This coconut cake cake icing made with coconut milk and shredded coconut and then topped with delicious coconut icing. Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. Stir the shredded coconut into the coconut milk. To the yolks, add the sugar, salt, and melted butter or coconut oil. Beat to a smooth consistency, about 1 minute. Stir the baking powder into the flour, then add this to the yolk mixture. Add the coconut milk with the shredded coconut. Pour batter into prepared pans and bake 30 to 40 minutes, or until an inserted fork comes out clean.

Toast the coconut by placing it in a dry frying pan over medium-high heat. Stir continuously until most of the coconut is lightly browned. Immediately transfer coconut to a bowl to cool. Add 1-inch of water to the lower pot and bring to a gentle boil. Reduce heat to low —water should be steaming but not boiling. Set the pot with the egg mixture tightly over it.