Double-Coconut Cake

NOTE: This is NOT a Low Tyramine friendly recipe.

The Cake
1 tbsp. cake flour
2 1/4 c. sifted cake flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1 2/3 c. sugar
1/3 c. butter, softened
2 large eggs
1 (14oz.) can light coconut milk
1 tbsp. vanilla extract
Fluffy Coconut Frosting
2/3 c. flaked sweetened coconut, divided

Preheat oven to 350 degrees.

Coat 2 (9 inch) round cake pans with cooking spray/oil and dust with 1 tbsp. flour

Combine 2 1/4 c. flour, baking powder, and slat, stirring with a whisk. Place sugar and butter in a large bowl, beat with a mixer at medium speed medium speed until well blended (about 5 minutes). Add 1 egg at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.

Pour batter into prepared pans. Sharply tap pans once on countertop to remove air bubbles. Bake at 350 for 30 minutes (use a toothpick to test doneness). Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with 1 c. Fluffy Coconut Frosting (see below). Sprinkle with 1/3 cup coconut. Top with remaining cake layer, spread remaining frosting over top and sides of cake. Sprinkle with 1/3 coconut over top of cake. Store loosely covered in refrigerator.

Fluffy Coconut Frosting
4 large egg whites
1/2 tsp. cream of tartar
Dash of salt
1/4 c. water
1/2 tsp. vanilla extract
1/4 tsp coconut extract

Place egg whites, cream of tartar, and salt in a large bowl, beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan, bring to a boil. Cook, without stirring, until candy thermometer registers 238 degrees. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in extracts.