Coconut Cake with Meringue Frosting

The first time I made coconut cake, it was for my grandmother's birthday. She'd been talking about this cake from her childhood for years, the kind with clouds of meringue frosting that reminded her of Sunday dinners at her aunt's house. I spent three days getting everything ready, and when she took that first bite, tears actually welled up in her eyes. Now whenever coconut blooms through the kitchen windows, I'm back in her tiny kitchen, learning that some recipes are really just love in another form.

Last spring, my neighbor smelled this cake baking through our open windows and actually knocked on the door to investigate. We ended up sharing still-warm slices on the back porch while the frosting was just setting, talking about how coconut cake was always the centerpiece of every birthday she remembers. Now she asks for it every time her daughter visits from college. Some recipes just have that way of bringing people together, like they've been waiting for an excuse to sit down and talk.

Ingredients

• Cake flour: This lower-protein flour creates that incredibly tender, fine-textured crumb that makes coconut cake so pillowy and light
• Baking powder: Gives the lift you need for three distinct layers that'll hold up to all that generous filling
• Unsalted butter: Room temperature butter is non-negotiable here, it creates the structure that keeps each layer from collapsing under the weight of everything else
• Granulated sugar: Creamed properly with butter, this becomes the foundation for those tender, tightly-grained layers
• Egg whites: Using only whites keeps the cake pristine white while providing structure and a delicate crumb
• Vanilla extract: Pure vanilla ties everything together, amplifying the coconut without competing with it
• Whole milk: Room temperature milk prevents the batter from seizing up, keeping everything smooth and emulsified
• Coconut milk: The unsweetened variety creates a silky base for the filling that soaks beautifully into the cake layers
• Sweetened shredded coconut: This provides both texture and that concentrated coconut flavor that fills the filling
• Egg whites: Whipped with sugar over heat, these create that glossy, stable meringue frosting that defines the cake
• Cream of tartar: This stabilizes the egg whites, ensuring your frosting holds its shape even in warm weather
• Toasted coconut: Pressed into the frosting, this adds irresistible texture and those gorgeous golden highlights

Instructions

Getting everything ready:

Preheat your oven to 350°F and generously butter and flour three 8-inch round pans, tapping out any excess flour so your cakes release perfectly every time.

Whisking the dry foundation:

In a medium bowl, whisk together the cake flour, baking powder, and salt until everything is evenly distributed, about 30 seconds of gentle whisking.

Creaming butter and sugar:

Beat the butter and sugar on medium-high speed for a full 3 minutes until the mixture is pale, fluffy, and noticeably increased in volume, this creates the tender crumb you are after.

Adding egg whites:

Add the egg whites one at a time, beating for a full minute after each addition, then scrape down the bowl and mix in the vanilla until everything is silky smooth.

Building the batter:

Add the flour mixture in three additions, alternating with two additions of milk, beginning and ending with flour, and mixing just until combined so you do not develop tough gluten.

Baking the layers:

Divide the batter evenly among your prepared pans, smooth the tops, and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean and the layers are pulling slightly from the edges.

Cooling completely:

Let the cakes cool in their pans for exactly 10 minutes before turning them out onto wire racks to cool completely, warm cake will melt your filling right off.

Making coconut filling:

Combine coconut milk and sugar in a small saucepan, bring to a gentle simmer while stirring to dissolve the sugar, then remove from heat and stir in the shredded coconut before letting it cool to a spreadable consistency.

Whipping the meringue frosting:

Set a heatproof bowl over simmering water and whisk egg whites, sugar, water, and cream of tartar constantly until the sugar dissolves, then beat with a hand mixer on high until stiff glossy peaks form, about 7 minutes total.

Finishing the frosting:

Remove from heat, beat in vanilla, and continue whipping for 2 more minutes until the meringue is thick, glossy, and cool enough that it will not melt your filling.

Assembling the masterpiece:

Place one cake layer on your serving plate, spread half the coconut filling nearly to the edges, repeat with the second layer and remaining filling, then top with the third cake layer.

Frosting everything:

Apply the seven-minute frosting generously over the top and sides, then immediately press handfuls of shredded coconut into the frosting so it adheres beautifully.

Letting it set:

Let the cake rest at room temperature for at least 30 minutes to set the frosting, which makes slicing easier and gives the flavors a chance to meld together.

Save to Pinterest

My daughter asked for this cake for her eighth birthday, and watching her press coconut into the frosting with sticky hands was one of those kitchen moments that stays with you. She carefully arranged extra coconut on top in a perfect spiral, so proud of her contribution. Now she insists on being the official coconut decorator every time, and I have learned that the most beautiful cakes are the ones made together.

Making It Your Own

While this classic version is hard to improve upon, I have learned that swapping half the whole milk in the cake layers for coconut milk deepens the flavor throughout. Just be sure to keep all your ingredients at room temperature, or the batter might seize up and become difficult to work with. The extra coconut flavor permeates every bite without overwhelming the delicate sweetness.

Frosting Wisdom

Humidity is the enemy of seven-minute frosting, so on particularly damp days, consider adding an extra pinch of cream of tartar to stabilize the meringue. I learned this the hard way when a summer birthday cake started weeping during an outdoor party. The frosting will still taste delicious, but that perfect glossy finish needs a little help in humid weather to hold its shape.

Perfect Presentation

Toasting half the coconut for the exterior adds gorgeous color variation and a nutty depth that contrasts beautifully with the sweet white frosting. Spread coconut in a single layer on a baking sheet and toast at 350°F for just 3 to 5 minutes, shaking the pan halfway through, because coconut goes from perfectly golden to burned in seconds.

• Press the coconut onto the sides immediately after frosting, before the meringue has a chance to form a skin
• Keep a small bowl of warm water nearby to dip your offset spatula in, which helps smooth any imperfections
• For the cleanest slices, run your knife under hot water and wipe it clean between each cut

Save to Pinterest

There is something about a coconut cake that feels like celebration, whether it is a birthday or just a Tuesday that needs a little brightening. I hope this recipe finds its way into your own collection of memories, creating moments that linger long after the last crumb is gone.

Recipe FAQs

→ Can I make the cake layers ahead of time?

Yes, bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost and assemble on the day you plan to serve.

→ Why is it called seven-minute frosting?

The frosting gets its name because it requires exactly seven minutes of beating over simmering water to reach the proper glossy, stiff-peak consistency that holds its shape beautifully.

→ Should I use sweetened or unsweetened coconut?

Sweetened shredded coconut works best for both the filling and decoration, providing the ideal balance of sweetness and texture to complement the delicate cake layers.

→ How do I toast coconut for decoration?

Spread shredded coconut in a single layer on a baking sheet and toast at 325°F (165°C) for 5-10 minutes, stirring frequently until golden brown. Watch carefully as it burns easily.

→ Can I substitute the cake flour?

For every cup of cake flour, use 1 cup minus 2 tablespoons all-purpose flour mixed with 2 tablespoons cornstarch. This mimics the lower protein content of cake flour.

→ How should I store the finished cake?

Store in a cool, dry place for up to 2 days. Refrigerate if your kitchen is warm, but bring to room temperature before serving for the best texture and flavor.