Double Coconut Cake

1 T Flour (to coat pans)
2 1/4 C Flour
2 1/4 t Baking powder
2 Large Eggs
1 (14 oz) can light coconut milk
1/2 t Salt
1 2/3 C Sugar
1/3 C Butter, softened
1 T Vanilla Extract

FROSTING:
4 Large Egg Whites
1/2 t Cream of tarter
Dash Salt
1 C Sugar
1/4 C Water
1/4 t Coconut extract

Directions:
Preheat oven to 350 F. Grease/flour pans. Combine flour, baking powder, salt; Stir with a whisk. Place sugar and butter in a large bowl; beat until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla. Pour batter into pans, tap sharply to remove bubbles. Bake for 30 min. Place on plate and frost. Sprinkle with coconut. Store in refrigerator.