Coconut Cake With Seven-Minute Frosting

INGREDIENTS

For cake:

• 6 eggs
• 1 half of cups coconut milk (good quality, no longer “light”)
• 7 tablespoons sweetened shredded coconut (cooking type)
• 1 cup of sugar
• 1/8 tsp salt
• 1 cup butter (or coconut oil, melted)
• 2 cups all-purpose flour
• 4 tbsp.yeast

For the Coconut Fluffy Frosting:

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

INSTRUCTIONS

Preheat oven 350 F. Grease two 9-inch cake pans.
Stir the grated coconut into the coconut milk. Set apart to soak.
Separate egg whites TO yolks. Place the egg whites in a small to medium sized mixing bowl. Place the yolks in a massive mixing bowl.
Beat the egg whites with an electric powered mixer till stiff (like whipped cream). Put aside.
For the yolks, add sugar, salt and melted butter or coconut oil. Beat till easy (1 minute).
Stir the baking powder into the flour, then add this to the yolk mixture. Also, add the coconut milk with the grated coconut. Beat 1-2 minutes or till properly combined.
Fold overwhelmed egg whites to batter, OR usng your electric powered mixer on low speed; beat solely sufficient to mix (20 seconds). Pour the batter to the organized pans and baking for 30-40 min. Cool earlier than frosting.

Enjoy.

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