Classic Coconut Layer Cake (Printable)

A tender white cake layered with rich coconut filling and topped with a light, fluffy meringue frosting.

# 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

# Directions:

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 - Incorporate egg whites one at a time, mixing well after each addition, then stir in vanilla extract.
05 - Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
06 - Divide batter evenly among prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - In a small saucepan, combine coconut milk and sugar. Simmer, stirring to dissolve sugar. Remove from heat and stir in shredded coconut. Cool to room temperature until 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, glossy peaks form, about 7 minutes. Remove from heat, add vanilla, and continue beating for 2 minutes.
10 - Place one cake layer on a serving plate. Spread half of the coconut filling over it. Top with second layer and spread remaining filling. Add third cake layer.
11 - Cover entire cake with the seven-minute frosting. Press shredded coconut onto sides and top for decoration.
12 - Allow the cake to set for at least 30 minutes before slicing and serving.

# Expert Advice:

01 -
  • The frosting feels magical as it transforms from thin egg whites into clouds of sweetness right before your eyes.
  • It's impressive enough for a wedding but honest enough to make on a random Tuesday afternoon.
  • Room-temperature ingredients make this foolproof—no hidden baking disasters waiting to happen.
02 -
  • Seven-minute frosting can break if you over-beat it after adding vanilla—stop as soon as it looks glossy and perfect, even if it seems like you could beat it more.
  • This frosting is best the day it's made; it starts weeping and separating after that, so plan to serve it fresh.
  • If your cake layers are domed on top, slice them level before stacking—it keeps everything stable and prevents the layers from sliding.
03 -
  • Level your cake layers before stacking so they sit flat instead of wobbling—a serrated bread knife works better than you'd think.
  • If your filling seems too soft after cooling, refrigerate it for 15 minutes before spreading—it should hold its shape but not be so cold it tears the cake.
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