Sift together flour, baking powder, and salt in a bowl and set aside.

Cream butter in a separate bowl until smooth.

Gradually add 1 cup of sugar to the creamed butter and mix well until light and fluffy.

Combine coconut milk and vanilla extract in a small bowl.

Add the dry ingredients to the creamed butter mixture alternately with the coconut milk mixture, beginning and ending with the dry ingredients. Mix until just combined.

In a clean, dry bowl, beat egg whites until foamy.

Gradually add the remaining 1/2 cup of sugar to the egg whites and continue beating until stiff, glossy peaks form.

Gently fold the beaten egg whites into the cake batter, being careful not to deflate the whites.

Divide the batter evenly between two greased and floured 9-inch cake pans.

Bake in a preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cakes cool in the pans for a few minutes before inverting them onto a wire rack to cool completely.

Frost with your favorite seven-minute frosting and sprinkle generously with shredded coconut.