Mix until it becomes fluffy and can hold stiff peaks (about 2-3 minutes). Set aside.
In a large bowl, cream the cream cheese until smooth.
16 oz cream cheese (2 blocks, room temperature)
Mix in powdered sugar gradually until combined.
3 cups Powdered sugar, sifted well
Add the whipped cream to the cream cheese mixture by hand or with a mixer on low speed. (Be careful not to overmix, or the whipped cream will deflate)
Cover and chill until ready to use.
Let's make the cake!
Preheat oven to 350 F. Lightly grease the inside of 3 (9-inch) round cake pans with shortening and lightly dust with flour. Set aside.
In a medium mixing bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
2½ cups All-purpose flour (spoon into the cup and level the top), 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon sea salt
In a large bowl, cream together butter, oil, and sugar.
½ cup unsalted butter, room temperature, ½ cup vegetable oil, 2 cups granulated sugar
Mix in egg whites one at a time.
4 egg whites
Mix in vanilla extract, coconut extract, almond extract, and sour cream.
2 teaspoons pure vanilla extract, 2½ teaspoons pure coconut extract, ¼ teaspoon almond extract, 1 cup sour cream
Mix dry ingredients with wet ingredients, alternating with the milk until all ingredients are combined.
1 cup whole milk
Pour batter evenly into prepared pans (roughly 2 cups per pan)
Bake on the middle rack for 25 minutes. (may need a bit more or less time)
Let cakes cool in the pan for about 10 minutes. Carefully remove the cakes from the pan (I like to run a knife lightly along the edges)and place them on a cooling rack to cool completely.
Once the cakes are completely cooled, frost and stack the layers.
Cover the top and sides with coconut.
24 oz frozen, grated coconut (thawed and pressed dry)
Store in an airtight cake container in the fridge.