Coconut Cake with Meringue Frosting

My grandmother never wrote down her coconut cake recipe. She'd hum while sifting flour, and I watched, perched on a kitchen stool, trying to memorize the rhythm of her measuring cups. This version captures that same ethereal sweetness, the kind that makes kitchen windows fog up with promise and anticipation.

I made this cake for my daughter's birthday last spring. She blew out candles through drifts of coconut snowflakes, and something about that moment, watching her face illuminated by flickering light, reminded me why some recipes deserve to be passed down like stories.

Ingredients

• 2 1/2 cups cake flour: Low protein creates that tender, velvety crumb that practically melts
• 2 1/2 tsp baking powder: The lift that makes each layer feel weightless and airy
• 1/2 tsp salt: Just enough to heighten sweetness without making it taste savory
• 1 cup unsalted butter: Room temperature is non-negotiable for proper creaming
• 2 cups granulated sugar: Creates fine crumb structure while sweetening
• 4 large egg whites: Keeps cake snow-white while providing structure
• 1 tsp vanilla extract: Pure extract makes a noticeable difference
• 1 cup whole milk: Full fat yields the most tender results
• 1 cup coconut milk: Unsweetened balances the shredded coconut sweetness
• 1/2 cup granulated sugar: For the filling, this amount perfectly offsets coconut's natural sweetness
• 2 cups sweetened shredded coconut: The filling becomes almost like coconut curd
• 3 large egg whites: Room temperature whites achieve maximum volume
• 1 1/4 cups granulated sugar: Creates stable, glossy meringue frosting
• 1/4 cup water: Dissolves sugar for smooth frosting texture
• 1/4 tsp cream of tartar: The secret ingredient that stabilizes meringue
• 1 tsp vanilla extract: Rounds out the frosting's sweetness
• 1 1/2 cups sweetened shredded coconut: Toasted coconut adds visual drama and crunch

Instructions

Preheat your oven and prepare the pans:

Set oven to 350°F and generously grease three 8-inch round pans, dusting with flour for insurance.

Whisk the dry ingredients together:

Combine cake flour, baking powder, and salt in a medium bowl.

Cream butter and sugar until pale:

Beat on medium-high for 3 full minutes until mixture looks like fluffy white clouds.

Add egg whites one at a time:

Incorporate each completely before adding the next, then stir in vanilla.

Alternate adding flour and milk:

Start and end with flour mixture, mixing only until combined.

Bake until golden:

Divide batter among pans and bake 25 to 30 minutes until a toothpick emerges clean.

Cool cakes completely:

Let rest in pans 10 minutes before turning onto wire racks.

Prepare coconut filling:

Simmer coconut milk and sugar until dissolved, then stir in shredded coconut and cool.

Make seven-minute frosting:

Whisk egg whites, sugar, water, and cream of tartar over simmering water until glossy peaks form.

Assemble the cake:

Layer cakes with coconut filling between each.

Frost and decorate:

Cover entire cake with meringue frosting and press shredded coconut into sides and top.

Let set before slicing:

Wait 30 minutes for frosting to firm up slightly.

Save

This cake appeared on my Easter table for years, becoming the anchor everyone anticipated. There's something about coconut that feels like celebration, like tiny edible pearls scattered across something sweet and precious.

Make It Your Own

Once I accidentally used coconut milk in the cake layers instead of regular milk, and the resulting flavor was so intense that it became my permanent adaptation. Small experiments sometimes yield the best discoveries.

Understanding Seven-Minute Frosting

The first time I made meringue frosting, I thought it was taking too long and stopped early. My frosting wept and turned sticky, teaching me that seven minutes truly means seven minutes, not six and a half.

Serving and Storing

This cake actually improves after resting a few hours, as the filling seeps slightly into the layers. But the frosting peaks are tallest on day one, so there's beauty in both timing approaches.

• Slice with a sharp knife dipped in hot water for clean cuts
• Store under a cake dome at room temperature, never refrigerated
• Frosting loses structure after 24 hours, so plan accordingly

Save

May your kitchen fill with coconut-scented steam and the sound of people asking for just one more slice.

Recipe FAQs

→ Can I make this coconut cake in advance?

Yes, bake the cake layers up to two days ahead and wrap tightly. Assemble and frost the day you plan to serve, as seven-minute frosting is best enjoyed fresh.

→ What if I don't have three cake pans?

Bake in two 9-inch pans instead, extending baking time to 30-35 minutes. You'll have two thicker layers to fill and stack.

→ Can I use a different frosting?

Traditional buttercream or cream cheese frosting work beautifully, though they'll provide a different texture than the light, airy meringue frosting.

→ Why is my meringue frosting not forming stiff peaks?

Ensure your bowl and beaters are completely grease-free. The mixture must be whisked over simmering water for the full seven minutes to reach the proper temperature.

→ How do I toast coconut for decoration?

Spread shredded coconut on a baking sheet and bake at 325°F for 5-10 minutes, stirring frequently. Watch closely as coconut browns quickly.

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

Yes, coconut cream creates a richer, more intense coconut flavor. Just reduce the sugar slightly to balance the sweetness.