In a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until foamy.

While the mixer whips the egg whites, gradually stream in the sugar. Increase to high speed and whip until you have stiff, glossy peaks.

Transfer the meringue to a medium bowl. With a spatula, gently fold in the coconut until evenly mixed. Cover and refrigerate while you make the batter.

Oil and line a 9- or 10-inch springform pan (or round cake pan) with parchment paper. Then oil the top of the parchment. Preheat the oven to 325ºF.

In a medium bowl, stir together the flour, baking powder, and salt.

Swap out the whisk in the stand mixer for a paddle attachment.

Cream the butter and sugar until smooth and light in color. Add the egg yolks, one at a time, until incorporated. Add the vanilla.

Add half of the milk, alternating with half of the flour mixture, and repeat with the remainder, mixing until just combined.

Pour the batter into the prepared pan, tapping the pan on the counter to remove any air bubbles.

Spread the coconut meringue on top until completely covered.

Bake until a skewer inserted all the way into the cake (past the meringue) comes out clean, 35 to 40 minutes.

Allow the cake to cool completely in the pan. Run a table knife around the edges of the pan and release the springform collar. Carefully transfer to a cake plate.