Coconut Cake: A towering triple-layer beauty, filled & iced with a fluffy, marshmallow-y frosting, & topped with mounds of sweet shredded coconut.
Place the flour, sugar, baking powder, and salt in a large mixing bowl, and whisk to combine.
Place the coconut milk, oil, egg whites, and coconut extract in another bowl, and whisk to combine.
Add the coconut milk mixture to the flour mixture, and whisk together until smooth.
Divide the batter equally between the 3 prepared pans, and bake the cakes until a toothpick inserted in the thickest part comes out clean (about 35 to 45 minutes).
Cool completely, then fill and frost the cake with marshmallow frosting and coat it with shredded coconut.
*Full-fat (not lite) unsweetened coconut milk is best.
**Can also be baked as two 8-inch or 9-inch diameter layers, 24 cupcakes, or one 9x13" sheet cake. Adjust bake time as needed.