Toasted Coconut Cake

I made this dessert in another attempt to find a dessert that hubby likes. I was pretty disappointed after he informed me last time that he didn't like cookies...I mean...how can anyone not like cookies? Anyways...I digress...I married him after all.

In the coming weeks, I will have to warn my readers (hopefully, there are a few readers) that there may be some gaps in entries. My lovely family actually took me out to eat a couple nights in a row anticipating that I will probably be cooped up in the house for a while after the birth of the baby. Also, the fact that cooking in general is pretty tiring right now makes it a welcome change to me. I honestly don't anticipate I could put together a theme night in the near future in any case. There is also the possibility of me going into labour at any time, in which case, I think it would be a reasonable excuse to have gaps in entries as well.

INGREDIENTS

2 1/3 cups unsweetened Flaked Coconut
1/3 cup Vegetable Oil
1 cup + 3 tbsp. Coconut Milk
2 large Eggs, separated
2 1/4 cups Flour
1 cup + 1/2 cup Sugar
1 tbsp. Baking Powder
1 tsp. Salt

DIRECTIONS

Preheat oven to 375°F and grease or line an 8-inch square pan with parchment paper.

Spread the coconut onto a baking sheet and toast until outside edges of pan have browned. Remove from the oven. Mix the coconut around on the baking sheet to mix in the browned coconut and set it aside to cool.

In a large bowl, whisk vegetable oil, 1 cup of coconut milk and egg yolks until evenly blended.

In a separate bowl, sift flour, 1 cup of sugar, baking powder and salt.

Add flour to coconut milk mixture and stir just until blended. Stir in 1 1/3 cups toasted coconut. Reserve the rest of the coconut for topping the cake (after it has baked).

In a third bowl, whip egg whites with remaining 1/2 cup of sugar until they hold a soft peak. Fold in whipped egg whites.

Spoon batter into prepared pan and bake for 25 to 30 minutes, until top turns light brown and springs back when touched.

While still warm, brush top of cake with remaining 3 tbsp. coconut milk and sprinkle with remaining 1 cup of toasted coconut. Let cool completely before slicing.