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Ingredients
    In a medium bowl, whisk the egg whites, 3 tablespoons of the cream of coconut, the vanilla, and coconut extract just until lightly combined.
    Make the Batter
    In a food processor, process the sugar and coconut until the coconut is powder fine.
    In the bowl of a stand mixer fitted with the flat beater, mix the coconut mixture, flour, baking powder, and salt on low speed for 30 seconds. Add the butter and the remaining cream of coconut. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
    Starting on medium-low speed, gradually add the egg white mixture in two parts, beating for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
    Bake the Cake
    Bake for 30 to 40 minutes, or until a wire cake tester inserted in the center comes out clean and the cake just starts to come away from the sides of the pan. It will be underbaked in the center if it is removed before it starts shrinking. The cake is so fluffy that it will not spring back readily when pressed in the center. Because it is so wondrously tender, the top will dip slightly on cooling.
    Cool and Unmold the Cake
    Let the cake cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. To prevent splitting, reinvert the cake so that the top side is up. Cool completely.
    Notes
    The cake is also very delicious with coconut milk and it will not dip in the center. To substitute, use 2/3 cup/5.3 fluid ounces/5.7 ounces/163 grams canned coconut milk (stirred well before measuring). Be sure to increase the sugar to 1 cup/7 ounces/200 grams and the baking powder to 2½ teaspoons. You can also use the same weight of bleached all-purpose flour instead of cake flour, but the volume is 1¾ cups instead of 2 cups.
    Cream of coconut contains solid coconut oil and needs to be processed in the food processor until smooth, or thoroughly whisked, to break it up into small pieces.
    I love the flavor and incredibly tender texture offered by the cream of coconut, but if you use it, you also need to use cake flour to prevent serious dipping in the center.

Coconut Whipped Cream Topping
    Makes: 3 cups/13 ounces/370 grams
Volume
Ounce
Gram
heavy cream, cold
1½ cups (12 fluid ounces)
12.3
348
coconut cream powder (optional)
¼ cup
1
32
sweetened flaked coconut
1 cup
3
85
    Make the Coconut Whipped Cream Topping
    In a mixing bowl, combine the heavy cream and coconut cream powder, if using, and refrigerate for at least 15 minutes. (Chill the mixer's beaters alongside the bowl.)
    Whip the mixture, starting on low speed, gradually raising the speed to medium-high as it thickens, only until the cream mounds softly when dropped from a spoon.
    Mound the cream on top of the cake and sprinkle evenly with the flaked coconut. Serve immediately. Be prepared to swoon.
    Highlights for Success
    If you want to top the cake with whipped cream more than 30 minutes before serving, you will need to add ½ teaspoon Cobasan (see Commercial Stabilizers ) before beating, or use Gelatin-Stabilized Whipped Cream (see Stabilized Whipped Cream ) to enable it to stand for up to several hours at room temperature without watering out (or twenty-four to thirty-six hours refrigerated) or Cornstarch-Stabilized Whipped Cream (see Stabilized Whipped Cream ), which will keep it from watering out for twenty-four hours refrigerated.
    The powdered coconut cream in the whipped cream topping adds an extra dimension so it is well worth purchasing. Powdered coconut cream is available in specialty food supply stores such as Kalustyan's (see Ingredients Sources ).
    This coconut cake is not as moist as the Southern (Manhattan) Coconut