Coconut Layer Cake with Meringue Frosting Recipe

Name: Coconut Layer Cake with Meringue Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stick butter, unsalted at room temperature; 2 cups sugar reserve half for egg whites; 1 teaspoon coconut extract; 2 large egg yolks; 3 cups cake flour sifted; 4 teaspoons baking powder; 1 teaspoon salt; 1 cup coconut milk unsweetened; 4 large egg whites; 4 each egg yolks; 2 stick butter, unsalted at room temperature; 1 3/4 cups powdered sugar sifted; 1 pinch salt; 6 tablespoons coconut milk unsweetened; 1 x coconut, shredded (desiccated) sweetened, optional; 1 cup sugar; 4 large egg whites; 1/2 teaspoon cream of tartar; 1 tablespoon vanilla extract

Servings: persons

2 stick butter, unsalted at room temperature
2 cups sugar reserve half for egg whites
1 teaspoon coconut extract
2 large egg yolks
3 cups cake flour sifted
4 teaspoons baking powder
1 teaspoon salt
1 cup coconut milk unsweetened
4 large egg whites
4 each egg yolks
2 stick butter, unsalted at room temperature
1 3/4 cups powdered sugar sifted
1 pinch salt
6 tablespoons coconut milk unsweetened
1 x coconut, shredded (desiccated) sweetened, optional
1 cup sugar
4 large egg whites
1/2 teaspoon cream of tartar
1 tablespoon vanilla extract

1
Place rack in center of 350F (180C) oven.
2
Butter two 9 inch cake pans.
3
Prepare cake:
4
Cream butter and one cup sugar on medium until light and fluffy, 3 minutes.
5
Add coconut extract and egg yolks.
6
Sift cake flour baking powder and salt.
7
Add one third of flour mixture to the butter mixture alternating with coconut milk
8
In another bowl beat egg whites until frothy, add one cup of sugar and beat until soft peaks form.
9
Fold egg whites in thirds into butter mixture.
10
Pour evenly into pans.
11
Bake 20 to 30 minutes, let cool in pans for 10 minutes then remove and let cool completely.
12
Once cool, slice each cake in half.
13
Prepare buttercream:
14
Beat egg yolks and butter on medium until pale.
15
Add confectioner sugar and salt.
16
Add coconut milk and beat until creamy, refrigerate.
17
Prepare meringue frosting:
18
Place sugar, egg whites, 1/4 cup water and cream of tartar in bowl over simmering water.
19
Beat on high speed until very firm, about 7 minutes.
20
Remove from heat and add vanilla and beat until frosting is cooled and holds stiff peaks.
21
The minute frosting is done assemble the cake.
22
Sprinkle sweetened coconut shavings (optional) between layers along with buttercream.
23
With a spatula or cake knife cover the top and sides with meringue frosting.
24
Keep at room temp, best eaten that day.

2491

kcal

Calories

130

Fat

283

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 stick butter, unsalted at room temperature, 2 cups sugar reserve half for egg whites, 1 teaspoon coconut extract, 2 large egg yolks, and more.

Yes, Coconut Layer Cake with Meringue Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Layer Cake with Meringue Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions