For the Coconut Fluffy Frosting:

• 3 egg whites
• 1 cup of sugar
• 1/2 teaspoon of cream of tartar
• A pinch of salt
• Optional: 2 tablespoons of coconut extract (or 1 tablespoon of coconut rum)
• 1/3 cup of sweetened shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans.
2. Stir the sweetened shredded coconut into the coconut milk and set it aside to soak.
3. Begin by separating the egg whites from the yolks. Place the egg whites in a small to medium-sized mixing bowl and the yolks in a large mixing bowl.
4. Using an electric mixer, beat the egg whites until they form stiff peaks, resembling whipped cream. Set the beaten egg whites aside.
5. In the bowl with the egg yolks, add sugar, salt, and melted butter or coconut oil. Beat this mixture until it becomes smooth, which should take about 1 minute.
6. In another bowl, stir the baking powder into the flour. Add this mixture to the yolk mixture along with the coconut milk and grated coconut. Beat for 1-2 minutes or until the batter is well combined.
7. Carefully fold the beaten egg whites into the cake batter, or you can use your electric mixer on low speed to beat just enough to combine the ingredients (about 20 seconds).
8. Pour the batter into the prepared cake pans and bake for 30-40 minutes. Allow the cakes to cool before applying the frosting.

For the Coconut Fluffy Frosting:

1. In a separate clean bowl, combine the egg whites, sugar, cream of tartar, and a pinch of salt. Optionally, add the coconut extract (or coconut rum) for an enhanced coconut flavor.
2. Using an electric mixer, beat the frosting mixture until it forms stiff peaks and has a fluffy consistency.
3. Frost the cooled cakes with this coconut-flavored frosting, and you can optionally sprinkle sweetened shredded coconut on top for decoration.
4. Enjoy your delicious Coconut Cake with Fluffy Coconut Frosting!

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