Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
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|Serving Size: 1 Serving (255g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 118 (25%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 530mg||163 %|
|Sodium 4895.5mg||169 %|
|Potassium 262mg||7 %|
|Total Carbohydrate 69.1g||20 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 67.9g|
|Protein 21.2g||30 %|
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Calories per serving: 475
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