Classic Coconut Layer Cake

Imagine a cake that's the essence of celebration: our Classic Coconut Cake. This masterpiece features layers of incredibly tender white cake, a rich and luscious coconut filling, and a show-stopping crown of billowy seven-minute meringue. It's the perfect centerpiece for special occasions or a luxurious treat for a quiet afternoon tea.

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This recipe guides you through creating each component from scratch, from the delicate cake layers to the classic boiled meringue frosting. While it has a few steps, the result is a truly impressive and rewarding bake that tastes as good as it looks.

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

Prepare for Baking

Preheat oven to 350°F (175°C). Grease and flour three 8-inch (20 cm) round cake pans. In a bowl, whisk together cake flour, baking powder, and salt. Set this dry mixture aside.

Mix the Cake Batter

Using an electric mixer, cream the room-temperature butter and granulated sugar until light and fluffy, which takes about 3 minutes. Add the egg whites one at a time, mixing well after each addition. Stir in the vanilla extract. Alternately add the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture. Mix only until just combined to avoid overworking the batter.

Bake and Cool the Layers

Divide the batter evenly among the three prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.

Make the Coconut Filling

In a small saucepan, combine the coconut milk and sugar. Bring the mixture to a simmer, stirring until the sugar is fully dissolved. Remove from the heat and stir in the shredded coconut. Let the filling cool to room temperature, at which point it should be thick but still spreadable.

Whip the Seven-Minute Frosting

In a heatproof bowl set over (but not touching) a pot of simmering water, whisk together the egg whites, sugar, water, and cream of tartar. Using a hand mixer on high speed, beat the mixture continuously until stiff, glossy peaks form, which should take about 7 minutes. Remove the bowl from the heat, add the vanilla extract, and beat for 2 more minutes to cool it down slightly.

Assemble the Cake

Place one cake layer on your serving platter. Spread half of the coconut filling evenly over the top. Add the second cake layer and spread it with the remaining filling. Top with the third and final cake layer. Frost the top and sides of the entire cake with the seven-minute frosting. Gently press the shredded coconut onto the sides and top for decoration. Let the cake set for at least 30 minutes before slicing and serving.

Zusatztipps für die Zubereitung

Decorate with toasted coconut for extra crunch and a beautiful golden-brown color. To ensure success, you will need an electric mixer (handheld or stand), mixing bowls, three 8-inch round cake pans, a small saucepan for the filling, a heatproof bowl for the frosting, and an offset spatula for smooth assembly.

Varianten und Anpassungen

For an even richer, more pronounced coconut flavor, you can substitute half of the whole milk in the cake layers with an equal amount of full-fat coconut milk. Please be aware that this recipe contains common allergens including eggs, wheat (gluten), and dairy. Although coconut is botanically a fruit, not a tree nut, it may cause allergic reactions in sensitive individuals.

Serviervorschläge

This cake is a wonderful centerpiece for any celebration. It is best enjoyed the day it is made, as the seven-minute frosting has the most ideal texture when fresh. It pairs beautifully with a simple cup of hot black tea or a dry sparkling wine to cut through the sweetness.

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Enjoy every slice of this homemade Coconut Cake. It's a labor of love that results in a truly spectacular dessert, guaranteed to impress your friends and family and make any occasion feel special.

Questions & Answers

→ How do I ensure the cake layers stay moist?

Use room temperature ingredients and avoid overmixing the batter. Baking just until a toothpick comes out clean helps retain moisture.

→ What is seven-minute frosting and how is it made?

Seven-minute frosting is a fluffy, glossy meringue made by whisking egg whites, sugar, water, and cream of tartar over simmering water until stiff peaks form.

→ Can I substitute coconut milk in the cake layers?

Yes, replacing half the milk with coconut milk enhances the coconut flavor without affecting texture.

→ How can I prevent the meringue from weeping or deflating?

Use fresh egg whites, beat until stiff peaks form, and frost the cake shortly after making the meringue. Avoid refrigerating uncovered.

→ What’s the best way to toast shredded coconut for decoration?

Spread coconut evenly on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden.