Coconut Roulade With Rum Buttercream

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For the cake:

Unsalted butter, for the pan

1 cup all-purpose flour, plus more for dusting

1 1/2 cups granulated sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

4 large eggs, separated, plus 2 egg whites, all at room temperature

1/2 cup vegetable oil

1/2 cup coconut milk, at room temperature

1 1/2 teaspoons coconut extract

Pinch of cream of tartar

Confectioners' sugar, for dusting

1 tablespoon white rum

For the frosting:

6 large egg whites, at room temperature

1 cup plus 2 tablespoons granulated sugar

3 sticks unsalted butter, at room temperature, cut into pieces

3 tablespoons white rum

4 cups sweetened shredded coconut