Coconut Cake with White Layers (Printable)

Tender white layers with coconut filling and fluffy meringue topping

# What You Need:

→ Cake Layers

01 - 2 1/2 cups cake flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp salt
04 - 1 cup unsalted butter, room temperature
05 - 2 cups granulated sugar
06 - 4 large egg whites, room temperature
07 - 1 tsp vanilla extract
08 - 1 cup whole milk, room temperature

→ Coconut Filling

09 - 1 cup coconut milk, unsweetened
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 tsp cream of tartar
16 - 1 tsp 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, about 3 minutes.
04 - Add egg whites one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly among prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - In a small saucepan, combine coconut milk and sugar. Bring to a simmer, stirring to dissolve sugar. Remove from heat and stir in shredded coconut. Let cool to room temperature; mixture should be thick but spreadable.
09 - In a heatproof bowl set over simmering water, whisk egg whites, sugar, water, and cream of tartar. Beat with a hand mixer on high until stiff peaks form and mixture is glossy, about 7 minutes. Remove from heat, add vanilla, and beat 2 more minutes.
10 - 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.
11 - Frost the entire cake with seven-minute frosting. Press shredded coconut onto the sides and top for decoration.
12 - Let cake set for at least 30 minutes before slicing.

# Expert Advice:

01 -
  • The seven-minute frosting creates the most gorgeous, marshmallow-like texture that literally melts on your tongue.
  • Coconut filling between layers keeps everything incredibly moist without making the cake soggy.
  • That billowy white frosting covered in coconut flakes looks absolutely stunning and impresses everyone.
02 -
  • Room temperature ingredients are absolutely crucial for this cake to come together properly.
  • The seven-minute frosting is weather sensitive. Make it on a dry day or it may never reach stiff peaks.
  • Don't underbake the layers or they'll sink under the weight of the filling and frosting.
03 -
  • When greasing pans, use a pastry brush for even coverage in all the nooks and crannies.
  • For perfectly even layers, weigh the batter before dividing it among the pans.
  • If the frosting starts looking grainy, keep beating and it will smooth out.
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