Coconut Cake White Layers

The first time I attempted coconut cake, I made the mistake of using sweetened coconut milk in the frosting and ended up with something closer to candy than cake. My husband still laughs about how we had to scrape it off with a butter knife. That disaster taught me that coconut cake demands respect and patience, but get it right and you have something that feels like eating a cloud.

Last spring my sister asked me to make this for her engagement party and I spent three days obsessing over the layers. When she cut into it and coconut snowed down onto the serving platter, the whole room went quiet. Thats the moment I realized coconut cake isnt just dessert, its a celebration worth planning for.

Ingredients

• Cake flour: Lower protein than all-purpose which keeps the cake tender and soft, never tough
• Baking powder: The lift that makes these layers rise into perfect golden rounds
• Unsalted butter: Room temperature is non-negotiable here for proper creaming with the sugar
• Granulated sugar: Creates that fine crumb and helps the egg whites whip into glossy peaks
• Egg whites: Keep the cake snowy white and contribute to the tender texture
• Vanilla extract: Pure extract makes all the difference in both cake and frosting
• Whole milk: Adds richness and helps create a smooth batter
• Coconut milk: Unsweetened is key here to balance the sweetened coconut in the filling
• Sweetened shredded coconut: The star of the show in both filling and decoration
• Cream of tartar: Stabilizes the egg whites in the meringue frosting so they hold their shape

Instructions

Prepare your cake pans:

Heat your oven to 350°F and generously grease three 8-inch round pans with butter, then dust with flour, tapping out any excess.

Whisk the dry ingredients:

In a medium bowl, combine the cake flour, baking powder, and salt until everything is evenly distributed.

Cream butter and sugar:

Beat the butter and granulated sugar with an electric mixer for about 3 minutes until pale and fluffy, scraping down the bowl once.

Add egg whites and vanilla:

Beat in the egg whites one at a time, then stir in the vanilla extract until fully incorporated.

Combine wet and dry:

Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour, mixing until just combined.

Bake the layers:

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

Cool completely:

Let the cakes rest in their pans for 10 minutes before turning them onto wire racks to cool entirely.

Make the coconut filling:

Simmer coconut milk and sugar in a small saucepan until dissolved, then stir in shredded coconut and cool to room temperature.

Prepare the seven-minute frosting:

Whisk egg whites, sugar, water, and cream of tartar in a heatproof bowl over simmering water until stiff peaks form, then beat in vanilla.

Assemble the cake:

Layer the cakes with coconut filling between them, then frost the entire cake with meringue.

Decorate with coconut:

Press shredded coconut onto the frosted cake, covering the sides and top generously.

Let it set:

Allow the finished cake to rest for at least 30 minutes before slicing to let the flavors settle.

Pin It

My grandmother would say that a coconut cake is patience made edible. She was right, though she never had to explain why the kitchen was covered in coconut flakes at midnight.

Making Ahead

The cake layers can be baked and wrapped in plastic up to two days ahead. Store them at room temperature and assemble with filling and frosting the day you plan to serve.

Storing Leftovers

Seven-minute frosting doesnt like humidity, so keep the finished cake under a cake dome or in an airtight container at room temperature for up to two days. The refrigerator can make the meringue weep, though it will still taste delicious.

Serving Suggestions

This cake deserves to be the star of the show, but a cup of black tea or dry sparkling wine makes it even better. Serve thin slices because this is the kind of rich that makes people happy they wore stretchy pants.

• Toast some of the coconut for garnish to add crunch and visual contrast
• Chill the cake for 15 minutes before slicing to get cleaner cuts
• Run your knife under hot water and wipe it between slices for the most beautiful servings

Pin It

Theres something deeply satisfying about serving a cake that looks as impressive as this one tastes. Every time I make it, I remember why coconut cake has been gracing Sunday tables and celebration spreads for generations.

Recipe FAQs

→ Can I make the layers ahead of time?

Yes, bake and cool the cake layers completely, then wrap tightly in plastic and freeze for up to a month. Thaw at room temperature before filling and frosting.

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

Bake in two 9-inch pans instead, adjusting the baking time to 30-35 minutes. You'll have two thicker layers to slice horizontally if desired.

→ Can I use a different frosting?

Traditional buttercream or cream cheese frosting work well, though the seven-minute meringue provides the classic light, airy texture that balances the rich coconut filling.

→ How do I toast the coconut?

Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring frequently until golden brown. Watch closely as it burns easily.

→ Why is my meringue frosting not forming stiff peaks?

Ensure your bowl and beaters are completely grease-free. The mixture must be heated over simmering water until it reaches 160°F (71°C) before beating. Continue beating for the full 7 minutes.

→ Can I reduce the sugar?

The sugar is essential for structure in both the cake layers and meringue frosting. Reducing it significantly may affect texture and stability.