Classic tender white coconut (Printable version)

A tender white cake layered with luscious coconut filling and topped with fluffy seven-minute meringue.

# What You 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 unsweetened coconut milk
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

# Step-by-step guide:

01 - Preheat the 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 granulated sugar until light and fluffy, about 3 minutes.
04 - Add egg whites one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Alternately add the flour mixture and milk to the butter mixture, starting 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 - Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
08 - In a small saucepan, combine coconut milk and sugar. Heat until sugar dissolves and mixture simmers. Remove from heat, stir in shredded coconut, and cool to room temperature until spreadable.
09 - Whisk egg whites, sugar, water, and cream of tartar in a heatproof bowl over simmering water until stiff peaks form and the mixture is glossy, approximately 7 minutes. Remove from heat, add vanilla, and beat for 2 more minutes.
10 - Place one cake layer on a serving plate. Spread half of the coconut filling evenly over it. Top with second cake layer and spread remaining filling. Add the final cake layer.
11 - Cover the 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.

# Expert Tips:

01 -
  • The cake itself is so tender it almost melts on your tongue, nothing like the dense coconut cakes you find in bakeries.
  • That seven minute frosting is a showstopper, billowy and sweet without being cloying, and it holds its shape beautifully.
  • The coconut filling between the layers adds a creamy richness that keeps every bite interesting.
  • It looks impressive enough for a wedding but comes together with ingredients you probably already have.
02 -
  • Room temperature ingredients are non negotiable for this recipe. Cold egg whites won't whip properly, and cold milk will cause the butter to seize into little clumps.
  • The seven minute frosting is best made right before you frost the cake. It doesn't hold well overnight, so plan to serve the cake the same day.
  • If the frosting starts to weep or get sticky, it means there was too much moisture or not enough beating. You can try adding a little more sugar and beating again, but it's tricky to fix.
03 -
  • Weigh your cake batter into each pan using a kitchen scale to ensure the layers bake evenly and stack without tilting.
  • Toast half the coconut for decoration by spreading it on a baking sheet and baking at 325°F (160°C) for 5 minutes, stirring often. It adds a nutty depth that makes the cake feel more sophisticated.
  • If the seven minute frosting feels too sweet, add a pinch of salt or a squeeze of lemon juice while beating. It balances the sugar and makes the flavor more complex.
  • Make the coconut filling a day ahead and keep it in the fridge. Bring it to room temperature before spreading, and it will be easier to work with and taste even better.
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