In case you watched & wanted the Coconut Cake recipe from “Alex Versus America”, here it is: Cake: 2-1/2 sticks unsalted butter, room temperature + extra 2- 1/4 cups sugar 1 1/2 cups whole milk, room temperature 1 tablespoon + 2 teaspoons vanilla extract 4-1/2 cups cake flour 2 tablespoons baking powder 1 teaspoon kosher salt 7 large egg whites Frosting 18 ounces cream cheese, room temperature 2 teaspoons red wine vinegar 3 cups powdered sugar, sifted 1 cup sweetened coconut 3 tablespoons dark rum 2 cups shaved coconut, toasted 1. Preheat oven 350 ̊F. Grease two 9-inch cake pans with butter. 2. Batter: In bowl of an electric mixer fitted with paddle attachment, cream butter with sugar on medium speed until fluffy, 8-10 minutes. Do not rush this step. Reduce mixer speed to low & add the milk in a steady but very slow stream. 3. Finish: In a medium bowl, sift together flour, baking powder & salt. Fold in dry ingredients it into batter. Transfer the batter to a large bowl & wash/dry mixer bowl. 4. Egg whites: In bowl of electric mixer fitted with whisk, whip egg whites medium speed until soft peaks, 2-3 minutes. Then, gently fold whites into batter. Divide batter between the 2 cake pans. 5. Bake: Place cake pans side by side in center of oven & bake for until a small knife inserted in center emerges clean, 30-35 minutes. Cool cakes in pans 15 minutes. Unmold. 6. Make the frosting: In a large bowl, whisk together cream cheese, vinegar & powdered sugar. 7. Assemble: Frost 1 cake, sprinkle with sweetened coconut & drizzle with rum. Top with other cake & frost the whole thing. Coat whole outside with toasted coconut.