Classic Coconut Layered Cake (Printable)

Tender white layers with creamy coconut filling and a light meringue frosting, perfect for celebrations or afternoon treats.

# What You'll 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 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 teaspoon cream of tartar
16 - 1 teaspoon vanilla extract

→ Decoration

17 - 1 1/2 cups sweetened shredded coconut, toasted or plain

# How-To Steps:

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 the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
06 - Divide batter evenly among prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Combine coconut milk and sugar in a small saucepan. Bring to a simmer while stirring to dissolve sugar. Remove from heat, then stir in shredded coconut. Cool to room temperature until thick but spreadable.
09 - Whisk egg whites, sugar, water, and cream of tartar in a heatproof bowl set over simmering water. Beat with a hand mixer on high until stiff, glossy peaks form, about 7 minutes. Remove from heat, add vanilla, and beat an additional 2 minutes.
10 - Place one cake layer on serving plate. Spread half of the coconut filling evenly on top. Add second layer and spread with remaining filling. Top with final cake layer.
11 - Frost entire cake with the seven-minute frosting. Press shredded coconut onto sides and top for decoration.
12 - Allow cake to set for at least 30 minutes before slicing and serving.

# Expert Advice:

01 -
  • The cake stays moist and delicate without feeling dense or heavy.
  • Seven-minute frosting is forgiving once you understand the rhythm of the whisk.
  • You can make it taste even more tropical by swapping some milk for coconut milk.
02 -
  • All ingredients must be room temperature or the batter will be lumpy and the crumb will suffer.
  • Seven-minute frosting sets up faster than regular buttercream, so frost the cake right before serving for the best texture.
  • If your meringue looks grainy or won't whip, your bowl probably had a speck of yolk in it—even a tiny bit breaks the whole batch.
03 -
  • Keep an ice bath nearby while making meringue frosting so you can plunge the bowl into cold water if it starts to look grainy.
  • If you substitute half the milk with coconut milk in the batter, reduce the vanilla slightly so the flavor doesn't become one-dimensional.
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