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Ingredients
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Coconut Cake
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3/4 cup
all purpose flour
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2 tablespoons
all purpose flour
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1/2 cup
granulated sugar
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1/2 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
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1/2 cup
coconut milk
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1
large egg, room temp
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1/4 cup
canola oil
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1/2 tablespoon
vanilla extract
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1/2 tablespoon
white wine vinegar
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Coconut Mousse
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2 1/2 teaspoons
unflavoured gelatin
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1/4 cup
water
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2 cups
coconut milk
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1/3 cup
granulated sugar
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1/4 cup
unsweetened shredded coconuts
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2 cups
heavy cream
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Meringue Topping
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1/4 cup
granulated sugar
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2
large egg whites
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1 tablespoon
water
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2 tablespoons
toasted shredded coconuts
Directions
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Preheat oven to 350F. Grease the bottom and sides of an 8-inch cake pan with parchment paper. Set aside.
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In a large bowl, mix the flour, sugar, baking powder, baking soda and salt.
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In a bowl of standing mixer with a paddle attachment, mix coconut milk, egg, oil, vanilla and vinegar on medium speed until well combined.
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Reduce the speed to low and slowly add the dry ingredients. Mix until just incorporated.
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Pour the batter into the prepared pan and smooth the top.
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Bake 18 to 20 minutes or until a toothpick inserted into the cake comes out clean.
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Remove the cake from the oven and let cool completely.
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To prepare coconut mousse, sprinkle gelatin over the water in a small bowl, let stand for 5 minutes.
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In a saucepan, warm coconut milk, sugar and shredded coconuts over medium-low heat until sugar is dissolved. Stir in gelatin mixture to dissolve. Remove from heat. Strain mixture through a fine-mesh sieve into a clean bowl. Let cool completely.
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Whip the heavy cream until it becomes stiff. Add the cream to the cooled coconut mixture and fold with a spatula until it becomes one liquid.
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To assemble, line the bottom and sides of an 8-inch springform pan with parchment paper.
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Place in the coconut cake layer. Then pour the coconut mousse mixture over the cake. Juggle to lightly level the top.
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Chill in the refrigerator overnight.
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To prepare meringue, combine sugar and egg whites in a large heatproof bowl. Using a handheld electric mixer, beat on high speed until foamy for a minute. Set bowl over a pan of barely simmering water. Beat on high speed until the mixture is hot to touch. Remove from heat, continue beating meringue until it becomes stiff and glossy.
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Remove cake from the refrigerator. Transfer cake from cake pan to a serving plate. Peel off the parchment papers.
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Pipe or smear the meringue on top of the cake. Using a kitchen torch, lightly brown the meringue. Sprinkle toasted coconut on top.
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