Save The first time I made coconut cake, my kitchen smelled like a tropical bakery took over my apartment. I was attempting this for my mother's birthday, and I must admit the seven-minute frosting had me sweating a little. But watching those egg whites transform into glossy white peaks felt like pure magic. The cake emerged tender and perfect, and my mom took one bite and declared it better than any bakery version she'd ever had.
Last summer, I brought this cake to a neighborhood potluck and watched it disappear within minutes. My friend Sarah actually asked for the recipe before she'd even finished her first slice. The combination of tender vanilla cake, sweet coconut filling, and that airy meringue frosting just hits different when the weather's warm. Now it's my go-to for any celebration that calls for something special.
Ingredients
- 2 1/2 cups cake flour: This lower-protein flour creates the most delicate, tender crumb. All-purpose makes the cake too dense.
- 2 1/2 tsp baking powder: Gives the cake its lift and ensures those layers rise beautifully.
- 1/2 tsp salt: Balances the sweetness and brings out all the flavors.
- 1 cup unsalted butter: Room temperature is non-negotiable here for proper creaming and a tender texture.
- 2 cups granulated sugar: Sweetens and tenderizes while creating that lovely golden crust.
- 4 large egg whites: Whites only keep the cake pure white and incredibly light.
- 1 tsp vanilla extract: Pure vanilla makes all the difference in a simple cake like this.
- 1 cup whole milk: Adds richness and moisture. Room temperature prevents the batter from seizing.
- 1 cup coconut milk: Unsweetened works best for the filling, letting you control the sweetness.
- 1/2 cup granulated sugar: Sweetens the coconut filling just enough to complement, not overwhelm.
- 2 cups sweetened shredded coconut: The filling's star ingredient, creating those chewy, coconutty pockets.
- 3 large egg whites: The foundation of that magical seven-minute frosting.
- 1 1/4 cups granulated sugar: Dissolves into the egg whites to create a stable, glossy meringue.
- 1/4 cup water: Helps dissolve the sugar and create the right consistency for whipping.
- 1/4 tsp cream of tartar: The secret ingredient that stabilizes the egg whites and prevents weeping.
- 1 tsp vanilla extract: Adds depth to the otherwise sweet frosting.
- 1 1/2 cups sweetened shredded coconut: Pressed onto the outside for that gorgeous snowy finish.
Instructions
- Prepare your pans:
- Preheat oven to 350°F. Grease and flour three 8-inch round cake pans thoroughly. This cake sticks easily, so don't skip the flour.
- Whisk the dry ingredients:
- In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside while you cream the butter.
- Cream butter and sugar:
- Beat butter and sugar with an electric mixer for about 3 minutes until light and fluffy. You're incorporating air here, so don't rush this step.
- Add egg whites and vanilla:
- Add egg whites one at a time, mixing well after each addition. Stir in vanilla until combined.
- Alternate wet and dry:
- Add flour mixture and milk alternately, beginning and ending with flour. Mix until just combined to avoid developing gluten.
- Bake the layers:
- Divide batter evenly among prepared pans. Bake for 25 to 30 minutes until a toothpick comes out clean.
- Cool completely:
- Cool in pans for 10 minutes, then turn out onto wire racks. Let cool completely before filling or the frosting will melt.
- Make coconut filling:
- Simmer coconut milk and sugar in a small saucepan until sugar dissolves. Remove from heat and stir in shredded coconut. Cool to room temperature until thick and spreadable.
- Prepare seven-minute frosting:
- Whisk egg whites, sugar, water, and cream of tartar in a heatproof bowl over simmering water. Beat on high until stiff peaks form and mixture is glossy, about 7 minutes. Remove from heat, add vanilla, and beat 2 more minutes.
- Assemble the cake:
- Place one cake layer on a serving platter. Spread half the coconut filling on top. Add second layer and spread with remaining filling. Top with third cake layer.
- Frost and decorate:
- Frost the entire cake with seven-minute frosting. Press shredded coconut onto the sides and top for that signature snow-covered look.
- Let it set:
- Let the cake rest for at least 30 minutes before slicing. This helps the frosting set and makes cleaner cuts.
Save This cake has become my daughters most-requested birthday treat. The first time she helped me press the coconut onto the frosting, she was covered in flakes from forehead to elbows and grinning ear to ear. Now it's our tradition to make it together, and honestly, those messy moments in the kitchen are better than the cake itself.
Make It Your Own
Sometimes I'll add a layer of fresh raspberries or strawberries between the cake layers for a pop of tartness that cuts through all that sweetness. The red against the white frosting looks stunning too.
The Coconut Decision
Toasting the coconut for the outside garnish adds such incredible flavor and crunch. Just spread it on a baking sheet at 350°F for about 5 minutes, watching closely like a hawk because it burns fast.
Timing Matters
This cake is best served the same day you make it. The seven-minute frosting starts weeping after about 24 hours. But honestly, it never lasts that long anyway.
- If you need to make it ahead, bake the layers a day before and wrap tightly in plastic.
- Let the layers thaw completely before assembling if frozen.
- The coconut filling can be made up to two days ahead and stored in the refrigerator.
Save There's something so satisfying about slicing into that snowy white cake and seeing the tender crumb inside. Hope it becomes a favorite in your house too.
Recipe FAQs
- → What makes seven-minute frosting unique?
Seven-minute frosting is a cooked meringue made by whisking egg whites, sugar, water, and cream of tartar over simmering heat. The gentle cooking creates a glossy, stable frosting with stiff peaks that literally melts in your mouth with a delicate sweetness.
- → Can I make the layers ahead of time?
Yes, bake and cool the cake layers completely, then wrap tightly in plastic and store at room temperature for up to 24 hours or freeze for up to 3 months. Thaw frozen layers overnight before assembling and frosting.
- → Why use cake flour instead of all-purpose?
Cake flour has lower protein content than all-purpose flour, which creates a more tender, delicate crumb perfect for light white layers. The lower gluten development ensures the cake stays soft rather than becoming tough or chewy.
- → Should I toast the coconut for garnish?
Toasted coconut adds wonderful crunch and golden color contrast against the white frosting. Spread shredded coconut on a baking sheet at 350°F for 5-8 minutes, watching closely as it browns quickly. Let cool completely before pressing onto the frosted cake.
- → How long does this keep at room temperature?
Due to the egg white-based meringue frosting, this cake is best enjoyed the same day it's made. If needed, store covered at room temperature for up to 8 hours. Refrigeration is not recommended as it can cause the meringue to weep or become sticky.
- → Can I substitute coconut milk in the cake batter?
Absolutely. For enhanced coconut flavor throughout, replace half the whole milk in the cake layers with unsweetened coconut milk. This subtle variation infuses tropical notes into the tender crumb without compromising texture.