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Homemade Coconut Cake with Coconut Meringue Buttercream Frosting photo

Coconut Cake with Coconut Meringue Buttercream Frosting

This Coconut Cake is a tropical delight! Fluffy layers combined with luscious meringue buttercream make it a show-stopping dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Tropical
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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
For the Frosting:
  • 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)

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • 9-inch round cake pans
  • Cooling rack

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. Set aside.
  3. In a large mixing bowl, cream the unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add the egg whites to the butter mixture one at a time, mixing well after each addition. Then mix in the coconut milk and vanilla bean seeds.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Gently fold in the sweetened shredded coconut.
  7. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Allow the cake layers to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
  9. In a clean mixing bowl, combine 6 egg whites and 1 cup of granulated sugar. Place over simmering water, whisking until the sugar dissolves and the mixture is warm.
  10. Transfer the mixture to a stand mixer and whip on high speed until stiff peaks form, about 5-7 minutes.
  11. With the mixer on low speed, gradually add the unsalted butter, followed by the vanilla extract, kosher salt, and coconut milk. Mix until smooth.
  12. Place one cooled cake layer on a serving plate. Spread a layer of coconut meringue buttercream on top, then add the second layer. Frost the top and sides of the cake.
  13. Sprinkle sweetened shredded coconut on top for garnish.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • For longer storage, freeze cake layers individually wrapped for up to 2 months.
  • Allow cake to come to room temperature before serving for the best texture.