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1
Make the cake Preheat the oven to 350.
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2
Lightly grease a 10-inch Bundt pan and dust with flour.
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3
In a large bowl, sift the 1 3/4 cups of cake flour with the baking powder, salt and 3/4 cup of the sugar.
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4
Stir in the shredded coconut.
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5
In another large bowl, whisk the egg yolks with the coconut milk, oil and vanilla.
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6
Make the cake In the bowl of a stand mixer fitted with the whisk, beat the egg whites until frothy, 1 to 2 minutes.
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7
With the mixer on, gradually add the remaining 1/2 cup of sugar and beat until the whites are glossy and soft peaks form, 1 to 2 minutes.
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8
Make the cake Make a well in the center of the dry ingredients.
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9
Mix in the coconut milk mixture until incorporated.
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10
Stir one-fourth of the beaten egg whites into the batter, then carefully fold in the remaining beaten whites until no streaks remain.
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11
Scrape the batter into the prepared pan.
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12
Make the cake Bake the cake for 45 to 50 minutes, until golden and the edges start to pull away from the pan.
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13
Transfer to a rack and let cool for 1 hour.
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14
Run a paring knife around the side of the cake to loosen it, then invert the cake onto a plate.
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15
Make the frosting In a medium bowl, whisk the confectioners' sugar with the coconut milk until smooth.
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16
Spoon the frosting over the cooled cake, allowing it to drip down the side.
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17
Garnish with toasted shredded coconut.
