Toasted-Coconut Layer Cake

Ingredients

• 2.3 teaspoons double-acting baking powder 
• 2.3 cups cake flour sifted (not self-rising)
• 0.3 teaspoon cream of tartar 
• 3 large egg whites 
• 2 large eggs at room temperature
• 0.3 teaspoon salt 
• 1 Dash salt 
• 1.3 cups sugar divided
• 1.5 cups sugar 
• 0.3 cup coconut dried sweetened
• 2 cups coconut dried sweetened
• 0.5 cup butter unsalted softened (1 stick)
• 13  coconut milk unsweetened canned
• 1 teaspoon vanilla extract 
• 1.5 teaspoons vanilla extract 

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven
• wire rack
• blender
• hand mixer
• toothpicks
• spatula

Directions

1. Place a rack in middle of oven; preheat to 35
2. Coat 2 (9- x 1 1/2-inch) round cake pans with cooking spray. Dust with flour; shake out excess, and set aside.
3. Place 1 cup sugar and 1/3 cup coconut in a food processor; process until coconut is finely ground.
4. Transfer to a large deep bowl.
5. Add butter and remaining 1/3 cup sugar to bowl; beat with an electric mixer at medium-high speed until light and fluffy (about 5 minutes).
6. Add eggs, one at a time, beating well after each addition.
7. Combine flour, baking powder, and salt in medium bowl. Reduce mixer speed to low.
8. Add flour mixture alternately with coconut milk, beginning and ending with flour mixture. Beat in vanilla. Evenly divide batter between the 2 prepared pans.
9. Bake cakes until a wooden toothpick inserted in centers comes out clean (about 35 minutes). Leave oven on. Cool cakes in pans on wire rack for 10 minutes. Invert cakes onto wire rack; cool completely.
10. Place coconut on a large baking sheet; toast until golden brown (about 10 minutes), stirring twice.
11. Place egg whites, sugar, cream of tartar, and salt in a large deep heatproof bowl set over about 1 1/2 inches of simmering water; beat with an electric mixer at medium-high speed until peaks form when beaters are lifted (about 7 minutes).
12. Remove bowl from saucepan; continue beating until frosting is cooled (about 3 minutes). Beat in vanilla.
13. Carefully place 1 cake layer on a plate. Using a spatula, spread a layer of frosting over top of cake; top with remaining cake.
14. Spread remaining frosting over top and sides of entire cake.
15. Sprinkle toasted coconut over entire cake.