Name: Coconut Cake with Coconut Meringue Buttercream Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 cups Cake Flour ((sifted)); 1 cup Granulated Sugar; 2 teaspoons Baking Powder; 0.5 teaspoon Kosher Salt; 1.5 cups Unsalted Butter ((room temperature)); 12 count Egg Whites; 1.5 cups Coconut Milk; 1 cup Sweetened Shredded Coconut; 1 count Vanilla Bean ((seeds scraped)); 1 teaspoon Vanilla Extract

There’s just something magical about a Coconut Cake that brings the essence of tropical paradise right to your kitchen. With its fluffy layers and a delightful Coconut Meringue Buttercream Frosting, this cake is perfect for any celebration or simply to indulge in a sweet treat. Every bite is a harmonious blend of rich coconut flavor and light, airy textures. Whether you’re hosting a summer barbecue or just want to brighten up a gloomy day, this Coconut Cake with Coconut Meringue Buttercream Frosting is sure to impress.

Why It Deserves a Spot

This Coconut Cake isn’t just any cake; it’s a celebration of flavors and textures. The moist cake layers are infused with coconut milk and studded with sweetened shredded coconut, making each slice a delightful treat. Topped with a luscious Coconut Meringue Buttercream Frosting, it’s a feast for both the eyes and the palate. The combination of flavors makes it a standout dessert that deserves a spot at your table, whether it’s for a birthday, an anniversary, or just because you deserve something sweet.

Ingredient Notes

Cake Flour (2 cups / 281.25g): This gives the cake a tender crumb, making it light and fluffy.
Granulated Sugar (1 cup / 250g): Sweetens the cake and helps create a moist texture.
Baking Powder (2 teaspoons): Provides the leavening needed for a fluffy cake.
Kosher Salt (0.5 teaspoon): Balances the sweetness and enhances flavor.
Unsalted Butter (1.5 cups / 510.75g): At room temperature, this adds richness and moisture to both the cake and frosting.
Egg Whites (12 total): Provides structure and stability to the frosting, while keeping the cake light.
Coconut Milk (1.5 cups / 377.75ml): Adds a creamy coconut flavor throughout the cake and frosting.
Sweetened Shredded Coconut (1 cup / 180g): Adds texture and enhances the coconut flavor.
Vanilla Bean: Fresh vanilla adds a depth of flavor that complements the coconut beautifully.
Vanilla Extract (1 teaspoon): A must for enriching flavors in the frosting.

Prep & Cook Tools

Mixing Bowls: For combining ingredients.
Electric Mixer: Essential for whipping egg whites and creaming butter.
Measuring Cups and Spoons: For precise measuring of ingredients.
9-inch Round Cake Pans: To bake the cake layers evenly.
Spatula: For smoothing frosting and scraping down bowls.
Cooling Rack: To cool the cakes properly before frosting.

How to Prepare Coconut Cake with Coconut Meringue Buttercream Frosting

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the cake flour, granulated sugar, baking powder, and kosher salt. Add the unsalted butter and mix on medium speed until the mixture resembles wet sand.

Step 2: Add the Wet Ingredients

In a separate bowl, whisk together the egg whites, coconut milk, and the seeds scraped from the vanilla bean. Gradually add this mixture to the flour mixture, beating on medium speed until fully combined. Stir in the sweetened shredded coconut.

Step 3: Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Prepare the Coconut Meringue Buttercream

In a clean mixing bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to whip until stiff peaks form and the mixture is glossy. In another bowl, beat the unsalted butter until creamy, then add the whipped egg whites and beat until smooth. Mix in the vanilla extract and coconut milk until combined. Finally, fold in the sweetened shredded coconut.

Step 5: Frost the Cake

Once the cake layers are completely cool, place one layer on a serving plate. Spread a layer of Coconut Meringue Buttercream over the top. Place the second layer on top and frost the top and sides of the cake with the remaining buttercream. For a decorative touch, sprinkle extra shredded coconut on top.

Step 6: Serve and Enjoy

Slice your Coconut Cake with Coconut Meringue Buttercream Frosting and serve it to your guests. Watch their faces light up with joy as they take their first bites of this tropical delight!

Smart Substitutions

Gluten-Free Flour: Substitute cake flour with a gluten-free blend for a gluten-free version.
Vegan Butter: Replace unsalted butter with vegan butter and use aquafaba in place of egg whites for a vegan option.
Almond Milk: Use almond milk instead of coconut milk if you prefer a different flavor.
Unsweetened Coconut: If you prefer less sweetness, opt for unsweetened shredded coconut.

Slip-Ups to Skip

To ensure your Coconut Cake with Coconut Meringue Buttercream Frosting turns out perfectly, here are some common pitfalls to avoid:

Don’t overmix the batter; this can lead to a dense cake.
Make sure your butter is at room temperature before mixing for the best texture.
Be patient and allow the cakes to cool completely before frosting to prevent melting.
Use a clean bowl for the meringue; any grease can prevent it from whipping properly.

Save for Later: Storage Tips

If you have leftovers (which is unlikely!), store the cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week or freeze it for up to three months. Just be sure to wrap it well in plastic wrap before freezing to keep it fresh.

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature. Frost the cake the day you plan to serve it for the best texture and flavor.

What can I use instead of egg whites in the frosting?

If you’re looking for a vegan alternative, you can use aquafaba (the liquid from canned chickpeas) instead of egg whites. Whip it until stiff peaks form just like you would with egg whites.

How do I prevent the meringue from weeping?

To prevent weeping, make sure your sugar is fully dissolved in the meringue and that you’re using room temperature butter when mixing. Storing the cake in a cool place also helps.

What desserts pair well with this cake?

This Coconut Cake with Coconut Meringue Buttercream Frosting pairs beautifully with a refreshing Pineapple Coconut Pecan Cake or a rich Chocolate Covered Strawberry Cheesecake for a delightful dessert spread.

Desserts to Finish

Pineapple Coconut Pecan Cake – A tropical twist on classic flavors.
Chocolate Covered Strawberry Cheesecake – A rich and decadent delight.

Bring It Home

This Coconut Cake with Coconut Meringue Buttercream Frosting is more than just a dessert; it’s a slice of sunshine on your plate. With its light, fluffy layers and the creamy, dreamy frosting, every bite is a reminder of summer days and sweet moments. So gather your ingredients, put on your apron, and let the baking magic begin! You’ll find that this cake not only satisfies your sweet tooth but also brings joy to those you share it with. Enjoy every delicious moment!

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