Ingredients
6 egg whites
3/4 cup butter, softened
1-1/3 cups sugar
1 cup coconut milk
1/2 cup 2% milk
2 tsp vanilla extract
2-1/2 tsp baking powder
1 tsp salt
SYRUP
1 can (14oz) coconut milk
1 can (140z) sweetened condensed milk
TOPPING
1-1/2 cups heavy whipping cream
3 tbsp confectioners’ sugar
1/4 tsp vanilla extract
flaked coconut
Preparation
place egg whites in a large bowl, let stand at room temperature for 30 mins Meanwhile, in another large bowl, cream butter and sugar until light and fluff. Combine the coconut milk, milk and vanilla. Combine the flour, baking powder and salt, add to creamed mixture alternately with milk mixture With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into batter. Spread into a greased 13in x 9in baking pan. Bake at 350 degrees for 40-45 mins or until cake springs back when lightly touched. Place pan on wire rack. Poke holes in cake with a skewer, about 1/2 in. apart. Combine syrup ingredients, slowly pour over cake, allowing mix to absorb into cake. Let stand for 30 mins. Cover and refrigerate for 2 hrs In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Spread over cake; sprinkle w/coconut
