All You Need
Stir together coconut milk, rum extract and turmeric; let stand for 10 minutes. Meanwhile, preheat oven to 350ºF (180ºC). Spread coconut on baking sheet; toast, stirring often, for 4 to 6 minutes or until just starting to turn golden. Let cool.
Using electric mixer, beat together egg yolks, coconut milk mixture and oil. Whisk together flour, 1 cup (250 mL) sugar, baking powder and salt; stir into egg yolk mixture. Stir in 1 1/2 cups (375 mL) toasted coconut.
In clean bowl, beat egg whites until foamy; beat in remaining ½ cup (125 mL) sugar until stiff peaks form. Fold one-third of the egg white mixture into batter; repeat twice. Scrape into 8-inch (2 L) parchment paper¬–lined square baking pan. Bake for about 30 minutes or until cake tester inserted in centre comes out clean. While still warm, drizzle with honey and sprinkle with remaining toasted coconut. Serve at room temperature.
Test Kitchen Tip: Serve with a dollop of whipped cream or whipped coconut cream.