Egg yolks whip with coconut sugar until ribbons form, dried coconut folds in, and stiffly beaten whites lighten the batter — no flour at all, just a delicate cake baked in a parchment-lined pan.
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Heat oven to 350°F. Brush 8-inch cake pan with oil and line with parchment.
In Kitchen Aid, whip coconut sugar and egg yolks about 5 minutes or until ribbons form. Add dried coconut and salt and carefully mix to combine. Remove bowl with egg yolks and coconut sugar from Kitchen Aid and set aside.
Fit Kitchen Aid with new, clean bowl. Whip egg whites until stiff peaks form. Using rubber spatula, carefully fold egg whites into other bowl with sugar and egg yolks. Transfer batter to cake pan.
about 30 minutes or until cake is golden and set in middle.
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