Coconut Cake with Meringue

The summer my grandmother taught me to make coconut cake, I learned that patience is the secret ingredient. She stood by the stove with a hand mixer, whipping egg whites over simmering water until my arm ached just watching her. The kitchen filled with the sweet smell of toasting coconut, and she told me that good things cannot be rushed, especially seven-minute frosting which actually takes exactly seven minutes and not a second less.

I made this cake for my daughters birthday one year when she requested something special but not chocolate. The look on her face when she saw the clouds of white frosting covered in snowy coconut was worth every minute of whisking over that hot water bath. Her friends asked for the recipe, and suddenly I was the designated coconut cake baker for every family gathering.

Ingredients

• Cake flour: Lower protein content creates a more tender crumb than all-purpose flour, giving you that delicate cake texture
• Unsalted butter at room temperature: Essential for proper creaming with sugar to create air pockets that make the cake light
• Egg whites only: Using just whites keeps the cake pure white and creates a finer, more delicate structure
• Coconut milk: Adds authentic coconut flavor throughout the filling that you cannot get from extract alone
• Sweetened shredded coconut: Provides both texture inside the filling and that signature snow-covered appearance outside
• Cream of tartar: Stabilizes the egg whites in the frosting so they hold their peaks without collapsing

Instructions

Prepare for baking:

Preheat your oven to 350°F (175°C) and thoroughly grease and flour three 8-inch round cake pans, tapping out any excess flour so the layers release cleanly later.

Combine dry ingredients:

Whisk together cake flour, baking powder, and salt in a medium bowl, then set aside while you prepare the wet ingredients.

Cream butter and sugar:

Beat butter and sugar with an electric mixer for about 3 minutes until the mixture turns pale and fluffy, creating the base for a tender cake.

Add egg whites and vanilla:

Beat in egg whites one at a time, fully incorporating each before adding the next, then stir in vanilla extract for flavor.

Combine wet and dry ingredients:

Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour, mixing only until combined to avoid tough cake layers.

Bake the layers:

Divide batter evenly among prepared pans and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.

Cool completely:

Let cakes rest in pans for 10 minutes before turning them out onto wire racks to cool entirely, which prevents soggy layers when assembled.

Make coconut filling:

Simmer coconut milk and sugar in a small saucepan until sugar dissolves, then stir in shredded coconut and let the mixture cool to room temperature until thick and spreadable.

Whip seven-minute frosting:

Whisk egg whites, sugar, water, and cream of tartar in a heatproof bowl over simmering water until stiff glossy peaks form, then beat in vanilla off the heat.

Assemble the layers:

Spread half the coconut filling on the first cake layer, add the second layer with remaining filling, then place the third layer on top.

Frost and decorate:

Cover the entire cake with the billowy frosting, then press shredded coconut into the sides and top for that classic snow-covered look.

Let set before serving:

Allow the finished cake to rest for at least 30 minutes so the frosting firms up slightly and the layers settle.

Save

This cake has become my go-to for baby showers and bridal teas because it feels elegant without being fussy. The white-on-white presentation makes any table look beautiful, and the light texture means guests can enjoy a generous slice without feeling too full afterward.

Making Seven-Minute Frosting

The double boiler method is worth the extra effort because it creates the most stable meringue frosting I have found. Keep the water at a gentle simmer and whisk continuously, testing peaks after 7 minutes by lifting the beaters, the mixture should hold its shape without drooping at all.

Toasting Coconut

Spread shredded coconut in a single layer on a baking sheet and toast at 350°F (175°C) for 5 to 7 minutes, shaking the pan halfway through. Watch carefully because coconut goes from perfectly golden to burnt in seconds, and the difference affects both flavor and appearance dramatically.

Assembly Success

Place a dab of frosting on your serving plate before setting down the first cake layer to keep it from sliding around while you work. Use an offset spatula to spread fillings and frosting evenly, and consider chilling the assembled cake for 15 minutes before applying the final coat of frosting for the smoothest finish.

• Start with a thin crumb coat of frosting and refrigerate for 20 minutes before adding the final layer
• Press coconut onto the sides immediately after frosting while it is still sticky
• Store the cake at room temperature for up to one day, then refrigerate if keeping longer

Save

This cake reminds me that some recipes are worth the extra effort, especially when they create memories around the table that last far longer than the dessert itself.

Recipe FAQ

→ Can I make the coconut filling ahead of time?

Yes, prepare the filling up to 2 days in advance and store in an airtight container in the refrigerator. Bring to room temperature before spreading to ensure smooth application on the cake layers.

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

Ensure your mixing bowl is completely clean and grease-free. The mixture must be heated over simmering water while beating continuously. If humidity is high, it may take longer than 7 minutes. Continue beating until glossy and stiff.

→ Can I use all-purpose flour instead of cake flour?

For best results, use cake flour as it creates a more tender crumb. If substituting all-purpose flour, use 2 cups plus 2 tablespoons, but the texture may be slightly denser than the intended delicate result.

→ How do I toast coconut for garnish?

Spread shredded coconut in a single layer on a baking sheet. Bake at 350°F (175°C) for 5-10 minutes, stirring every 2-3 minutes until golden brown. Watch closely as coconut burns quickly. Cool completely before applying.

→ Can I assemble this cake the day before serving?

The components can be prepared ahead, but for optimal texture, assemble and frost within 4-6 hours of serving. The meringue frosting begins to weep after prolonged storage. Keep assembled cake at room temperature, uncovered.

→ What's the best way to store leftovers?

Store cut pieces in an airtight container at room temperature for up to 2 days. The meringue may soften slightly but remains delicious. Avoid refrigeration as it causes the frosting to become sticky and lose its fluffy texture.