Coconut Cake with Meringue (Printable)

Classic tender layers filled with sweet coconut and topped with billowy meringue frosting

# 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:

01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
02 - Whisk together cake flour, baking powder, and salt in a bowl. Set aside.
03 - Using an electric mixer, beat butter and sugar until light and fluffy, approximately 3 minutes.
04 - Add egg whites one at a time, mixing thoroughly after each addition. 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 to 30 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool 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. Cool to room temperature until 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 -
  • The combination of tender white cake and creamy coconut filling creates an unforgettable texture that keeps people coming back for seconds
  • Seven-minute frosting is lighter than buttercream and lets the coconut flavor shine through without feeling too heavy
02 -
  • Room temperature ingredients combine more smoothly and create a better texture, so take everything out of the refrigerator at least an hour before baking
  • The frosting must be whipped over simmering water not boiling water, or the egg whites can cook too fast and become grainy
03 -
  • For extra coconut flavor, replace half the regular milk in the cake batter with coconut milk
  • If the day is humid, add an extra 1/8 teaspoon of cream of tartar to help the frosting hold its shape
Return