Classic Coconut Layer Cake (Printable)

Tender white cake layered with coconut filling and topped with light meringue frosting, perfect for celebrations.

# What You'll 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 Steps:

01 - Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
02 - In a bowl, whisk together the cake flour, baking powder, and salt. Set aside.
03 - Using an electric mixer, beat the butter and sugar until light and fluffy, approximately 3 minutes.
04 - Add the egg whites one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
05 - Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the 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 the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
08 - In a small saucepan, combine coconut milk and sugar. Bring to a simmer while stirring until sugar dissolves. Remove from heat, stir in shredded coconut, and allow to cool to room temperature until thick but spreadable.
09 - In a heatproof bowl set above simmering water, whisk egg whites, sugar, water, and cream of tartar. Beat vigorously with a hand mixer until stiff peaks form and mixture is glossy, approximately 7 minutes. Remove from heat, add vanilla, and beat for 2 additional minutes.
10 - Place one cake layer on a serving plate. Spread half the coconut filling on top. Add the second layer and spread with remaining filling. Top with the third layer.
11 - Frost the entire cake with the seven-minute frosting. Press shredded coconut onto the sides and top to decorate.
12 - Allow the cake to set for at least 30 minutes before slicing.

# Expert Suggestions:

01 -
  • Triple Coconut Flavor: Coconut milk in the filling, sweetened shredded coconut throughout, and a decorative coating make this a dream for any coconut lover.
  • Pillowy Soft Crumb: The use of cake flour and creamed butter creates an exceptionally tender and moist texture.
  • Show-Stopping Frosting: The glossy, marshmallow-like seven-minute frosting is not only beautiful but also delicious and fun to make.
  • Perfect for Parties: With 12 servings, it's an ideal dessert for birthdays, holidays, or any gathering that calls for something special.
02 -
  • Room Temperature Ingredients: Ensure your butter, egg whites, and milk are at room temperature. This is crucial for a smooth, well-emulsified batter and a tender cake crumb.
  • Don't Overmix: Mix the batter only until the flour and milk are just combined. Overmixing develops gluten and can lead to a tough, dense cake.
  • Frosting Technique: When making the seven-minute frosting, ensure the bottom of the heatproof bowl does not touch the simmering water. The gentle, indirect steam heat is what safely cooks the egg whites and dissolves the sugar.
  • Cool Completely: Always allow the cake layers to cool completely on wire racks before assembling. A warm cake will melt the filling and frosting, creating a mess.
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