Ingredients
Equipment
Method
How to Prepare:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
- For a gluten-free version, substitute cake flour with a gluten-free blend.
- Use vegan butter and aquafaba to make this cake vegan-friendly.
- Store leftovers in an airtight container at room temperature for up to three days.