• To begin, preheat your oven to 350 degrees.
• In a bowl, combine the flour, baking soda, baking powder, and salt. Stir these together and set them aside for now.
• In your mixing bowl, beat the shortening and sugar together until nice and fluffy.
• Add in the vanilla and coconut flavoring. Mix those in.
• Add half of the dry mixture to the creamed mixture, mixing until just combined.
• Add half of the buttermilk, again mixing until just combined. Repeat with the other halves of the dry ingredients then the remaining buttermilk.
• Make sure to scrape the bowl with a rubber spatula to get everything mixed in together well.
• Whisk your egg whites until they are frothy, then fold them into the cake batter.
• Pour the batter into a 9x13 inch cake pan that has been greased & floured or sprayed with baking spray.
• Bake 30-35 minutes or until a wooden pick inserted in the center comes out clean.
• Place the cake on a cooling rack and allow it to cool completely.

To frost the cake:

• In your mixing bowl, beat the butter and Neufchatel cream cheese together until fluffy. Add in the powdered sugar a little at a time and mix until fully combined.
• Add in the vanilla extract, coconut flavoring, and coconut rum. Beat the frosting together until nice and creamy.
• Spread the frosting on the cooled cake.
• Sprinkle the coconut all over the top.
• Store this cake covered and in a cool place.
• Enjoy!