Cake:

2-1/2 cups plain flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup coconut oil, melted & slightly cooled

1-1/2 cups granulated sugar

4 large eggs

1 cup coconut milk

1-1/2 cups sweetened coconut flakes

Frosting:

1/2 cup coconut oil, not melted

1 (8 ounce) cream cheese, softened room temperature

4 cups powdered sugar

2 teaspoons coconut milk

1 cup sweetened coconut flakes, toasted

Directions:

1. Preheat oven to 180°C/fan oven 160°C. Lightly grease a 9×13-inch baking dish or swiss roll tin with non-stick cooking spray and set aside.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large bowl, whisk the melted and slightly cooled coconut oil together with the sugar until combined. Whisk in the eggs, one at a time, until well incorporated. Alternate stirring in the milk and dry ingredients until batter is well combined and smooth. Fold in the coconut.

4. Pour batter into prepared baking dish and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.

5. With the oven still on, spread 1 cup coconut on a baking sheet and bake for 8-12 minutes or until it just starts to turn light shades of brown. Let cool while you prepare the frosting.

6. For the frosting, Place the sweetened coconut on a tray and place in the warm oven for 5 minutes until golden brown. Remove from oven and allow to cool. Beat the melted coconut oil and cream cheese together with an electric mixer or hand mixer until well combined. Add 2 cups powdered sugar and coconut milk, beating on low speed until combined. With the mixer still on low speed, gradually add the remaining 2 cups powdered sugar and then beat on medium-high speed until thick and creamy.

7. Spread frosting evenly over cooled cake and sprinkle with toasted coconut.