Coconut Cake with Filling and Frosting

The first time I attempted seven-minute frosting, I stood over that double boiler with a hand mixer, convinced Id done something wrong. The mixture looked like watery soup for six agonizing minutes, and I almost abandoned ship. Then suddenly, around minute seven, it transformed into glossy white clouds that held their shape perfectly. That moment taught me that some of the best things in the kitchen require just a little faith and patience.

I made this coconut cake for my mothers birthday one year, and she told me it reminded her of the bakery cakes her grandmother would buy for special occasions in the 1960s. Watching her carefully scrape every bit of frosting from her plate made all those minutes hovering over a steaming double boiler completely worth it. Sometimes food really is the shortest distance to memory.

Ingredients

• Cake flour (310 g): The lower protein content keeps these layers tender and soft, unlike the chewier texture bread flour would create
• Unsalted butter (225 g): Room temperature butter incorporates air properly and creates that delicate crumb structure
• Four egg whites: Using only whites keeps the cake stark white while still providing structure and lift
• Whole milk (240 ml): Full fat milk contributes moisture and richness without weighing down the batter
• Sweetened shredded coconut (180 g for filling): The sugar in the coconut helps create that thick, spreadable filling consistency
• Cream of tartar: This acidic ingredient stabilizes the egg whites in the frosting, preventing them from weeping or collapsing
• Toasted coconut for decoration (135 g): Toasting half the coconut adds beautiful color variation and a deeper, nuttier flavor

Instructions

Preheat your oven:

Get your oven to 350°F (175°C) and generously grease three 8-inch round cake pans with butter, then dust them with flour, tapping out any excess

Whisk the dry ingredients:

In a medium bowl, whisk together the cake flour, baking powder, and salt until thoroughly combined

Cream the butter and sugar:

Beat the butter and sugar on medium-high speed for about 3 minutes until the mixture becomes pale and fluffy, scraping down the bowl halfway through

Add the egg whites:

Add the egg whites one at a time, beating well after each addition, then stir in the vanilla extract

Combine wet and dry:

Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture, mixing until just combined

Bake the layers:

Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean

Cool completely:

Let the cakes rest in their pans for 10 minutes, then turn them out onto wire racks to cool completely before assembling

Make the coconut filling:

Combine coconut milk and sugar in a small saucepan and bring to a simmer while stirring until the sugar dissolves, then remove from heat and stir in the shredded coconut before cooling to room temperature

Prepare the seven-minute frosting:

Place egg whites, sugar, water, and cream of tartar in a heatproof bowl set over simmering water and beat on high speed until stiff peaks form and the mixture becomes glossy, about 7 minutes

Finish the frosting:

Remove the bowl from the heat, add vanilla extract, and continue beating for 2 more minutes to help the frosting cool slightly and stabilize

Assemble the cake:

Place one cake layer on a serving platter, spread half the coconut filling on top, add the second layer, spread with remaining filling, and top with the third cake layer

Frost and decorate:

Frost the entire cake with the seven-minute frosting and press shredded coconut onto the sides and top for that signature finish

Let it set:

Allow the assembled cake to rest for at least 30 minutes before slicing, which helps the flavors meld and makes cutting cleaner

Save

My neighbor once told me she could smell the toasted coconut from her driveway and had to come investigate what was baking. That cake ended up traveling to her house that evening, and we ate it on her back porch while the fireflies started blinking around the garden. Some recipes really do bring people together.

Making Seven-Minute Frosting Work for You

The key to success with this frosting is maintaining constant gentle heat beneath your bowl. If the water boils too vigorously, the egg whites might cook before they whip properly. I keep a tea kettle of simmering water nearby and refresh the pan as needed to maintain that steady temperature.

Toast or Not to Toast

While plain coconut pressed into the sides creates a classic snowy appearance, I love the depth that toasted coconut brings to both flavor and presentation. Toast half your coconut at 350°F for 5 to 7 minutes until golden, watching carefully like a hawk since coconut burns quickly. The combination of white and golden pieces makes the cake absolutely stunning.

Getting That Bakery Look at Home

Professional bakers use a turntable for frosting cakes, but Ive found a lazy Susan works just as well for home bakers. Rotate your cake as you hold your spatula steady, applying gentle pressure to create those smooth, swooping curves. Take your time and keep a bowl of warm water nearby to warm and clean your spatula as you work.

• Chill your frosted cake for 15 minutes before pressing coconut onto the sides
• Hold the cake at an angle over a baking sheet to catch excess coconut as you press it on
• Use the bottom of a measuring cup to gently pat coconut into any bare spots

Save

This coconut cake has become my go-to for celebrations because it never fails to make people feel special. There is something genuinely joyful about cutting into those snowy white layers and finding that sweet coconut surprise inside.

Recipe Questions & Answers

→ How long does the cake need to set before serving?

Allow the assembled cake to set for at least 30 minutes after frosting and decorating. This gives the meringue frosting time to firm up slightly, making cleaner slices when serving.

→ Can I make the components ahead of time?

The cake layers can be baked and cooled one day in advance. Wrap them tightly in plastic and store at room temperature. The coconut filling can also be prepared ahead and refrigerated. However, the seven-minute frosting is best made fresh on the day of serving for optimal texture and gloss.

→ What's the best way to toast the coconut for decoration?

Spread shredded coconut in a thin layer on a baking sheet and toast at 325°F (165°C) for 5-10 minutes, stirring occasionally to prevent burning. Watch closely as coconut can quickly go from golden to burnt. Let cool completely before applying to the frosted cake.

→ Why use cake flour instead of all-purpose flour?

Cake flour has lower protein content than all-purpose flour, which creates a more tender, delicate crumb. This is especially important for layered white cakes where you want a soft, fine texture that complements the smooth fillings and frostings.

→ How do I store the finished cake?

Store in an airtight cake container or cover loosely with plastic wrap. Keep at room temperature for up to 2 days. Due to the egg white-based frosting, this creation is best enjoyed fresh but can be refrigerated for up to 4 days if needed. Bring to room temperature before serving for the best texture.

→ Can I substitute the seven-minute frosting with another type?

While traditional seven-minute frosting provides the classic light and airy texture, you could substitute with Swiss meringue buttercream for a more stable frosting, or a traditional cream cheese frosting for a tangier contrast. However, these will change the overall character and lightness of the final presentation.