This recipe is from BonAppetit, July 2010 issue

Serves 12

Sauce
2 cups water
1 cup dried hibiscus flowers ( about 1 1/2 ounces)
1/2 cup sugar
1 tsp finely grated lemon peel
1 tsp finely grated lime peel
1 tsp finely grated orange peel

Cake
1 1/4 cups cake flour
1 1/2 tsp baking powder
1/2 tsp salt
2/3 cup buttermilk
4 large egg whites
1/4 tsp cocnut extract
1 1/3 cups sugar
10 TB (1 1/4 sticks) unsalted butter, room temperature

Topping
1 1/2 cups chilled heavy whipping cream
4 TB sweetened cream of coconut (such as Coco Lopez), divided
1 cup sweetened flaked coconut, lightly toasted

Sauce: Bring 2 cups water to boil in small saucepan. Stir in hibiscus flowers. Remove from heat;
let steep uncovered 10 minutes.
Pour hibiscus mixture through fine-mesh sieve set over bowl, pressing on solids to extract
all liquid to same saucepan.
Add sugar; bring to a boil, stirring until sugar dissolves. Boil gently over medium heat
until liquid is reduced to 1 cup.
10-12 minutes.
Remove. Remove from heat. Stir lemon peel, lime, and orange peel; steep 10 minutes. Strain sauce into bowl.
Cover; chill until cold, at least 2 hours.
Can be made 3 days ahead. Keep chilled
Note: When your reducing the hibiscus sauce, spoon a bit of the hot sauce on a chilled plate to see how
thick it will be when refrigerated.

Cake: preheat oven to 350 degrees. Butter 13x9x2 inch metal baking pan. Whisk flour, baking powder,
and salt in medium bowl.
Whisk buttermilk, egg whites, and coconut extract in another medium bowl.
Using electric mixer, beat sugar and butter in large bowl
until light and fluffy. Add flour mixture to butter mixture in 3 additions alternately with
buttermilk mixture in 2 additions,
beating to blend well between additions and occasionally scraping bottom and sides of bowl
with rubber spatula.
Transfer batter to pan; spread evenly.
Bake cake until pale golden and tester inserted into center comes out with some crumbs attached,
29 to 32 minutes.
Cool cake completely in pan tightly and store cake at room temperature.

Topping:
Using electric mixer, beat whipping cream and 2 TB cream of coconut in large bowl until peaks form.
Spread whipped cream over top of cake. Drizzle 2 TB cream of coconut over whipped cream.
Using table knife, swirl cream of coconut throughout whipped cream.
Sprinkle toasted coconut over. Cut cake into squares; transfer to plates. Drizzle hibiscus sauce around cake.