For the Cake:

6 Eggs

1 1/2 Cups Good-quality Coconut Milk (not lite)

7 Tbsp. Sweetened Shredded

Coconut (baking type)

1 Cup White Granulated Sugar

1/8 tsp. Salt

1 Cup Butter or Coconut Oil (melted)

2 Cups All-purpose Flour

4 tsp. Baking Powder

For the Fluffy Coconut Icing:

3 Egg Whites

1 Cup White Granulated Sugar

1/2 tsp. Cream of Tartar

Pinch Salt

Optional: 2 tsp. Coconut Extract or 1 Tbsp.

Coconut Rum

1/3 Cup Sweetened Shredded Coconut