Seven Minute Glazed Coconut Cake

Dessert
What You Need:

For the cake:
6 eggs
1/2 cup milk (good quality, not. Coconut Glaze):
3 egg whites
1 cup sugar
1/2 teaspoon cream of tartar
Pinch of salt
Optional: 2 tablespoons coconut milk (or 1 tablespoon coconut rum)
1/3 cup sweet shredded coconut

How to:

Preheat the oven to 350 F. Grease 2 9-inch pans
Use shredded coconut in coconut milk. Set aside to put aside.
Separate the egg white from the yolk. Place egg whites in a small to medium mixing bowl. Place the yolks in a large mixing bowl.
Beat the egg whites with an electric mixer until stiff (like whipped cream). Put aside.
Add sugar, salt and melted butter or coconut oil to the egg yolks. Beat until smooth (1 minute).
Use the baking powder in the flour and add it to the egg yolk mixture. Also add coconut milk and coconut. Beat for 1-2 minutes or until well combined.
multiplies the white frequency to pass OR uses an electric mixer at low speed; beat until combined (20 seconds). Pour the dough into the prepared mold and bake for 30-40 minutes. Chill before freezing.

Enjoy