Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Beat together the softened butter and granulated sugar until light and fluffy. Add the egg whites and vanilla extract, mixing until well combined.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk, mixing until just combined.

Divide the batter evenly between the prepared pans and bake for about 25-30 minutes or until a toothpick comes out clean. Let them cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.

Beat the softened butter until creamy. Gradually add in the powdered sugar, coconut cream, and vanilla extract until smooth and fluffy.

Once the cake layers are completely cool, place one layer on a plate. Spread a generous amount of coconut buttercream on top, then place the second layer on top and frost the top and sides with remaining buttercream.

Sprinkle some toasted shredded coconut on top for garnish.