Classic Tender Coconut Cake (Print Version)

Tender white cake with creamy coconut filling and billowy meringue frosting, perfect for any celebration.

# 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

# Directions:

01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
02 - In a bowl, whisk together cake flour, baking powder, and salt. 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 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 center comes out clean.
07 - Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - In a small saucepan, combine coconut milk and sugar. Heat to simmer while stirring to dissolve sugar. Remove from heat, stir in shredded coconut, and let cool to room temperature until thick but spreadable.
09 - Set a heatproof bowl over simmering water. Whisk egg whites, sugar, water, and cream of tartar. Beat on high speed until stiff, glossy peaks form, about 7 minutes. Remove from heat, add vanilla, and continue beating for 2 minutes.
10 - Place one cake layer on serving plate. Spread half the coconut filling over it. Top with second layer and spread remaining filling. Add third layer on top.
11 - Frost entire cake with seven-minute frosting. Press shredded coconut onto sides and top for decoration.
12 - Allow cake to set for at least 30 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The cake stays soft for days thanks to the coconut filling, which soaks gently into each layer without making it soggy.
  • Seven-minute frosting is lighter than buttercream, so you can eat a generous slice without feeling weighed down.
  • Toasting the coconut on top adds a surprise crunch that makes every bite feel a little fancy.
02 -
  • Room temperature ingredients are essential, cold butter and milk will not blend smoothly and the batter will curdle.
  • Don't open the oven door during the first 20 minutes of baking, or the cakes may sink in the center.
  • The seven-minute frosting is best used immediately, it starts to set quickly and becomes harder to spread if you wait.
03 -
  • Weigh your flour instead of scooping it, too much flour makes the cake dry and crumbly.
  • Add a pinch of salt to the frosting if you want to balance the sweetness and bring out the coconut flavor.
  • If the meringue starts to weep, it means the sugar wasn't fully dissolved, so keep beating over the heat until it feels smooth between your fingers.
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