4-Layer Coconut Cake with Peach - Mango Filling

4 1/4 cups all-purpose flour
2 1/4 cups sugar
1 tablespoon plus 1 1/2 teaspoons baking powder
2 teaspoons kosher salt
2 sticks unsalted butter, softened
1 1/4 cups unsweetened coconut milk
3/4 cup water
2 teaspoons pure vanilla extract
6 egg whites
1 - 18 ounce peach and mango preserves

Coconut Cake Topping
2 cups sweetened dried coconut flakes
2 cups heavy cream
2 1/2 tablespoons sugar

Preheat your oven. Line the bottom of two 8-inch spring form cake pans or 2 round cake pans with parchment paper and sprayed with cooking spray.

In a bowl of a stand mixer fitted with the paddle, mix the flour, sugar, baking powder and salt on low speed. Mix in the butter, coconut milk, water and vanilla until combined. Beat cake batter at high speed 2 minutes. Scraping down the bowl two times.

In a medium mixing bowl, using your electric mixer, beat the egg whites for about 2 minutes or until soft peaks form. Fold half of the egg whites into the batter until incorporated, then fold in the remaining egg whites. Divide the batter among the 2 cake pans. Bake cakes for the allotted time or until a toothpick inserted in the centers of the cakes comes out clean. Cool the coconut cakes in the pans on a wire rack for 8 minutes, then invert them and let cool completely for 2 hours.

Using a long serrated knife, cut each cake in half horizontally to create 4 layers. Set one layer on a cake plate. Spread 1/3 of the peach and mango preserves filling. Repeat with the remaining cake layers and filling, ending with a layer of coconut cake.

Meanwhile, make the coconut topping: Spread the coconut on a large baking sheet. Bake at 350°F or 180°C for 2 to 3 minutes stirring once until lightly toasted. Be care the coconut will burn very easy! Let the coconut cool. In a large bowl, using an electric mixer, beat the cream with the sugar until medium-firm peaks form.

Frost the top and side of the cake with the whipped cream and coat with the toasted coconut. Refrigerate 1 hour before serving.