½cupshredded white cheddar cheeseor cheddar cheese
Instructions
Preheat the oven to 350°F. Line a 9x5 loaf pan with parchment paper. Set aside.
In a large bowl, whisk together the cake flour, kosher salt, and baking powder.
In a separate bowl, whisk the egg yolks. Then whisk in 1 cup sugar. Whisk in the coconut milk, oil, vanilla.
Gradually mix the dry ingredients into the wet ingredients, until combined. Set aside.
In a stand mixer with the whisk attachment, or a large bowl using a hand mixer, whisk the egg whites together with the cream of tartar and 2 Tablespoons of granulated sugar. Whisk until frothy and firm.
Using a silicone spatula, gently fold the egg white meringue into the batter, just until combined.
Pour the batter into the prepared pan.
Bake at 350°F for 30 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove from the oven and allow to cool in the pan for 10 minutes. Then pop the loaf out of the pan and place onto a plate or cooling rack. Brush the top of the cooled cake with melted butter. Sprinkle the sugar topping, then sprinkle the shredded cheese.
Notes
Cheese: a white cheddar cheese adds a subtle savory flavor to this cake. You can use regular cheddar cheese for a sharper cheese flavor.