Coconut Cake with Meringue Frosting

The first time I attempted a coconut cake, my kitchen turned into a snow globe of shredded coconut. Every surface, every utensil, even the cat ended up dusted with white flakes. But that first bite billowy sweet frosting against tender coconut soaked layers made the mess entirely worth it. Now it is the cake my sister requests for every birthday without fail. Something about that combination feels like celebration itself.

Last spring I made this for my book club and watched three normally reserved women practically scrape their plates clean. There is something about coconut that brings out the kid in everyone. The way the toasted coconut catches the light when you bring it to the table makes the whole room feel warmer somehow.

Ingredients

• Cake flour: This lower protein flour creates that tender fine crumbed texture you want in a celebration cake
• Unsalted butter: Room temperature butter is non negotiable here it needs to be soft enough to create those tiny air bubbles that make the cake light
• Egg whites: Using only whites keeps the cake stark white and lets the coconut flavor shine through without any eggy richness
• Coconut milk: The unsweetened kind mixed with sugar creates this lush soaked filling that is the secret to why these layers taste so incredible
• Cream of tartar: This stabilizes the egg whites in the frosting so you get those glossy peaks that hold their shape beautifully

Instructions

Get your pans ready:

Three 8-inch rounds greased and floured will make sure your layers release cleanly every time

Whisk the dry ingredients:

Cake flour baking powder and salt need to be evenly distributed before they meet the butter mixture

Cream butter and sugar:

Let your mixer run for a full three minutes here the mixture should look pale and almost airy

Add egg whites:

Dropping them in one at a time keeps everything emulsified and smooth

Alternate your additions:

Starting and ending with the flour mixture prevents over mixing which keeps the cake tender

Bake until just done:

A toothpick coming out clean is your signal but do not over bake or the layers will dry out

Make the coconut filling:

Let that coconut milk and sugar mixture simmer just until dissolved then stir in the coconut until it thickens as it cools

Whip the frosting:

Seven minutes over simmering water sounds fussy but that heat is what transforms egg whites into something glossy and miraculous

Assemble with patience:

Spend time leveling your layers and spreading the filling evenly the cake will taste better and slice more beautifully

Coat the outside:

Pressing the coconut into the frosting by hand gives you better control and a more even coating than trying to sprinkle it

Save

My grandmother kept a coconut cake on her counter throughout my entire childhood. I never understood how something so simple could feel so special until I started making it myself. Now I get why she made it so often it is the cake that makes people feel like they are home.

Making This Cake Your Own

After years of making this recipe I have learned that small tweaks can make it feel new each time. Sometimes I add a layer of tart passion fruit curd between the coconut and cake which cuts through all that sweetness beautifully. Other times I fold crushed pineapple into the filling for a tropical twist. Trust your instincts here.

Getting That Professional Look

The first time I frosted this cake I ended up with more coconut on my floor than on the actual cake. Now I work in sections pressing the coconut gently into the frosting with clean hands. Toast half the coconut and leave the other half plain for that gorgeous two toned look you see in bakery windows.

Storage and Timing

This cake needs at least 30 minutes to set after frosting so the seven-minute frosting firms up slightly. It will keep at room temperature for one day but after that the refrigerator becomes necessary. Bring slices to room temperature before serving because cold coconut cake loses some of its magic.

• Make the coconut filling up to two days ahead and keep it refrigerated
• Serve this cake the same day you frost it for the best texture
• Leftovers actually taste better on day two after the flavors have had time to meld

Save

There is nothing quite like watching someone take that first bite and seeing their eyes light up. This cake has that effect on people every single time.

Questions & Answers

→ How long does the frosting hold its shape?

The seven-minute meringue frosting stays glossy and holds stiff peaks for several hours at room temperature. It's best enjoyed the same day it's made for optimal texture and shine.

→ Can I make the cake layers in advance?

Yes, the cooled cake layers can be wrapped tightly in plastic and stored at room temperature for one day or frozen for up to three months before assembling and frosting.

→ Should I use sweetened or unsweetened coconut?

Sweetened shredded coconut works best for both the filling and decoration, providing the ideal balance of sweetness and moisture for this classic American dessert.

→ What makes seven-minute frosting different from buttercream?

Seven-minute frosting is a cooked meringue made by heating egg whites and sugar over simmering water. It creates a light, airy, and glossy texture unlike the dense creaminess of traditional buttercream.

→ How do I know when the meringue is ready?

The meringue is ready when it forms stiff peaks that hold their shape when the whisk is lifted, appears glossy and thick, and has reached a temperature of about 160°F (71°C) for food safety.

→ Can I toast the coconut ahead of time?

Toasted coconut can be prepared up to three days in advance and stored in an airtight container at room temperature. Toast at 350°F (175°C) for 5-8 minutes until golden brown, stirring frequently.