Coconut Cake From Barcelona Bites

Ingredients

For cake

1 large egg

4 large egg white

1 cup (240 ml) coconut milk (this comes in cans in the Asian section of the supermarket)

1 teaspoon (5 ml) vanilla extract

1 teaspoon (5 ml) coconut extract

2 1/4 cups (250 g) sifted cake flour

1 cup (200 g) sugar

1 tablespoon (15 g) baking powder

3/4 teaspoon (4 g) salt

12 tablespoons (180 g) room temperature butter, cut into small pieces

3/4 cup unsweetened grated dried coconut

For Frosting:

4 large egg whites

1 cup (200 g) sugar

2 pinchs of salt

12 ounces (340 g) butter

1/4 cup (60 ml) coconut milk

3/4 cup (75 g) powdered sugar

3/4 cup grated dried coconut

1 teaspooon (5 ml) coconut extract

Preparation

Heat oven to 325 degrees (160 C). Butter and flour two cake round cake pans.

Beat the egg whites and the whole egg with a fork to combine. Add the coconut milk, vanilla and coconut extract and beat until combined. Set aside.

In a large bowl, combine flour, sugar and salt.

Using a beater, add the butter a few pieces at a time and continue beating until mixture looks like coarse crumbs.

With the beater still going, add about a cup of the coconut milk mixture. Blend well and then add the rest of the liquid (making sure to scrape down the sides of the bowl with a rubber spatula).

Pour the batter into the two cake pans and bake for 20-30 minutes or until toothpick comes out clean.

While cake is cooling, make the frosting.

Combine the egg whites, granulated sugar and salt in a bowl over a saucepan of simmering water. Whisk constantly until mixture is opaque and warm to the touch (about 120 F on a candy thermometer). Will take about 2 minutes.

Remove bowl from the stove and continue beating until the mixture is barely warm (about 80 degrees F). This will take about 7 minutes.

Using a mixer, beat in butter one small piece at a time.

Beat in coconut milk, coconut extract and powdered sugar.

Stir in coconut flakes.

Frost the cake!