Coconut Cake with Meringue Frosting

Last summer my neighbor taught me how seven-minute frosting is actually magic in motion, watching glossy white peaks form over simmering water like edible clouds. We made three cakes that afternoon, testing each one until the coconut-to-cake ratio felt just right.

My aunt requested this for her birthday last year, and I spent the whole morning carefully toasting coconut until my kitchen smelled like a tropical bakery. Seeing her face light up when she saw that snowy white cake with golden flecks made every minute worth it.

Ingredients

• Cake flour: Lower protein content keeps these layers tender and soft, avoiding the tough texture that all-purpose flour sometimes creates
• Room temperature ingredients: Having butter, egg whites, and milk at the same temperature ensures the batter emulsifies properly for an even crumb
• Coconut milk: Using unsweetened coconut milk in the filling lets the shredded coconut shine without becoming cloyingly sweet
• Cream of tartar: This stabilizes the egg whites in the frosting, helping those glossy peaks hold their shape longer
• Toasted coconut: The final decoration adds beautiful color contrast and a subtle nutty crunch against the soft frosting

Instructions

Prep your pans and oven:

Grease and flour three 8-inch round pans while your oven preheats to 350°F, creating the perfect foundation for even baking

Whisk the dry ingredients:

Combine cake flour, baking powder, and salt in a bowl, ensuring everything is evenly distributed before you start mixing

Cream butter and sugar:

Beat them together for about 3 minutes until the mixture looks pale and fluffy, incorporating tiny air bubbles that make the cake light

Add egg whites and vanilla:

Drop in egg whites one at a time, letting each fully incorporate before adding the next, then stir in the vanilla for fragrant depth

Combine wet and dry:

Alternate adding the flour mixture and milk, starting and ending with flour, mixing only until everything just comes together

Bake the layers:

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

Cool completely:

Let cakes rest in their pans for 10 minutes before turning them onto wire racks, giving them time to set without breaking

Make coconut filling:

Simmer coconut milk with sugar until dissolved, stir in shredded coconut, and let it cool into a thick, spreadable mixture

Whip the frosting:

Set a heatproof bowl over simmering water and beat egg whites, sugar, water, and cream of tartar until stiff glossy peaks form

Assemble the cake:

Layer cake with coconut filling between each layer, then frost the entire exterior and press shredded coconut all over

Let it set:

Give the cake at least 30 minutes to rest before slicing, allowing the flavors to meld and the frosting to firm up slightly

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This cake has become my go-to for baby showers and bridal teas, something about the white-on-white presentation feels celebratory without being fussy. Last month I made it for a friend who had never tasted coconut cake before, and she took three slices home.

Making It Ahead

The cake layers can be wrapped tightly and frozen for up to a month, which means you can break up the work over several days. Just thaw them at room temperature before assembling and frosting.

Getting The Texture Right

That seven-minute frosting needs constant whisking over the simmering water, no walking away to check your phone or fold laundry. The transformation from liquid to glossy peaks is worth your full attention.

Serving Suggestions

A slice of this cake pairs beautifully with black tea or even a dry sparkling wine if you are feeling fancy. The coconut sweetness plays nicely against something slightly bitter or dry.

• Toast extra coconut for the top to create a stunning color contrast
• Use an offset spatula for the smoothest frosting application
• Let the cake sit at room temperature for 20 minutes before serving

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There is something deeply satisfying about cutting into that first slice and seeing the perfect layers you have created. Hope this cake brings as much joy to your table as it has to mine.

Recipe FAQs

→ What makes seven-minute frosting unique?

Seven-minute frosting is a cooked meringue made by whisking egg whites, sugar, water, and cream of tartar over simmering heat. The process creates a glossy, stable frosting with marshmallow-like texture that holds its shape beautifully for decorating layered cakes.

→ Can I make the coconut cake layers in advance?

Yes, the cake layers can be baked up to two days ahead. Wrap them tightly in plastic wrap and store at room temperature. The frosted assembled cake is best enjoyed the same day due to the meringue frosting's delicate texture, though leftovers can be refrigerated.

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

The frosting is ready when stiff peaks form and the mixture becomes glossy and holds its shape when you lift the whisk. This typically takes about seven minutes of beating over the simmering water, plus an additional two minutes once removed from heat.

→ Should I use sweetened or unsweetened coconut?

Sweetened shredded coconut works best for both the filling and decoration as it provides the right level of sweetness throughout the cake. If using unsweetened coconut, you may want to increase the sugar slightly in the filling mixture.

→ What's the best way to toast coconut for decoration?

Spread shredded coconut in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring frequently. Watch carefully as coconut can burn quickly. The toasted coconut adds wonderful flavor and attractive golden color to the finished cake.

→ Can I substitute coconut milk in the cake batter?

Absolutely. As noted in the recipe, substituting half the whole milk with coconut milk in the cake layers adds richer coconut flavor throughout. This creates a more intense coconut experience while maintaining the tender texture of the white cake.