Preheat oven to 350⁰ F. Line two 9-inch cake pans with parchment paper.
Lightly spray the paper with cooking spray. If you use the magie baking strips (see recipe notes), dampen them and wrap them around the sides of each of the pans according to the directions.This will really help to bake a nice even cake. Separate egg whites and yolks. Put whites in a mixing bowl and yolks in a small bowl.
In a medium bowl, mix flour, baking powder, baking soda, and salt to blend. Set aside.
In a large mixing bowl, cream the butter together with the sugar until light and fluffy.
Add coconut cream and continue to beat until well-integrated.
Beat in egg yolks and vanilla.
On low speed beat in dry ingredients alternately with buttermilk, starting and ending with dries.
Using clean, dry beaters, beat egg whites with a pinch of salt in the separate bowl until stiff, but not too dry. Gently fold beaten egg whites into the cake batter.
Divide the cake batter evenly between the two prepared pans.
Bake cakes until a cake tester or toothpick inserted into cakes comes out clean, anywhere from 25-35 minutes, depending on your oven. When done, remove cakes from the oven. Cool cakes on a rack for about 10 minutes. Then run a sharp knife around the edges to loosen cakes. Remove cakes from pans to racks, and cool completely.