Classic Tender Coconut Cake (Printable Version)

Tender white cake layered with luscious coconut filling and frosted with billowy seven-minute meringue.

# 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 (2 sticks) 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

# Directions:

01 - Preheat oven to 350°F. Grease and lightly flour three 8-inch round cake pans.
02 - Whisk together cake flour, baking powder, and salt in a bowl; set aside.
03 - Beat butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
04 - Incorporate egg whites one at a time, mixing thoroughly after each addition, then stir in vanilla extract.
05 - Alternately add flour mixture and milk to the butter mixture, starting and ending with flour, mixing gently until just combined.
06 - Divide batter evenly among pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - In a small saucepan, combine coconut milk and sugar. Heat until simmering, stirring to dissolve sugar. Remove from heat and mix in shredded coconut. Cool to room temperature until thick but spreadable.
09 - Whisk egg whites, sugar, water, and cream of tartar in a heatproof bowl set over simmering water. Beat with a hand mixer on high until stiff, glossy peaks form, about 7 minutes. Remove from heat, add vanilla, and beat for 2 more minutes.
10 - Place one cake layer on a serving plate and spread half the coconut filling over it. Add the second layer and spread remaining filling. Top with the third layer.
11 - Frost the entire cake with the seven-minute frosting, then press shredded coconut along the sides and top for decoration.
12 - Allow cake to set for at least 30 minutes before slicing and serving.

# Expert Advice:

01 -
  • The three tender cake layers stay impossibly moist, and that coconut filling between them is what everyone asks about.
  • Seven-minute frosting is pure theater—pillowy, sweet, and easier than buttercream once you understand the rhythm.
  • It's elegant enough for your best tablecloth but approachable enough to bake on a random Tuesday afternoon.
02 -
  • Seven-minute frosting is delicate and best served the same day—it doesn't refrigerate well and can weep if exposed to humidity or temperature changes.
  • Separating eggs the day before and letting them come to room temperature is the one trick that changed everything about how smoothly this bakes.
  • If your frosting looks grainy while beating, keep going—once it hits that glossy peak stage, it'll suddenly come together.
03 -
  • Keep your mixer bowl and beaters scrupulously clean before whipping egg whites—even a tiny bit of yolk or grease will prevent them from whipping to full peaks.
  • The most common mistake is opening the oven door too early; these layers are delicate and sudden temperature changes can cause them to fall, so wait until at least twenty-five minutes before checking.
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