What you will need:
+For cake:
°6 eggs
°1 1/2 cups coconut milk (good quality, not “light”)
°7 tablespoons sweetened shredded coconut (cooking type)
°1 cup sugar
°1/8 teaspoon salt
°1 cup butter (or melted coconut oil)
°2 cups all-purpose flour
°4 tablespoons of yeast
+To make Coconut Frosting Cream:
°3 egg whites
°1 cup sugar
°1/2 tsp. cream of tartar
°a pinch of salt
+Optional: 2 tbsp. Coconut extract (or 1 tablespoon of coconut syrup)
°1/3 cup sweetened shredded coconut
*How do I do it:
Preheat oven to 350°F, Grease 2 9-inch cake pans.
Heart of shredded coconut with coconut milk. Leave aside to soak.
Separate egg whites into yolks. Place the egg whites in a small to medium mixing bowl. Place the yolks in a large mixing bowl.
Beat egg whites with an electric mixer until stiff (like whipped cream). Put aside.
For the yolks, add sugar, salt, melted butter or coconut oil. Beat until smooth (1 minute).
Stir the baking powder in the flour, then add to the yolk mixture. Also add coconut milk with shredded coconut. Beat 1-2 minutes or until well blended.
Fold in beaten egg whites to mix, or use an electric mixer on low speed; Beat only enough to collect (20 seconds). Pour the mixture into the prepared pans and bake for 30-40 minutes. Cool before freeze.
Enjoy!