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Prepare the cake batter:
Preheat your oven to 350°F (175°C). Butter and flour a 9-inch round cake pan.
In a medium bowl, combine flour, baking powder and salt.
In a large bowl, beat the egg yolks and sugar until light and fluffy.
Add the melted butter, coconut milk, shredded coconut and vanilla extract to the egg yolk mixture and mix until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until everything is well combined.
Beat the egg whites:
In another bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the cake batter until well incorporated.
Bake the cake:
Pour the batter into the prepared cake pan and smooth the top.
Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted into center of cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the filling:
In a large bowl, beat together the heavy cream and powdered sugar until stiff peaks form.
Once the cake has completely cooled, spread the whipped cream over the top and sides of the cake.
Sprinkle the grated coconut and grated white chocolate evenly over the top of the cake.
Serve:
Slice and serve the cake. Store leftovers in the refrigerator.
Enjoy your delicious coconut cheesecake!
