Preheat the oven to 350F.
Grease and flour three (3) 8-inch round cake pans (mine are more high sided than some)
Beat the egg whites until foamy.
Slowly beat in the sugar until the mixture forms soft peaks.
Set aside.
Mix the flour and the baking powder and set aside.
Beat the coconut oil, sugar, and coconut flavoring until light and fluffy.
Dissolve the baking soda in the water.
Add it to the buttermilk.
Add the cream of coconut and stir.
Add the flour mixture to the coconut oil mixture alternately with the buttermilk mixture, beginning and ending with the flour.
Carefully fold in the egg whites.
Spread in the 3 cake pans.
Bake for 30 minutes, or until cake tests done.
Cool in pans for 10 minutes then turn out to cool completely.
Brush tops and sides with cream of coconut.