Name: Coconut Cake with Coconut Meringue Buttercream Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups cake flour; 1 cup granulated sugar; 2 teaspoons baking powder; 0.5 teaspoon kosher salt; 1 cup unsalted butter (at room temperature, cut into 2-inch pieces); 6 egg whites; 1 cup coconut milk; 1 cup sweetened shredded coconut; 1 vanilla bean (split in half lengthwise); 1 cup granulated sugar ((for frosting)); 6 egg whites ((for frosting)); 1 cup unsalted butter (at room temperature, cut into 2-inch pieces (for frosting)); 1 teaspoon vanilla extract ((for frosting)); 0.25 teaspoon kosher salt ((for frosting)); 1 cup coconut milk ((for frosting)); 1 cup sweetened shredded coconut ((for frosting))

Coconut Cake with Coconut Meringue Buttercream Frosting is a delightful treat that brings tropical vibes to any occasion. The combination of fluffy cake layers infused with coconut milk and shredded coconut, paired with a luscious meringue buttercream, creates a dessert that is both elegant and inviting. Whether you’re celebrating a birthday, hosting a summer gathering, or simply indulging in a sweet craving, this cake is sure to impress.

Why This Recipe Belongs in Your Rotation

This Coconut Cake with Coconut Meringue Buttercream Frosting is not just another dessert; it’s a celebration in every bite. The moist cake is complemented perfectly by the light and airy meringue buttercream, making it a crowd-pleaser. With a balance of sweetness from the coconut and a hint of vanilla, this cake is perfect for both casual and formal occasions. Plus, it’s a versatile recipe that can be customized with different flavors or toppings, ensuring it will remain a favorite for years to come.

Shopping List

2 cups (281.25g) cake flour
1 cup (250g) granulated sugar
2 teaspoons baking powder
0.5 teaspoon kosher salt
1 cup (170.25g) unsalted butter, at room temperature, cut into 2-inch pieces
6 egg whites
1 cup (226ml) coconut milk
1 cup (90g) sweetened shredded coconut
1 vanilla bean, split in half lengthwise
1 cup (300g) granulated sugar (for frosting)
6 egg whites (for frosting)
1 cup (340.5g) unsalted butter, at room temperature, cut into 2-inch pieces (for frosting)
1 teaspoon vanilla extract (for frosting)
0.25 teaspoon kosher salt (for frosting)
1 cup (150.67ml) coconut milk (for frosting)
1 cup (90g) sweetened shredded coconut (for frosting)

Cook’s Kit

Mixing bowls – for combining ingredients.
Electric mixer – for whipping egg whites and buttercream.
Measuring cups and spoons – for accuracy in ingredients.
Spatula – for folding and spreading frosting.
9-inch round cake pans – for baking the cake layers.
Cooling rack – to cool the cake layers properly.

How to Prepare Coconut Cake with Coconut Meringue Buttercream Frosting

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake layers release easily.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. Set this mixture aside while you prepare the wet ingredients.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the unsalted butter and 1 cup of granulated sugar until light and fluffy. This should take about 3-5 minutes.

Step 4: Incorporate Egg Whites and Coconut Milk

Add the egg whites to the butter mixture one at a time, mixing well after each addition. Then, mix in the coconut milk and the seeds scraped from the vanilla bean.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a dense cake.

Step 6: Fold in Shredded Coconut

Gently fold in the sweetened shredded coconut with a spatula, ensuring it is evenly distributed throughout the batter.

Step 7: Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cake Layers

Once baked, remove the cake layers from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to a cooling rack to cool completely.

Step 9: Prepare the Coconut Meringue Buttercream Frosting

In a clean mixing bowl, combine 6 egg whites and 1 cup of granulated sugar. Place the bowl over a pot of simmering water, whisking constantly until the sugar has dissolved and the mixture is warm to the touch.

Step 10: Whip the Meringue

Transfer the warmed egg white mixture to a stand mixer and whip on high speed until stiff peaks form and the mixture is glossy. This should take about 5-7 minutes.

Step 11: Add Butter and Flavor

With the mixer on low speed, gradually add the unsalted butter, one piece at a time. Once incorporated, add the vanilla extract, kosher salt, and 1 cup of coconut milk. Mix until smooth and creamy.

Step 12: Frost the Cake

Once the cake layers have cooled, place one layer on a serving plate. Spread a generous layer of coconut meringue buttercream on top, then place the second layer on top. Frost the top and sides of the cake, using a spatula to create a smooth finish. Sprinkle sweetened shredded coconut on top for garnish.

Flavor-Forward Alternatives

For a chocolate twist, add cocoa powder to the cake batter.
Incorporate lime zest for a zesty flavor that complements the coconut.
Use almond extract instead of vanilla for a different aromatic profile.
Swap in coconut cream for a richer flavor in both the cake and frosting.

Watch Outs & How to Fix

If your cake layers dome on top, you can level them with a serrated knife once cooled.
For a grainy buttercream, ensure that the sugar has completely dissolved before whipping.
If the meringue doesn’t hold stiff peaks, continue whipping until it does.
If the frosting is too soft, chill it in the refrigerator for a few minutes before using.

Cooling, Storing & Rewarming

Coconut Cake with Coconut Meringue Buttercream Frosting is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 4 days. To serve, allow the cake to come to room temperature before slicing. If you need to store it longer, consider freezing the cake layers individually, wrapped tightly in plastic wrap and aluminum foil, for up to 2 months. Thaw in the refrigerator before frosting and serving.

Ask the Chef

Can I use a different type of flour?

Yes, you can use all-purpose flour if that’s what you have on hand, but the texture may be slightly different. Cake flour gives a lighter, fluffier cake.

What if I don’t have a stand mixer?

You can use a hand mixer or even whisk by hand, although it will take more effort to achieve the desired texture for the meringue.

How can I make this cake dairy-free?

Replace the unsalted butter with a non-dairy butter substitute or coconut oil, and use coconut milk as your only liquid.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic. Frost just before serving for the best texture.

The Last Word

Coconut Cake with Coconut Meringue Buttercream Frosting is a show-stopping dessert that is sure to leave a lasting impression. With its moist and fluffy texture, creamy frosting, and delightful coconut flavor, this cake will quickly become a favorite in your recipe collection. Perfect for any occasion, it embodies the spirit of celebration and indulgence. Treat yourself and your loved ones to this tropical delight, and let each slice take you on a sweet escape to paradise.