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1
Place rack in center of 350F (180C) oven.
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2
Butter two 9 inch cake pans.
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3
Prepare cake:
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4
Cream butter and one cup sugar on medium until light and fluffy, 3 minutes.
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5
Add coconut extract and egg yolks.
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6
Sift cake flour baking powder and salt.
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7
Add one third of flour mixture to the butter mixture alternating with coconut milk
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8
In another bowl beat egg whites until frothy, add one cup of sugar and beat until soft peaks form.
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9
Fold egg whites in thirds into butter mixture.
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10
Pour evenly into pans.
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11
Bake 20 to 30 minutes, let cool in pans for 10 minutes then remove and let cool completely.
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12
Once cool, slice each cake in half.
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13
Prepare buttercream:
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14
Beat egg yolks and butter on medium until pale.
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15
Add confectioner sugar and salt.
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16
Add coconut milk and beat until creamy, refrigerate.
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17
Prepare meringue frosting:
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18
Place sugar, egg whites, 1/4 cup water and cream of tartar in bowl over simmering water.
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19
Beat on high speed until very firm, about 7 minutes.
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20
Remove from heat and add vanilla and beat until frosting is cooled and holds stiff peaks.
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21
The minute frosting is done assemble the cake.
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22
Sprinkle sweetened coconut shavings (optional) between layers along with buttercream.
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23
With a spatula or cake knife cover the top and sides with meringue frosting.
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24
Keep at room temp, best eaten that day.
