Classic Coconut Layer Cake (Printable Version)

A tender white cake with coconut filling and a fluffy seven-minute meringue frosting.

# What You 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 the 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 unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
04 - Add egg whites one at a time, mixing thoroughly after each addition, then stir in vanilla extract.
05 - Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour, mixing until just combined.
06 - Divide batter evenly among the prepared pans and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely.
08 - In a saucepan, combine coconut milk and sugar, simmer while stirring to dissolve sugar. Remove from heat, stir in shredded coconut, and cool to room temperature until thick and spreadable.
09 - Place egg whites, sugar, water, and cream of tartar in a heatproof bowl set over simmering water. Whisk mixture using a hand mixer on high until stiff peaks form and mixture is glossy, about 7 minutes. Remove from heat, add vanilla extract, and beat for 2 more minutes.
10 - Place one cake layer on a serving platter, spread half the coconut filling evenly on top. Add the second layer and spread with the remaining filling, then top with the third layer.
11 - Cover the entire cake with the seven-minute frosting. Press shredded coconut onto the sides and top for decoration.
12 - Allow the cake to set for at least 30 minutes before slicing.

# Expert Advice:

01 -
  • The cake stays tender for days because of the milk and butter ratio, no dry crumb here.
  • Seven-minute frosting is lighter than buttercream and doesnt make you feel heavy after a slice.
  • Coconut filling adds a chewy sweetness that cuts through the fluffiness perfectly.
  • It looks impressive but the steps are straightforward once you get your rhythm.
02 -
  • Room temperature ingredients matter more than you think, cold eggs and milk will not blend smoothly and the batter can curdle.
  • Seven-minute frosting cannot sit, it hardens as it cools so frost the cake immediately after making it.
  • If your filling is too runny, let it cool longer or add more shredded coconut to thicken it up.
  • Rotate your cake pans halfway through baking so the layers rise evenly and dont dome too much.
03 -
  • Weigh your flour if you can, too much makes the cake dense and dry instead of tender.
  • Use a stand mixer for the frosting if you have one, holding a hand mixer over steam for seven minutes gets tiring fast.
  • Press the coconut onto the frosting gently with your palms, it sticks better than if you just sprinkle it on.
  • If the filling is too thick to spread, warm it for a few seconds in the microwave and stir until smooth.
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