Classic Coconut Cake Layers (Printable)

Tender white cake with rich coconut filling and light seven-minute meringue frosting, perfect for festive occasions and teatime.

# 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, softened
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

# How to Make It:

01 - Preheat the oven to 350°F and grease and flour three 8-inch round cake pans.
02 - Whisk together the cake flour, baking powder, and salt in a bowl and set aside.
03 - Using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
04 - Add egg whites one at a time, mixing well after each addition, then stir in the vanilla extract.
05 - Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour, and mix until just combined.
06 - Divide batter evenly between pans and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes before removing onto wire racks to cool completely.
08 - In a small saucepan, simmer coconut milk and sugar, stirring until sugar dissolves. Remove from heat, stir in shredded coconut, and let cool to room temperature until thick but 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 additional minutes.
10 - Place one cake layer on a serving plate, spread half the coconut filling, add the second layer, spread remaining filling, and top with the final layer.
11 - Cover entire cake with seven-minute frosting and press shredded coconut onto the sides and top.
12 - Let the cake set for at least 30 minutes prior to slicing.

# Expert Suggestions:

01 -
  • The tender crumb melts on your tongue like it was made just for you.
  • Homemade seven-minute frosting feels like a small miracle when it transforms from liquid to clouds in your bowl.
  • That first bite of filling between layers reminds you why homemade always tastes different than bakery versions.
02 -
  • Seven-minute frosting is pure humidity—it's best the day it's made because moisture in the air will soften it over time, so serve it proudly and without apology.
  • If your frosting isn't forming peaks after 7 minutes, your water temperature matters; it needs to be gently simmering, not boiling.
  • Room temperature ingredients aren't a suggestion; they're the difference between a tender crumb and a dense, disappointed cake.
03 -
  • The moment you finish creaming butter and sugar, you've already done the hardest part—everything after that is mostly just paying attention.
  • Invest in an instant-read thermometer for the water bath if you make seven-minute frosting often; it takes the guesswork out of when the water is gentle enough.
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