PREPARATION:
1. Make the Coconut Cake by:
Step 1
First you’ll need to set the oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter and flour two round 9-inch cake tins. Whisk together the flour, baking powder, and salt in a medium basin. Put away.
Step 2
Cream together the granulated sugar and softened butter in a large mixing basin until light and frothy. After each egg is added, pulse the mixture thoroughly. Incorporate the vanilla extract.
Step 3
Alternate adding the dry flour mixture and coconut milk to the liquid ingredients in increments. Start and finish with powdered ingredients. Just until incorporated, combine. Fold in the coconut flakes.
Step 4
Evenly distribute the mixture among the prepared cake molds and level the surfaces. About 25 to 30 minutes in a preheated oven, or until a toothpick inserted into the center of the cakes comes out clean.
Step 5
Remove the cakes from the oven and allow them to cool for 10 minutes in the containers before transferring them to cooling racks.
2. Prepare the 7-Minute Frosting:
Step 1
Whisk together the granulated sugar, cream of tartar, salt, water, and egg whites in a heat-safe basin.
Step 2
Place the basin over a saucepan of simmering water (double boiler) and whisk constantly for 7-8 minutes, or until the frosting is lustrous, viscous, and capable of holding firm peaks. Remove the basin from the heat and add the vanilla extract, stirring to combine.
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