Coconut Cake with Meringue Frosting

Indulge in the ultimate celebration cake with this classic Coconut Cake recipe. Featuring three layers of incredibly tender white cake, a luscious coconut cream filling, and a fluffy, cloud-like seven-minute meringue frosting, this dessert is a true showstopper. It's the perfect centerpiece for birthdays, holidays, or a sophisticated afternoon tea.

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Every element of this cake is designed to deliver pure coconut bliss. The cake itself is a delicate, vanilla-scented canvas. This is then layered with a sweet, rich coconut filling that adds moisture and a satisfying chew. The final touch, a voluminous meringue frosting, provides a light, airy contrast to the rich layers beneath, with a final dusting of shredded coconut for texture and visual appeal.

Ingredients

• Cake Layers
• 2 1/2 cups (310 g) cake flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (225 g) unsalted butter, room temperature
• 2 cups (400 g) granulated sugar
• 4 large egg whites, room temperature
• 1 tsp vanilla extract
• 1 cup (240 ml) whole milk, room temperature
• Coconut Filling
• 1 cup (240 ml) coconut milk (unsweetened)
• 1/2 cup (100 g) granulated sugar
• 2 cups (180 g) sweetened shredded coconut
• Seven-Minute Frosting
• 3 large egg whites
• 1 1/4 cups (250 g) granulated sugar
• 1/4 cup (60 ml) water
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract
• Decoration
• 1 1/2 cups (135 g) sweetened shredded coconut, toasted or plain

Instructions

Step 1

Preheat oven to 350°F (175°C). Grease and flour three 8-inch (20 cm) round cake pans.

Step 2

In a bowl, whisk together cake flour, baking powder, and salt. Set aside.

Step 3

Using an electric mixer, cream butter and sugar until light and fluffy, about 3 minutes.

Step 4

Add egg whites one at a time, mixing well after each. Stir in vanilla extract.

Step 5

Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.

Step 6

Divide batter evenly among prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Step 7

Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 8

For coconut filling: In a small saucepan, combine coconut milk and sugar. Bring to a simmer, stirring to dissolve sugar. Remove from heat and stir in shredded coconut. Let cool to room temperature; mixture should be thick but spreadable.

Step 9

For seven-minute frosting: In a heatproof bowl set over (not in) 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.

Step 10

To assemble: 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.

Step 11

Frost the entire cake with seven-minute frosting. Press shredded coconut onto the sides and top for decoration.

Step 12

Let cake set for at least 30 minutes before slicing.

Zusatztipps für die Zubereitung

Toasting the coconut for decoration adds a wonderful crunch and a beautiful golden-brown color. Simply spread the shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, watching carefully to prevent burning.

Varianten und Anpassungen

For an even richer coconut flavor throughout the cake, you can substitute half of the whole milk (1/2 cup or 120 ml) in the cake layers with an equal amount of full-fat coconut milk.

Serviervorschläge

This elegant cake pairs beautifully with a cup of strong black tea or coffee. For a celebratory touch, serve it with a glass of dry sparkling wine, like Prosecco or Champagne.

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Baking this Coconut Cake is a rewarding project that results in a truly spectacular dessert. Take your time with each step, and you'll be rewarded with a cake that's as delightful to eat as it is to look at. Enjoy every coconut-infused bite!

Recipe Questions

→ What makes seven-minute frosting unique?

This classic American frosting gets its name from the whipping time required over simmering water. The method creates an incredibly stable, glossy meringue that forms stiff peaks while remaining wonderfully light and airy.

→ Can I make the layers ahead of time?

Absolutely. Bake and cool the layers completely, then wrap tightly in plastic and freeze for up to one month. Thaw overnight at room temperature before assembling with fresh filling and frosting.

→ Why is cake flour specified instead of all-purpose?

Cake flour has lower protein content than all-purpose flour, producing a more tender, delicate crumb essential for this style of layer cake. The lower gluten development prevents the layers from becoming tough or dense.

→ Should I use sweetened or unsweetened coconut milk?

Use unsweetened canned coconut milk for the filling—this allows you to control the sweetness level while still achieving that rich coconut flavor. The shredded coconut added later provides additional sweetness and texture.

→ How do I know when the meringue is ready?

The frosting is ready when it forms stiff peaks that hold their shape when the whisk is lifted, and the mixture appears glossy and smooth. This typically takes about seven minutes of constant whipping over the simmering water.

→ What beverages pair well with this cake?

A dry sparkling wine provides excellent contrast to the sweet frosting and filling. For a non-alcoholic option, black tea complements the coconut beautifully without overpowering the delicate vanilla notes.