Coconut Cake With Fluffy Coconut Icing

This coconut cake is made with coconut milk and shredded coconut for the ultimate coconutty taste. In Thailand, all the top hotels make their coconut cake with freshly-squeezed coconut milk from the local market. Here, we've replicated this idea using coconut milk and shredded coconut. A delicious, moist, and light cake perfect for any occasion.

Ingredients

For the Cake:

1 1/2 cups full fat coconut milk

7 tablespoons sweetened shredded coconut

6 large eggs

1 cup granulated sugar

1/8 teaspoon kosher salt

1 cup coconut oil, melted

2 cups (240 g) all-purpose flour

4 teaspoons baking powder

For the Fluffy Coconut Icing:

3 large egg whites

1 cup granulated sugar

1/2 teaspoon cream of tartar

1 pinch kosher salt

2 teaspoon coconut extract, or 1 tablespoon coconut rum, optional

1/3 cup sweetened shredded coconut