Coconut Cake With Seven-Minute Frosting

Ingredients

For the Cake:

• 6 eggs
• 1 1/2 cups good-quality coconut milk (not "light")
• 7 tablespoons sweetened shredded coconut (cooking type)
• 1 cup sugar
• 1/8 tsp salt
• 1 cup butter (or melted coconut oil)
• 2 cups all-purpose flour
• 4 tablespoons yeast

For the Coconut Fluffy Frosting:

• 3 egg whites
• 1 cup sugar
• 1/2 tsp cream of tartar
• Pinch of salt
• Optional: 2 tablespoons coconut extract (or 1 tablespoon coconut rum)
• 1/3 cup sweetened shredded coconut

Instructions

1. Preheat your oven to 350°F. Grease two 9-inch cake pans.
2. Stir the shredded coconut into the coconut milk and set aside to soak.
3. Separate the egg whites from the yolks. Place the egg whites in a medium mixing bowl and the yolks in a large mixing bowl.
4. Using an electric mixer, beat the egg whites until stiff peaks form, similar to whipped cream. Set aside.
5. In the large mixing bowl, add the sugar, salt, and melted butter or coconut oil to the yolks. Beat until smooth, about 1 minute.
6. Mix the baking powder into the flour, then add this to the yolk mixture. Also, add the coconut milk mixture with the shredded coconut. Beat for 1-2 minutes or until well combined.
7. Gently fold the beaten egg whites into the batter. Alternatively, you can use your electric mixer on low speed for about 20 seconds, just enough to combine.
8. Pour the batter into the prepared pans and bake for 30-40 minutes. Allow the cakes to cool before frosting.

Enjoy!