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First, we need to open up fresh coconuts. That's easier than you might think. You'll notice 3 softer spots on one side, use a screwdriver to punch holes in those spots. This way you can drain the water from the coconut.
Now hold the coconut in your hand and carefully tap the coconut with a hammer all the way round in the middle. You'll notice a crack and then the coconut will split.
Use a spoon or knife to get the coconut flesh from the shell. Now coarsely GRATE 1 1/2 coconut.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Slowly MELT the butter and let it cool off. ADD eggs and 200 gram sugar to the bowl of your stand mixer and whisk until they're fluffy, which will take about 3 to 4 minutes.
Meanwhile combine flour, salt and baking powder in the large bowl. ADD coconut water or milk to the beaten eggs and then little by little start adding the flour mixture.
ADD melted and cooled butter and for the last step add in the sunflower or vegetable oil and two handfuls of grated coconut. POUR the cake batter into the prepared spring form and bake the cake for 45 minutes.
If you notice the cake isn't ready yet but it starts to colour too much, you can cover the cake with tin foil to prevent it from burning. TRANSFER the cake to a cooling rack and let it cool off completely.
WHIP up the cream with about 4 tablespoons of sugar and 1 teaspoon of vanilla extract. Fold in about 2 large handfuls of grated coconut to the 'mousse' and refrigerate.
Meanwhile, get your cake out of the springform and divide it into halves with a large bread knife. TRANSFER one half to a cake stand or large plate. SMEAR some of the whipped cream mixture over the bottom of the cake.
PLACE the other half of the cake on top. Use the rest of the whipped cream mixture to coat the whole pie. Finish it off with the rest of the coarsely grated coconut and enjoy!