Initial Preparations: Grease and flour your chosen cake pans—either two 8-inch or 9-inch round pans or one 13x9-inch rectangular pan. If you opt for rounds, a parchment paper lining won't hurt. Preheat your oven to 350°F.

Dry Mix: In a separate bowl, whisk together the cake flour, baking powder, and salt. Set aside.

Oil-Sugar Blend: In yet another mixing bowl, whisk the oil with 1 1/2 cups sugar until you get a smooth, slightly airy texture. Stir in the vanilla and optional coconut extract.

Blend It In: To your sugar-oil mixture, alternate adding the flour mixture and milk. Whisk well after each addition until you get a fully blended, silky batter.

Egg White Peaks: Using a stand mixer or hand-held electric mixer, whip up your egg whites until stiff peaks begin to show. Add in the remaining 2 tbsp of sugar and fold gently into the cake batter.

Into the Oven: Transfer the cake batter into your prepared pans and bake. This should take between 35 and 50 minutes, depending on your oven. A clean toothpick pulled from the center will tell you it's ready. Let it cool for about 10 minutes before de-panning.

7-Minute Frosting Setup: As your cake cools, let's whip up that frosting. Set up a double boiler by filling a saucepan with about 2 inches of water and simmering it gently.

Whip and Frost: In a heatproof bowl, mix your frosting ingredients except for the vanilla. Beat the mixture on high for a heavenly 7 minutes until it turns stiff and glossy. Stir in the vanilla and frost your fully-cooled cake immediately, as the frosting will set over time.

Coconut Garnish: Pat coconut flakes into the freshly frosted cake, making sure to get a nice even layer for that ultimate coconut experience.

No Double Boiler? No Problem: If you’re sans double boiler, bring the sugar and water to a boil in a saucepan, simmer for 3 minutes, and then add it to whipped egg whites and cream of tartar. Continue whipping until stiff and glossy, then mix in the vanilla.