When it's time to make the frosting you MUST use CLEAN beaters and a CLEAN bowl. There can't be any egg yolk in the white and there must clean, clean, clean! The reason? If you use dirty beaters or a dirty bowl, or have yolk in the egg white, the egg whites simply will not get fluffy. And that will hurt my heart. SO. To prevent this, just make sure everything is clean and you'll be fine!
2 -1/4 cup whole wheat flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1 1/3 cup sugar
1/3 cup butter, softened
1 Tbsp. vanilla extract
14-oz can coconut milk
Mix together the first three ingredients in a bowl. Beat sugar and butter at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition. Stir in vanilla.
Add coconut milk alternately with flour mixture, beginning and ending with the flour mixture.
Divide into batter into your 2 greased 9" round cake pans. Bake at 350 degrees for 30 minutes, or until a toothpick inserted comes out clean.
Remove from oven and allow to cool 10 minutes before removing from the pans. Cool completely before frosting.
Fluffy Coconut Frosting:
4 egg whites
1/2 tsp. baking powder
pinch of salt
1/2 tsp. vanilla
1/4 tsp. organic coconut extract
3/4 cup organic sugar
wee bit less then 1/4 cup water
Beat eggs whites, baking powder, salt, and extracts at high speed with and electric beater until stiff peaks form. Set aside. Combine the sugar and water in a sauce pan. Bring to a boil an let it boil a good, strong boil for 1 minute. Remove from heat and pour in a thin, steady stream into the egg white mixture. Blend until fluffy. Spread across the cake. This will get stiffer over time. Enjoy!