Coconut Cake

Preheat the oven to 180ºC. Grease two 20cm-22cm cake tins. Stir the dessicated coconut into the coconut milk. Set aside to let it soak. Separate egg whites from yolks. Place the egg whites in a medium mixing bowl. Pour yolks in a large mixing bowl.

Beat egg whites with an electric mixer until stiff (like whipped cream). Set aside. To the yolks, add the sugar, salt, and oils. Beat to a smooth consistency, about 1 minute.

Stir the baking powder into the flours, then add this to the yolk mixture. Also add the coconut milk mixture. Beat 1–2 minutes, or until well combined.

Fold the beaten egg whites into the mix, or use your electric mixer on low speed, just enough to combine (20 seconds). Pour mixture into prepared tins and bake for 30–40 minutes, or until an inserted skewer comes out clean. Cool before icing.

To make the coconut meringue icing: Toast the coconut chips by placing them in a dry frying pan over medium-high heat, stirring continuously, until lightly browned. Immediately transfer to a bowl to cool.

Have two pots ready that can serve as a double-boiler (or use a stainless-steel bowl set over a pot). In the top pot, combine egg whites, sugar, cream of tartar, and salt. Stir well and set aside.

Add 3cm water to the lower pot and bring to a gentle boil. Reduce heat to low (water should be steaming but not boiling). Now set the pot with the egg mixture tightly over it. Using an electric mixer, beat the mixture starting at low speed. Gradually increase speed over 5 minutes, ending at high speed. Add the vanilla extract when you switch to high speed. Beat until icing is stiff and easily holds its shape. Remove from heat.

To put the cake together: place the first layer on your serving plate and cover the top with a generous amount of icing. Now add the second layer and again cover the top with icing. Finish by icing the sides of the cake. Sprinkle toasted coconut all around the top edges. Voila!