purpose flour, plus more for pan

1 1/3 teaspoon baking powder

1/2 teaspoon baking soda

Fine sea salt

1 2/3 cups granulated sugar

1 (13.5-ounce) can sweetened cream of coconut, well stirred (recommended: Coco Lopez)

4 large eggs, separated

1 teaspoon pure vanilla extract

1 cup buttermilk

Cream Cheese Frosting, recipe follows

1 1/2 cups sweetened shredded coconut mixed with 1 1/2 cups toasted sweetened shredded coconut

2 (8-ounce) packages cream cheese, at room temperature

1 1/4 sticks unsalted butter, softened

2 1/2 cups confectioners' sugar

1/2 cup canned sweetened cream of coconut, well stirred (recommended: Coco Lopez)

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