Coconut Coconut Milk Cake - cooking recipe

Ingredients
    2 cups white sugar
    1 cup butter, softened
    4 eggs, separated
    1 cup unsweetened shredded coconut
    2 cups all-purpose flour
    2 tablespoons baking powder
    1 teaspoon salt
    1 (14 ounce) can coconut milk
Preparation
    Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
    Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
    Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
    Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
    Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

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