Coconut Cake with Meringue Frosting

The kitchen was filled with the sweet smell of toasting coconut while rain tapped against the windowpane. I'd been attempting this cake for months, ever since my grandmother mentioned it was the only dessert her mother would request for birthdays. The seven-minute frosting intimidated me at first, but watching those glossy white peaks form over simmering water felt like magic. That afternoon, with coconut scattered across the counter and frosting on my cheek, I finally understood why some recipes become family legends.

My sister's wedding reception was the first time I served this cake to a crowd. I'd baked and assembled it the night before, nervous about how the frosting would hold up during the summer heat. By the time we cut into that third layer, the room went quiet. The coconut shavings caught the light like snow, and even people who claimed they didn't like coconut went back for seconds. Now it's the cake everyone requests for their special moments.

Ingredients

• Cake flour: Lower protein content keeps these layers delicate and tender, but all-purpose works in a pinch
• Baking powder: This is your lift, giving the cake its rise without weighing it down
• Salt: Just a pinch balances all that sweetness and lets the coconut shine through
• Unsalted butter: Room temperature is nonnegotiable here for proper aeration with the sugar
• Granulated sugar: Creamed with butter, this creates the air pockets that make the cake light
• Egg whites: Using only whites keeps the cake stark white and adds structure without density
• Vanilla extract: Pure extract makes a difference you can taste in every bite
• Whole milk: Also needs to be room temperature so it emulsifies smoothly into the batter
• Coconut milk: Unsweetened creates the most luscious filling that's not cloying
• Sweetened shredded coconut: This gets folded into the filling and pressed onto the outside
• Cream of tartar: The secret ingredient that stabilizes your meringue frosting

Instructions

Preheat your oven and prepare the pans:

Get your oven to 350°F and grease three 8-inch rounds, then dust them with flour for easy release later.

Whisk the dry ingredients together:

Combine cake flour, baking powder, and salt in a bowl so everything's evenly distributed.

Cream butter and sugar:

Beat them for about 3 minutes until the mixture turns pale and fluffy, which is the foundation of a tender cake.

Add egg whites and vanilla:

Drop in those egg whites one at a time, letting each incorporate fully, then stir in your vanilla.

Alternate adding flour and milk:

Start and end with the flour mixture, mixing only until combined to keep the texture tender.

Bake the layers:

Distribute batter evenly among your pans and bake for 25 to 30 minutes until a toothpick comes out clean.

Cool completely:

Let them rest 10 minutes in the pans, then turn onto wire racks to cool all the way through.

Make the coconut filling:

Simmer coconut milk with sugar until dissolved, stir in shredded coconut, and cool until thick and spreadable.

Whip up seven-minute frosting:

Over simmering water, beat egg whites with sugar, water, and cream of tartar until glossy peaks form, then add vanilla.

Assemble the cake:

Layer the cakes with coconut filling between them, then frost everything and press coconut onto the outside.

Let it set:

Give the cake at least 30 minutes to firm up before slicing into those gorgeous layers.

Save

Last Christmas, my niece asked to help decorate the cake. She was four years old and standing on a chair, fingers sticky with coconut, declaring this was the most beautiful thing she'd ever seen. We had coconut everywhere, in her hair, on the floor, dusted across the countertop like edible snow. The cake wasn't perfect, but photographing her proud face next to our creation became my favorite memory of the whole holiday.

Getting the Frosting Right

Seven-minute frosting earned its name honestly, but timing varies with humidity and kitchen temperature. I've learned to trust my eyes more than the clock, watching for those glossy, stiff peaks that hold their shape when you lift the whisk. The mixture should feel warm but not hot, and glossy like satin. If it looks dull or grainy, keep whisking, and don't be afraid to put it back over the water for another minute or two.

Making It Your Own

Some days I swap half the whole milk for coconut milk in the cake batter for extra flavor, especially when I want something really tropical. A pinch of cardamom in the filling adds this lovely warmth that people can't quite identify but keeps them coming back for more. During winter, I've been known to fold in some lemon zest to brighten everything up, cutting through the richness.

Serving and Storing

This cake tastes best at room temperature, so take it out of the fridge about an hour before serving. The frosting softens and the coconut filling becomes even more luscious when it's not cold. Leftovers keep well covered at room temperature for a day, but the frosting starts to weep after that. For longer storage, refrigerate and bring to room temp before serving again.

• Clean knife with hot water between slices for the cleanest cuts through all that coconut
• Place cake dowels in the layers if transporting, since the filling can make tiers slide
• Serve with a hot cup of tea or something sparkling to cut through the sweetness

Save

There's something deeply satisfying about cutting into this cake and seeing those pristine white layers studded with coconut. Every slice feels like a celebration.

Recipe Questions & Answers

→ How do I know when the meringue frosting is ready?

The frosting is ready when it forms stiff peaks that hold their shape when you lift the whisk. The mixture should appear glossy and thick, typically after beating for about 7 minutes over simmering water. An additional 2 minutes of beating off the heat helps stabilize it further.

→ Can I make the cake layers ahead of time?

Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap once completely cooled and store at room temperature. The frosting and filling are best made the same day you assemble, as meringue frosting doesn't store well and can weep or become sticky overnight.

→ Should I use sweetened or unsweetened coconut for the filling?

The filling works best with sweetened shredded coconut as it provides the perfect balance of sweetness without being overpowering. If you only have unsweetened coconut, you may want to increase the sugar in the filling slightly to compensate. For the decoration, toasted coconut adds wonderful flavor and visual appeal.

→ Why did my cake layers turn out dense?

Dense cake layers usually result from overmixing the batter once the flour is added, which develops too much gluten. Mix only until the flour is just combined. Also ensure all ingredients are at room temperature before mixing, and don't open the oven door during baking as this can cause the cake to fall.

→ Can I substitute coconut milk in the cake batter?

Absolutely! Substituting half the whole milk with unsweetened coconut milk adds deeper coconut flavor throughout the cake layers. This small change enhances the overall tropical taste without affecting the texture. Just be sure to use full-fat coconut milk for the best results.

→ How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 2 days. The meringue frosting doesn't refrigerate well as it can become sticky and weep moisture. For longer storage, you can freeze unfrosted cake layers wrapped tightly in plastic for up to 3 months, then thaw and frost when ready to serve.