Directions

1. Special Equipment: KitchenAid® paddle attachment; 9” round cake pan; saucepan.
2. Arrange racks in top and bottom thirds of oven, and preheat oven to 350°F/177°C. Lightly spray each cake pan with nonstick spray, and dust with flour. Set aside.
3. In a medium bowl, whisk together the flour, 1 tsp salt and baking powder. Set aside. In a separate mixing bowl, whisk together coconut milk, ginger, honey, and canola oil. Set aside. Attach the paddle attachment to your KitchenAid® Artisan Stand Mixer. Place 1 cup butter and 1 1/4 cups sugar into the bowl and cream on speed 8 for 3-4 minutes, or until light and fluffy. Reduce speed to 4; add eggs, one at a time, then add yolks, one at a time, beating after each addition and scraping down the sides of the bowl with a spatula. Reduce speed to 2 and add the dry and wet mixtures, alternating between the dry mixture and the wet mixture, adding all in 3 additions. Reduce speed to 1 and add in 2 cups shredded coconut, and stir just until incorporated.