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Instructions:
- Grease and flour cake pans (2 8″ or 9″ rounds, or a 13×9″ pan).
- Place parchment in the bottom of the rounds, if using. Heat oven to 350°F.
- In a medium bowl, sift together flour, baking powder and salt.In another bowl, beat together oil and 1 1/2 cups of the sugar until light and fluffy.
- Beat in vanilla and coconut extracts.
- Add flour and milk, alternating between the two in small additions.
- Beat until blended.
- In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat egg whites until stiff peaks form.
- Add remaining 2 tbsp sugar and beat until incorporated.
- Gently stir egg whites into batter.
- Pour batter into prepared pans.
- Bake 35-50 minutes, or until toothpick inserted into the center comes out clean.
- Cool 10 minutes before removing cakes from pans (if using rounds) to cool completely.
- To make the frosting, prepare a double broiler by filling a small saucepan with about 2 inches of water and bringing to a gentle simmer.
- In a heatproof bowl, mix sugar, water, egg whites, and cream of tartar on low speed for about 30 seconds to combine.
- Place bowl on top of saucepan. The water in the saucepan should not touch the bowl.
- Beat mixture on high speed for 7 minutes, or until it is stiff and shiny.
- Remove from heat, add vanilla, and beat until vanilla is incorporated.
- To make the frosting in a stand mixer instead of a double broiler, heat sugar and water in a small saucepan on the stove.
- Bring to a boil, then turn heat down and simmer for 3 minutes.
- Meanwhile, beat egg whites and cream of tartar to combine.
- Slowly pour sugar mixture into egg whites while the mixer is running on high.
- Beat until stiff peaks form and mixture is shiny.
- Mix in vanilla until completely incorporated.
- Frost completely cooled as soon as frosting is done, as it will firm up upon standing.
- Gently press coconut into the frosting to coat the cake.
Notes:
- Use non-dairy milk, such as almond milk, for dairy-free option.
