Coconut Cake with Meringue Frosting (Printable)

Tender white cake layered with sweet coconut filling 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 coconut milk, unsweetened
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:

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, cream butter and sugar until light and fluffy, about 3 minutes.
04 - Add egg whites one at a time, mixing well after each. 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 25–30 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 - 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.
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.

# Expert Tips:

01 -
  • Tender & Moist Crumb: The use of cake flour and room temperature ingredients results in an exceptionally soft cake.
  • Triple Coconut Flavor: Coconut is layered throughout—in the filling, and as a beautiful decoration on the outside.
  • Billowy Meringue Frosting: The glossy seven-minute frosting is light, marshmallow-like, and less sweet than traditional buttercream.
  • Showstopping Presentation: With its impressive layers and snowy-white finish, this cake is guaranteed to wow your guests.
02 -
  • For the smoothest batter and most tender cake, ensure your butter, egg whites, and milk are all at room temperature.
  • Be careful not to overmix the batter once you add the flour. Mix only until the ingredients are just combined to prevent a tough cake.
  • Seven-minute frosting has the best texture and glossiness on the day it's made. It's best to assemble and frost the cake on the day you plan to serve it.
  • Allow the assembled cake to set for at least 30 minutes before slicing. This helps create clean, neat slices.
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