Place egg whites in a large bowl; let stand at room temperature for 30 minutes. 

Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.

Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.

Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.

Transfer to two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

Frost with Miracle Frosting. Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator. Yield: 16 servings.

For lemon curd variation: Cut cakes in half lengthwise. Place one cake layer on a serving plate; spread thinly with lemon curd. Place second layer on top and spread with frosting. Place third layer on top and cover the whole cake with frosting and sprinkle with 1/3 cup coconut. (Made 3 recipes of cake resulting in 12 total layers. This makes four 3-layer cakes.)