Coconut-Rosewater Cake with Pomegranate Cream Cheese Icing.

Used a recipe from Joy of Cooking that worked quite nicely.

Whip 3/4 c. butter ( stick and 1/2)
Whip in 1 1/2 c. sugar
Whip in 3 egg yolks,
followed by 3 c cake flour, 3 teaspoon baking powder, 3 tsp rosewater, and 3/4 c coconut milk
Stir in 3/4 c. shredded coconut
In a separate bowl, whip 3 egg whites till stiff, but not dry
Fold into rest of batter, pour in to pans, and bake at 350 till done, about 25 min for a cake, 18 or so for cupcakes.

Icing
1/4 C. Cream Cheese
1/4 c. butter
1 tablespoon milk
1 tablespoon pomegranate syrup
2 c powdered sugar
mix, refrigerated, ice cooled delicacies.