FOR THE COCONUT CAKE:

– 2 ½ Cups.Of all-purpose flour.

– 2 ½ Tsp.Of baking powder.

– ½ Tsp.Of salt.

– 1 ½ Cups.Of granulated sugar.

– ½ Cup.Of unsalted butter, softened.

– 3 large eggs.

– 1 Tsp.Of vanilla extract.

– 1 Cup.Of coconut milk.

– ½ Cup.Of shredded coconut ( preferably sweetened).

FOR THE 7-MINUTE FROSTING:

– 1 ½ Cups.Of granulated sugar.

– ¼ Tsp.Of cream of tartar.

– Pinch of salt.

– ⅓ Cup.Of water.

– 2 large egg whites.

– 1 Tsp.Of vanilla extract.

FOR ASSEMBLY AND GARNISH:

– Shredded coconut (sweetened or unsweetened), for coating
– Additional shredded coconut, toasted, for decoration (optional)