Make the Coconut Cake (30 minutes)

1. Preheat the oven to 350°F. Line three (3) 9" round cake pans with a circle of parchment paper (or butter and flour) on the bottom of the pans only, not the sides.
2. Whip the egg whites with the Cream of Tartar in a medium-size bowl using an electric mixer. Whip at medium speed until "soft peaks" form and the whites hold their shape. Set aside. 
3. In a separate large bowl, whip the butter with the sugar using an electric mixer until creamy and fluffy. Add the egg yolks, and continue to beat for two more minutes. This process introduces air which helps make the cake soft and fluffy. Add the buttermilk, apple sauce, and coconut extract, and mix at low speed until combined.
4. In a third bowl, combine the flour, baking soda, baking powder, and salt and lightly whisk to ensure all dry ingredients are well combined.  
5. Add half of the flour mixture into the wet ingredients, and fold in half the whipped egg whites gently with a rubber spatula until just mixed. Folding means lifting the batter up from the side in a circular motion and over itself back to the middle. Do not overbeat the batter, or you will have a dense cake. " folding " aims to combine the ingredients just enough without deflating the mixture. 
6. Add the second half of the flour ingredients and fold the remaining egg whites gently until just combined.
7. Divide the batter evenly onto the three prepared cake pans.
8. Bake the cakes for 12-15 minutes or until a toothpick inserted in the center comes clean. Be careful not to overbake the cakes. Let the cakes cool completely on a wire rack. 

   Make the Passion Fruit Curd (15 minutes)

1. Mix all ingredients (except butter) in a 3-quart saucepan until well combined. Cook mixture at low heat, constantly whisking until the mixture has thickened. It should coat the back of a wooden spoon and leave a visible trail when you run your finger through it. The temperature should be around 160°F / 71°C when done. Low heat is used to keep the eggs from curdling. 
2. When the mixture has thickened, remove from the heat and whisk in the butter (butter adds flavor and creaminess).
3. Pour the passion fruit curd into a strainer and press it through it with a rubber spatula until all have gone through the strainer.
4. Pour into a glass container and cover the surface of the curd with plastic wrap, gently pressing onto the surface of the curd. This prevents creating a “skin”. Refrigerate for at least 2 hours. This fruit curd recipe yields about 1 cup, just the right amount needed for this cake!

Prepare the decoration Ingredients (15 minutes)

Toast the Coconut

Spread 1-cup of shredded coconut in an even layer over a baking sheet and bake at 350°F for 8-10 minutes.  Stop to stir every three minutes.  This oven method works the best.

Make the Whipped Cream
Chill a mixing bowl (metal preferably) and the metal whisks from the electric mixer for 5 minutes in the refrigerator (or for 2 minutes in the freezer). This ensures they are cold, and the cream will whip nicely.
Add the cream, powdered sugar, and coconut extract into the bowl and whip at high speed until soft peaks form. Be careful not to over-beat the cream to avoid turning it into a butter texture.