Step 1

Grease 2 cake pans dust with flour

Step 2

In a large bowl, beat egg whites and whole egg with a fork. Add coconut milk, vanilla and coconut extract and stir until well combined.

Step 3

Combine sugar, flour, baking powder and salt.

Step 4

Add butter to dry ingredients one small piece at a time and beat until resembles coarse meal with pea-sized bits.

Step 5

Using a mixer, add one cup of the coconut milk mixture and beat until light and fluffy. Beat in the remaining coconut milk mixture.

Step 6

Add the dessicated coconut to the batter and combine well.

Step 7

Pour batter into cake pans and bake at 325 degrees (160 C) until golden brown. Cool, remove from pans and frost with coconut buttercream icing.

Step 8

FOR BUTTERCREAM: -Combine egg whites, granulated sugar and salt in a bowl and set the bowl over a saucepan containing 1 1/2 inches of simmering water.

Step 9

Whisk constantly until mixture is opaque and registers about 120 degrees on a candy thermometer (about 2 minutes).

Step 10

Remove bowl from heat and using a mixer, beat on high speed until the mixture is barely warm (about 80 degrees). This should take about 7 minutes.

Step 11

Reduce speed to medium and add butter one piece at a time.

Step 12

Beat in coconut extract and coconut milk.

Step 13

Beat in powdered sugar and dessicated coconut.