• 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.

Frosting

• Beat the cream cheese and butter together.
• Add the flavorings and the cream of coconut
• Whip until fluffy.
• Add the confectioners' sugar slowly until you reach the consistency that you like.
• Whip until very fluffy.
• Add cream as needed for consistency.

Assembly

• Place one layer on a cake plate.
• Spread with Nutella.
• Cover with frosting.
• Sprinkle with 1/2 cup coconut
• Repeat with next layer.
• Top with final layer.
• Cover cake with frosting.
• Sprinkle with the 1 1/2 cups toasted coconut
• Chill to firm up -- take it out of the refrigerator at least 30 minutes before serving.