Coconut Cake White Layers (Printable Version)

Classic white cake layers with sweet coconut filling and fluffy 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 Make:

01 - Preheat 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 butter and sugar until light and fluffy, approximately 3 minutes.
04 - Add egg whites one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly among prepared pans. Bake for 25 to 30 minutes, until a toothpick inserted in center comes out clean.
07 - Cool cakes in pans for 10 minutes, then remove and transfer to wire racks to cool completely.
08 - Combine coconut milk and sugar in a small saucepan. Simmer while stirring until sugar dissolves. Remove from heat and stir in shredded coconut. Cool to room temperature until mixture reaches spreadable consistency.
09 - Place egg whites, sugar, water, and cream of tartar in a heatproof bowl set over simmering water. Beat with hand mixer on high speed until stiff peaks form and mixture becomes glossy, approximately 7 minutes. Remove from heat, add vanilla, and continue beating for 2 additional minutes.
10 - Place first cake layer on serving platter. Spread half the coconut filling over top. Add second layer and spread remaining filling. Position third cake layer on top.
11 - Cover entire cake surface with seven-minute frosting. Press shredded coconut onto sides and top for decoration.
12 - Allow cake to set for at least 30 minutes before slicing.

# Expert Tips:

01 -
  • The seven-minute meringue frosting is lighter than air and tastes like a sweet kiss of vanilla
  • Coconut filling seeps into the layers making every bite impossibly moist
  • This cake keeps beautifully for days though it rarely lasts that long in my house
02 -
  • Room temperature ingredients combine better and prevent the batter from curdling or separating
  • The meringue frosting will weep if made on a humid day, so plan accordingly
03 -
  • Grate fresh coconut if you can find it, the difference is remarkable
  • Watch the meringue like a hawk during the last few minutes, it can go from glossy to grainy fast
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