Best with coffee or tea.
3 cups cake flour, sifted
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups butter, at room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup coconut milk
8 large egg whites
1 1/4 cup shredded coconut
Pre heat oven to 350 degrees Fahrenheit.
Line 2 standard size (12 cups) muffin/cupcake pans with cupcake paper liners. Set aside.
In a medium bowl, whisk the flour, baking powder and salt, set aside.
In a large bowl, beat butter and 2 cups of sugar until light and fluffy , 4 to 5 minutes, using the paddle of an electric mixer or just the beaters of a regular mixer. Stop to scrape sides of bowl. Beat in vanilla. With mixer at low speed, add the flour, baking powder and salt (dry ingredients) in 3 parts, alternating with coconut milk, beginning and ending with the dry ingredients. Beat until well blended.
Transfer the mixture into a big bowl and set aside.
In another bowl, with whisk at high speed, beat egg whites until thick but not dry. Add the 1/4 cup sugar and beat until stiff and glossy peaks form about 4 minutes.
Gently fold a third of the whipped egg white into the batter until combined. Gently fold in remaining whipped egg whites. Stir in shredded coconut.
Scoop batter into prepared muffin pans.Bake 20 to 25 minutes or until cupacakes are golden brown and cake tester inserted in the middle comes out clean. Cool on wire racks.