COCONUT CHIFFON CAKE

Steps:

• Heat oven to 350 degrees; you'll need a 10-inch tube pan with removable core and bottom (not nonstick).
• For cake, beat egg whites and cream of tartar in large bowl with mixer on medium until soft peaks form when beaters are lifted.
• Gradually beat in sugar until incorporated.
• Continue to beat on high until stiff, shiny peaks form.
• In second large bowl (no need to wash beaters), beat remaining cake ingredients on medium speed until blended.
• Continue to beat on high until smooth, about 3 minutes.
• Add egg whites to top of batter and fold in with rubber spatula until combined.
• Scrape batter into ungreased pan; smooth top and tap pan on counter a few times to settle batter.
• Bake 1 hour or until pick inserted in center comes out clean.
• Invert pan onto its core on countertop and cook cake completely.
• Loosen cake around sides of pan and core with long thin-bladed knife; lift cake from pan sides by the tube.
• Cut away cake from pan bottom and invert onto rack, then immediately reinvert cake right side up on a serving plate.
• Frosting: Fold cream cheese and marshmallow creme together in a medium bowl until blended.
• Spread evenly over cake.
• Cover frosting with coconut, gently pressing to adhere.