Classic Coconut Cake with Meringue

The first time I attempted this coconut cake, I was hosting what I called a very casual Sunday lunch that somehow turned into a full blown dinner party by noon. My kitchen counter disappeared under bags of shredded coconut and I had to explain to three different guests why there was egg white foam drying on practically every surface. But that first slice made all the chaos worthwhile fluffy white cake, that sweet coconut filling, and clouds of meringue frosting that taste like pure happiness.

Last summer my neighbor saw me carrying this cake across the street and actually stopped mowing his lawn to wait for a slice. I started making it for every birthday because somehow it makes people feel like kids again. There is something about coconut that just turns ordinary moments into celebrations.

Ingredients

• Cake flour (2 1/2 cups): Lower protein than all purpose flour, this creates that incredibly tender fine crumb that makes white cakes so special
• Baking powder (2 1/2 tsp): The lift that transforms dense batter into airy cake layers, fresh baking powder makes all the difference
• Salt (1/2 tsp): Just enough to wake up all the flavors without making anything taste salty
• Unsalted butter (1 cup): Room temperature butter is non negotiable here, it needs to be soft enough to trap air bubbles but not melting or your cake will be dense
• Granulated sugar (2 cups): Creates structure and tenderness while sweetening, cream it thoroughly with butter for the lightest texture
• Egg whites (4 large): Keeping the cake pristine white while adding structure and moisture, bring them to room temperature for better incorporation
• Vanilla extract (1 tsp): Pure vanilla extract adds that warm background note that makes everything taste homemade
• Whole milk (1 cup): Also needs to be room temperature to prevent the butter from seizing and creating lumps
• Coconut milk (1 cup): Unsweetened creates the most luscious filling without being cloyingly sweet
• Sugar for filling (1/2 cup): Sweetens the coconut milk just enough to let the coconut flavor shine through
• Sweetened shredded coconut (2 cups plus 1 1/2 cups): The star of the show, sweetened coconut gives you that classic coconut cake flavor everyone remembers fondly
• Egg whites for frosting (3 large): These create the meringue base that makes seven minute frosting so gloriously fluffy and stable
• Sugar for frosting (1 1/4 cups): Dissolves into the egg whites over heat to create a glossy stable meringue that sets beautifully
• Water (1/4 cup): Helps dissolve the sugar for the frosting and creates the right consistency for whipping
• Cream of tartar (1/4 tsp): Stabilizes the egg whites so your frosting holds its shape and does not weep or collapse

Instructions

Prepare your pans and oven:

Preheat oven to 350°F (175°C) and grease and flour three 8-inch round cake pans thoroughly, tapping out any excess flour. This attention to pan prep means your cakes will release perfectly every time.

Whisk the dry ingredients:

In a medium bowl, whisk together cake flour, baking powder, and salt until well combined. Set this aside while you work on the wet ingredients.

Cream butter and sugar:

Using an electric mixer, beat the butter and sugar on medium high speed for about 3 minutes until the mixture is pale and fluffy. You are creating tiny air bubbles that will make your cake light and tender.

Add egg whites and vanilla:

Add the egg whites one at a time, mixing well after each addition, then stir in the vanilla extract. The batter should look smooth and emulsified.

Combine wet and dry:

Add the flour mixture in three parts alternating with the milk in two parts, beginning and ending with flour. Mix until just combined, being careful not to overwork the batter.

Bake the layers:

Divide the batter evenly among your prepared pans and bake for 25 to 30 minutes. The cakes are done when a toothpick inserted in the center comes out clean and they spring back when lightly touched.

Cool completely:

Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely. Warm cakes will melt your frosting and filling, so patience here pays off.

Make the coconut filling:

In a small saucepan, combine coconut milk and sugar and bring to a simmer while stirring to dissolve the sugar. Remove from heat, stir in the shredded coconut, and let cool to room temperature until thick but spreadable.

Prepare the seven minute frosting:

Set a heatproof bowl over simmering water and whisk together egg whites, sugar, water, and cream of tartar. Beat with a hand mixer on high speed until stiff glossy peaks form, about 7 minutes, then remove from heat, add vanilla, and beat 2 more minutes.

Assemble the cake:

Place one cake layer on your serving platter and spread half the coconut filling on top. Add the second layer and spread with the remaining filling, then place the third layer on top.

Frost and decorate:

Frost the entire cake with the seven minute frosting, working quickly as it sets fast. Press shredded coconut onto the sides and top for that signature snow capped look.

Let it set:

Let the cake rest for at least 30 minutes before slicing. This gives the frosting time to set and the flavors to meld together beautifully.

Save

My grandmother always said coconut cake was special because it requires patience but rewards you with something that looks like a cloud and tastes like celebration. This is the cake that turns ordinary Tuesdays into memories.

Making It Ahead

You can bake the cake layers up to two days in advance, wrap them well in plastic, and store at room temperature. The filling can also be made ahead and refrigerated, just bring it to room temperature before spreading. However, I highly recommend making the seven minute frosting the day you plan to serve the cake for the fluffiest results.

Getting The Frosting Right

Seven minute frosting seems intimidating but the double boiler method is foolproof if you keep the water at a gentle simmer, not a rolling boil. The key is beating until the mixture feels completely cool to the touch, which tells you the sugar has dissolved properly and the meringue is stable. If your kitchen is particularly humid, add an extra minute of beating time.

Serving And Storing

This cake is at its absolute best the first day but will keep covered at room temperature for up to two days, though the frosting may start to weep slightly in humid weather. Refrigeration is not recommended as it changes the texture of both the cake and frosting. Serve slices with a fork because this cake is tall and proud.

• Use a serrated knife with a gentle sawing motion for clean slices that show off all the beautiful layers
• Let refrigerated cake sit at room temperature for 30 minutes before serving to soften the frosting
• Toast some extra coconut and keep it handy to freshen up any spots that might get damaged during transport

Save

Every time I make this coconut cake, I am reminded that some recipes are worth the extra time and effort. There is nothing quite like watching someone take that first bite and seeing their eyes light up.

Recipe Q&A

→ Can I make the layers ahead of time?

Yes, bake and cool the cake layers completely, then wrap tightly in plastic and freeze for up to 3 months. Thaw overnight at room temperature before assembling.

→ Why is my seven-minute frosting not forming stiff peaks?

Ensure your mixing bowl is completely grease-free and use room temperature egg whites. Beat over simmering water continuously for the full 7 minutes until glossy and thick.

→ Can I use coconut cream instead of coconut milk for the filling?

Yes, coconut cream creates an even richer filling. You may need to reduce the sugar slightly as coconut cream is naturally sweeter and thicker than coconut milk.

→ How do I store this cake?

Store at room temperature for up to 6 hours. For longer storage, refrigerate in an airtight container. Bring to room temperature before serving for the best texture.

→ Can I substitute the cake flour?

For every cup of cake flour, use 1 cup minus 2 tablespoons all-purpose flour mixed with 2 tablespoons cornstarch. This mimics the lower protein content of cake flour.

→ Why did my cake layers sink in the middle?

This usually means underbaking or opening the oven door too early. Ensure the oven is fully preheated and avoid checking until at least 25 minutes have passed.