Coconut Cake with Meringue Frosting (Printer-friendly)

Tender white cake layers filled with sweet coconut and topped with fluffy meringue frosting

# What You Need:

→ Cake Layers

01 - 2 1/2 cups cake flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 2 cups granulated sugar
06 - 4 large egg whites, room temperature
07 - 1 teaspoon vanilla extract
08 - 1 cup whole milk, room temperature

→ Coconut Filling

09 - 1 cup unsweetened coconut milk
10 - 1/2 cup granulated sugar
11 - 2 cups sweetened shredded coconut

→ Seven-Minute Frosting

12 - 3 large egg whites
13 - 1 1/4 cups granulated sugar
14 - 1/4 cup water
15 - 1/4 teaspoon cream of tartar
16 - 1 teaspoon vanilla extract

→ Decoration

17 - 1 1/2 cups sweetened shredded coconut, toasted or plain

# How to Make It:

01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
02 - Whisk together cake flour, baking powder, and salt in a bowl. Set aside.
03 - Using an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes.
04 - Add egg whites one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly among prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Combine coconut milk and sugar in a small saucepan. Bring to a simmer, stirring to dissolve sugar. Remove from heat and stir in shredded coconut. Let cool to room temperature until thick but spreadable.
09 - In a heatproof bowl set over simmering water, whisk egg whites, sugar, water, and cream of tartar. Beat with a hand mixer on high until stiff peaks form and mixture is glossy, about 7 minutes. Remove from heat, add vanilla, and beat 2 more minutes.
10 - Place one cake layer on a serving platter. Spread half the coconut filling on top. Add second layer and spread with remaining filling. Top with third cake layer.
11 - Frost the entire cake with seven-minute frosting. Press shredded coconut onto the sides and top for decoration.
12 - Let cake set for at least 30 minutes before slicing.

# Cooking Tips:

01 -
  • The seven-minute frosting is like eating sweet clouds, lighter than air but with enough structure to hold those gorgeous coconut drifts
  • This cake keeps beautifully for days, actually developing deeper flavor as the coconut filling seeps into the tender crumb
  • There is something magical about cutting through all that fluffy white frosting into the moist coconut-studded layers beneath
02 -
  • The seven-minute frosting must be made right before assembling, unlike buttercream it does not hold well overnight and will begin to weep
  • Room temperature ingredients are absolutely critical, cold butter or eggs will cause your batter to curdle and create dense layers
  • Do not overmix the flour mixture, even a few extra strokes will develop gluten and turn your tender cake into something rubbery
  • The coconut filling should be thick but still spreadable, if it is too stiff it will tear your cake layers, too thin and it will seep out the sides
03 -
  • Wrap your cake pans with dampened cake strips before baking, this prevents the layers from doming and gives you perfectly flat surfaces for stacking
  • Chill your coconut-filled layers for 15 minutes before applying the final layer of cake, this keeps the filling from oozing out under the weight
  • The seven-minute frosting is easiest to work with when it is still slightly warm, so move quickly once it is ready
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