Classic Tender White Coconut (Printable)

Tender white cake layered with creamy coconut filling and topped with fluffy 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 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

# Directions:

01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
02 - Whisk cake flour, baking powder, and salt together in a bowl. Set aside.
03 - Using an electric mixer, beat butter and sugar until light and fluffy, approximately 3 minutes.
04 - Add egg whites one at a time, mixing thoroughly after each addition; stir in vanilla extract.
05 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly among prepared pans; bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn onto wire racks to cool completely.
08 - Combine coconut milk and sugar in a small saucepan; bring to a simmer, stirring until sugar dissolves. Remove from heat, stir in shredded coconut, and cool to room temperature until thick but spreadable.
09 - Whisk egg whites, sugar, water, and cream of tartar in a heatproof bowl set over simmering water. Beat on high with a hand mixer until stiff, glossy peaks form (about 7 minutes). Remove from heat, stir in vanilla, and beat 2 minutes more.
10 - Place one cake layer on serving platter. Spread half of the coconut filling evenly on top. Repeat with second layer and remaining filling, then top with third layer.
11 - Frost entire cake with seven-minute frosting. Press shredded coconut onto sides and top for decoration.
12 - Allow cake to set for at least 30 minutes before slicing.

# Expert Advice:

01 -
  • The cake stays impossibly tender and moist for days, unlike those dense coconut cakes that dry out by afternoon tea.
  • Seven-minute frosting feels like magic—it transforms from glossy cream to billowy clouds while you're standing right there watching.
  • It's stunning without being fussy; people assume you spent hours when assembly is honestly straightforward.
02 -
  • Room temperature ingredients are not optional—cold eggs and butter will not emulsify properly, resulting in a grainy, dense cake instead of the tender crumb you want.
  • Seven-minute frosting is genuinely best the day it's made; it starts to weep and separate after that, so don't make it ahead thinking you're being smart.
03 -
  • Toasted coconut adds genuine complexity and visual appeal; the few extra minutes in a dry skillet transforms the flavor from sweet to almost caramelized.
  • If seven-minute frosting seems too soft, place the entire frosted cake in the refrigerator for fifteen minutes; the frosting sets firmer and slices cleaner.
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