-
1
Preheat oven to 350F. Grease the bottom and sides of an 8-inch cake pan with parchment paper. Set aside.
-
2
In a large bowl, mix the flour, sugar, baking powder, baking soda and salt.
-
3
In a bowl of standing mixer with a paddle attachment, mix coconut milk, egg, oil, vanilla and vinegar on medium speed until well combined.
-
4
Reduce the speed to low and slowly add the dry ingredients. Mix until just incorporated.
-
5
Pour the batter into the prepared pan and smooth the top.
-
6
Bake 18 to 20 minutes or until a toothpick inserted into the cake comes out clean.
-
7
Remove the cake from the oven and let cool completely.
-
8
To prepare coconut mousse, sprinkle gelatin over the water in a small bowl, let stand for 5 minutes.
-
9
In a saucepan, warm coconut milk, sugar and shredded coconuts over medium-low heat until sugar is dissolved. Stir in gelatin mixture to dissolve. Remove from heat. Strain mixture through a fine-mesh sieve into a clean bowl. Let cool completely.
-
10
Whip the heavy cream until it becomes stiff. Add the cream to the cooled coconut mixture and fold with a spatula until it becomes one liquid.
-
11
To assemble, line the bottom and sides of an 8-inch springform pan with parchment paper.
-
12
Place in the coconut cake layer. Then pour the coconut mousse mixture over the cake. Juggle to lightly level the top.
-
13
Chill in the refrigerator overnight.
-
14
To prepare meringue, combine sugar and egg whites in a large heatproof bowl. Using a handheld electric mixer, beat on high speed until foamy for a minute. Set bowl over a pan of barely simmering water. Beat on high speed until the mixture is hot to touch. Remove from heat, continue beating meringue until it becomes stiff and glossy.
-
15
Remove cake from the refrigerator. Transfer cake from cake pan to a serving plate. Peel off the parchment papers.
-
16
Pipe or smear the meringue on top of the cake. Using a kitchen torch, lightly brown the meringue. Sprinkle toasted coconut on top.
