Classic Coconut White Cake (Printable)

Tender white cake with creamy coconut filling and light seven-minute meringue frosting.

# 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 Make:

01 - Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans to ensure easy removal.
02 - Whisk together cake flour, baking powder, and salt in a bowl; set aside.
03 - Using an electric mixer, beat the unsalted butter and granulated sugar until light and fluffy, approximately 3 minutes.
04 - Add the egg whites one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
05 - Alternately add the dry flour mixture and whole milk to the butter mixture, starting and finishing with the flour. Mix until just combined, avoiding overmixing.
06 - Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
07 - Allow cakes to cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.
08 - In a small saucepan, combine coconut milk and sugar. Heat until simmering, stirring to dissolve sugar. Remove from heat and stir in shredded coconut. Cool to room temperature until thick but spreadable.
09 - Place egg whites, sugar, water, and cream of tartar in a heatproof bowl over simmering water. Whisk continuously with a hand mixer on high speed until stiff, glossy peaks form (about 7 minutes). Remove from heat, add vanilla extract, and beat 2 minutes more.
10 - Place one cake layer on a serving plate. Spread half of the coconut filling evenly over top. Add the second layer and spread with the remaining filling, then top with the third layer.
11 - Cover the entire cake with the seven-minute frosting. Press shredded coconut onto the sides and top for decoration.
12 - Let the cake rest for at least 30 minutes to allow the frosting to set before slicing.

# Expert Advice:

01 -
  • The seven-minute frosting whips into this impossibly silky, cloud-like topping that tastes like sweet air.
  • Three layers mean more filling, more coconut, more reason to come back for seconds.
  • It's elegant enough for fancy occasions but honestly tastes even better on a regular Tuesday with coffee.
02 -
  • Seven-minute frosting is temperature sensitive—if your kitchen is very warm, it can stay too soft; if it's cold, it may set too quickly and become grainy instead of fluffy.
  • Toasted coconut on top adds incredible flavor and color, but it can brown too much, so watch it closely in the oven.
  • This cake is best the day it's made; the frosting is most voluptuous and the filling stays fresh.
03 -
  • Substitute half the milk with unsweetened coconut milk for deeper coconut flavor throughout the cake—this is my secret move.
  • If your frosting seems too soft, place the whole bowl in an ice bath for a few minutes while beating; it firms up beautifully.
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