Coconut Chiffon Cake

Cake

Preheat the oven to 350. Grease 10 inch pan and dust with flour

In a large bowl sift the flour, baking powder, salt, and 3/4 cups of the sugar

Stir in the shredded coconut

In a separate bowl whisk together the egg yolks, coconut milk, and vanilla

I’m a third bowl beat the egg whites until frothy (a few minutes)

Then fold in the remaining sugar and beat until glossy with soft peaks (a few minutes)

Make a well in the dry ingredients and mix in the coconut milk mixture until incorporated

Stir in 1/4 of the egg white mixture

Then fold in the rest of the egg white mixture

Pour the batter into the prepared pan

Bake for 45-50 minutes and then let rest for an hour

Add toasted coconut after spreading frosting if desired

Frosting

Use a handhold mixer or stand mixer with the paddle attachment and beat the butter on medium-high speed until smooth and creamy (5 minutes)

Add 2 cups of the confectioners’ sugar and beat on medium-low speed until mostly incorporated

Add the rest of the sugar one cup at a time, mixing well in between additions

Add the salt and coconut milk one tbsp at a time, beating on medium speed until fully incorporated

Increase the speed to medium-high and beat until light and fluffy