Coconut Cake with Coconut Meringue Buttercream Frosting
Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting – A super moist coconut-packed layer cake and that frosting is a DREAM!
This coconut cake was originally an Easter project four years ago, and it was a big hit. Since originally posting it, some readers have commented that the cake is way too dense, and as time has passed and my memory faded, I began to wonder if maybe it wasn’t as outstanding as I remembered. So, I whipped it up again for Sunday dinner a few weeks ago and asked my family for their most critical reviews (they do a great job giving me their honest opinions).
They all agreed that it was fabulous with loads of coconut flavor and yes, it is denser than a traditional “fluffy” cake, but that it was just different, not in a bad way. The texture is a little crumbly thanks to being packed full of shredded coconut, but again, everyone thought it was a given that with actual coconut in the batter the texture would be different.
SO! There you have it, this coconut cake gets two thumbs up from my crew again!
(However, if you prefer a moist and fluffy cake loaded with coconut flavor but not weighed down with coconut in the batter, head on over to my old-fashioned coconut cake recipe – it’s a sheet pan coconut cake that’s FABULOUS!)
This recipe hails from the Flour cookbook, which is the origin of the amazing vanilla cream-filled doughnuts that I made ages ago (and are still insanely popular!). I loved the description from the start. Not only is there shredded coconut in the cake as well as on the cake, but there is also coconut milk in the cake itself and in the frosting. Need more evidence that this is quite possibly the best coconut cake, ever? The seeds of an entire vanilla bean are scraped right into the cake batter. That sealed the deal for me. A cake that’s bursting with coconut flavor and vanilla beans? I went all-in and it turned out to be a fabulous decision.
I took particular interest in the fact that the frosting was actually a meringue buttercream. I had only made one once before (see: Strawberry Cupcakes with Strawberry Meringue Buttercream), and while it’s not as quick or easy as your standard butter and powdered sugar frosting, it’s absolutely delicious. Actually, more like phenomenal. This coconut version lived up to the hype, as well. A meringue buttercream almost has the consistency of satin; it’s not nearly as heavy as a powdered sugar-based frosting and it melts in your mouth. I could have easily eaten this frosting by the spoonful (and did, in fact, eat more than my fair share by the finger-ful).
How to Troubleshoot Swiss Meringue Buttercream
While Swiss meringue is an absolutely fabulous frosting, it can give fits at times (this one has done it to me!). Below are the two most common issues people have with Swiss meringue and how to fix them:
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- Frosting is Curdling – Ick! When this happens, the frosting will resemble cottage cheese. To fix it, take a quarter of the frosting, transfer to a glass bowl and microwave for 15 seconds. With the mixer running on low, slowly stream it back into the bowl with the remaining frosting. Increase the mixer speed and whip until fluffy and smooth.
- Frosting is Runny – The frosting has the consistency of thick syrup and doesn’t even hold soft peaks. When this happens, transfer the bowl of frosting to the refrigerator for at least 30 minutes. Beat again for about 5 minutes, until thick, fluffy and smooth.
The layering of coconut flavors in this cake is spectacular. While the coconut shines through, it’s not overpowering in the least; instead, it delivers quite a light, fresh-tasting cake. It’s perfect for any holiday, especially Easter or a spring or summer special occasion. You could dress it up with toasted coconut, colorful egg-shaped candies, or leave it as-is. However you choose to decorate it, you’re guaranteed to absolutely devour this cake.
More Coconut Recipes You Will Love:
- Coconut Cream Pie
- Coconut Bundt Cake
- Chocolate-Dipped Coconut Macarons
- Coconut Cupcakes with Coconut Buttercream Frosting
Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting
Ingredients
For the Cake:
- 2¼ cups (281.25 g) cake flour
- 1¼ cups (250 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon (0.5 teaspoon) kosher salt
- ¾ cup (170.25 g) unsalted butter, at room temperature, cut into 2-inch pieces
- 6 egg whites
- 1 cup (226 ml) coconut milk
- 1 cup (90 g) sweetened shredded coconut
- 1 vanilla bean, split in half lengthwise
For the Frosting:
- 1½ cups (300 g) granulated sugar
- 6 egg whites
- 1½ cups (340.5 g) unsalted butter, at room temperature, cut into 2-inch pieces
- 1 teaspoon vanilla extract
- ¼ teaspoon (0.25 teaspoon) kosher salt
- ⅔ cup (150.67 ml) coconut milk
For the Garnish:
- 1 cup (90 g) sweetened shredded coconut
Instructions
- Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside.
- Sift the cake flour into the bowl of an electric mixer. Add the sugar, baking powder and salt and beat on low speed for 15 seconds to combine. Add the butter pieces and beat on low speed for 1 minute, or until the mixture is coarse and crumbly.
- In a separate medium bowl, whisk together the egg whites, coconut milk and the 1 cup shredded coconut until combined. Scrape the seeds from the vanilla bean into the mixture and whisk to thoroughly incorporate the seeds throughout the mixture.
- Add half of the coconut milk mixture to the dry ingredients and beat on medium-high for 1 minute. Scrape down the sides and bottom of the bowl, add the remainder of the coconut milk mixture and beat on medium speed for 30 seconds, or until the batter is well-mixed, light and fluffy.
- Divide the batter evenly between the cake pans and bake for 35 to 45 minutes, or until the tops are firm and golden brown and spring back when pressed lightly in the center. Let the cakes cool completely in the pans on a wire rack.
- Make the Frosting: In a small, heatproof bowl, whisk together the sugar and egg whites. Place the bowl on top of a saucepan with about an inch of simmering water (do not let the bottom of the bowl touch the water). Heat the mixture, whisking occasionally, for 6 to 8 minutes, or until the mixture is hot to the touch and the sugar is dissolved.
- Remove the bowl from the heat and transfer the mixture into the bowl of an electric mixer. Using the whisk attachment, whip on medium-high speed for 6 to 8 minutes, or until the mixture becomes a light, white meringue and the mixture is cool to the touch. Reduce the speed to low and add the butter a couple of pieces at a time. Increase the speed to medium and mix for 4 to 5 minutes, or until the butter is thoroughly incorporated and the frosting is smooth and glossy. The frosting may initially look curdled after adding the butter, but continue beating and it will come together, looking smooth and creamy by the end of the mixing time.
- Add the vanilla extract, salt and coconut milk and whip for another few minutes on medium speed, or until the coconut milk is thoroughly incorporated and the frosting is smooth. Again, the buttercream may look thin and separated, but continue mixing until it comes together. It will be more of a satin-like consistency, versus the thick powdered sugar frostings that are often used. Note: Use the frosting within 30 minutes, or transfer to an airtight container and store at room temperature for up to 1 day, then beat with a mixer (using the paddle attachment) until smooth before using. You can also store the frosting in an airtight container in the refrigerator for up to 2 weeks, then bring to room temperature and beat with a mixer (using the paddle attachment) for 6 to 8 minutes until smooth before using.
- Assemble the Cake: Remove the cooled cakes from their pans and level the tops, if necessary. Place one cake layer on a cake stand and top with 2 cups of the frosting, using an offset spatula to spread it evenly to the edges.
- Place the second layer on top, top-side down. Spoon 1 cup of the frosting onto the top of the cake and use a large offset spatula to spread the frosting on top and over the sides of the cake, covering it with a very thin layer (this is the crumb coat). Refrigerate for 20 minutes.
- Use a wooden spoon to mix the remaining frosting to lighten it up since it has been sitting. Spoon it onto the cake and spread it evenly over the top and down the sides. Use an offset spatula to create a smooth finish. Press the 1 cup shredded coconut onto the top and sides of the frosted cake. The cake can be stored in an airtight container at room temperature for up to 3 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on March 28, 2013.
I am so glad you got the Flour cookbook! It is fabulous! I made this cake over the summer and it was a huge hit! People still ask me about it!
Also after you post those Flour donuts I really wanted them….and seeing as I was in Boston last weekend…I woke up early on Sunday and practically ran to Flour to get them! I hear they run out fast! I got one and it was AMAZING! I hope you get a chance to visit the actual bakery sometime! She also has another really good restaurant for dinner!
xoxo M
My 13 year old daughter asked if I would do “that Julia and Julie thing” with the Brown Eyed Baker…..you know, make every one of your recipes!
Aw, I love it!
I made this into cupcakes and they are delicious! The coconut flavor is just right and the frosting is amazing!
Quick questions:
1–Do you wait until the icing is set before you put the coconut flakes on it? If so for how long does it need to set?
2-How do you get the coconut flakes evenly onto the cake and around it without jacking up the icing?
3-Where can you buy vanilla beans?
Thank you! :)
This butter cream doesn’t set. If you refrigerate it it becomes hard, so definitely press the coconut on it before you put it in the ‘fridge. Don’t worry about jacking the frosting up, just don’t press really hard. Pressing the coconut into the sides will make a mess, just do it! I bought my vanilla beans at the grocery store. In the spice section.
Thanks Kate, this was very helpful!!! But how to you press the coconut onto the cake, with your hands? I saw online before a lady (older lady) used some sort of paper thingamabob and it placed it beautifully on there.
You don’t want to wait for the icing to set, or the coconut won’t stick. I just used my hands with a light touch. I buy vanilla beans at the grocery store, where the spices are located.
This sounds amazing! Truly takes me aback, because it reminds me of my birthday cakes. My grandma always always always made coconut cake with coconut frosting for all of our birthdays. The cake was coconut, the frosting was a 7min frosting, and tons of coconut pressed into it. Layers upon layers. It is still perfection to me. Now, I totally want to make this cake!!
You’re killing me with all these perfectly delectable looking cakes this week!! I want them all!
This cake and photo are beautiful! Gotta try this one soon! :)
Coconut…vanilla beans…you’ve got my attention….beautiful photos of your cake. Definitely will try it.
Happy Easter!
~Carmen
Baking is my Zen
Such a great lookin cake!!
My goodness. Your cake is absolutely GORGEOUS!!! Incredible. I think I have cake envy :)
This looks so lovely! What a gorgeous cake for spring :)
Not sure if I have ever seen a more beautiful cake! Coconut cake is the BEST!
What a beautiful cake! This is perfect for Easter!
This is one heavenly looking cake! Coconut cake is right up there with my favorite cakes. I love that this one includes coconut milk and a lighter than air frosting!
I made this recipe as cupcakes last year and they still rank up there as one of my favorites! The frosting especially, it’s out of this world good! You’re right, this is perfect for Easter – so pretty as a layer cake too :)
The icing scares my because I had complete failure with the strawberry meringue buttercream last fall. It was going great and then completely broke apart. Suggestions??
All I can say is, try, try again! Meringue buttercreams are a nightmare for some people, and this one did break a couple of times as I mentioned above, but I kept mixing and it all came together. Once it’s finished mixing it still seems like it might not be thick enough, but like magic, it’s beautiful and works great.
The cake looks awesome so I might just have to try again! We were in the middle of a late fall heat wave and the house was very warm so that may have played a big part in the last failure!
I never make anything but meringue buttercream and I’ve never had an issue, even my very first time, although, I did make one with raspberry puree to flavor it, you have to be careful, adding too much moisture to the finished product will eventually ruin it….little by little. Also, there are three types of meringue buttercream: Swiss, Italian and French. This recipe is the Swiss method, I prefer the Italian method. They’re almost identical, the difference is in how the egg whites are heated. Look it up on youtube or google, I think it’s foolproof.
Take about 1/4 cup of the clumpy buttercream and microwave it for about 5-6 seconds, you don’t want to melt it, just heat it ever so slightly. Put the mildly heated buttercream back into the mixing bowl, turn the mixer on and it should come together beautifully right before your eyes!
Fantastic, where’d that missing slice go to? Huhhh ;) it should have came to me!
This cake is amazing! Two amazing cakes in one week! I would not expect anything less from you!
Oh my gosh, this cake is so beautiful. As soon as I saw it I had to stop scrolling through my reader and had to review the recipe. Absolutely perfect for Spring!
This looks fabulous!! I just want to make sure the coconut milk is the canned type, and not the kind that comes in a carton?
Yes, I used canned coconut milk.
Thank you!! I’m making this for Easter! Can’t wait!
I love the addition of the vanilla beans. I also think the Flour cookbook is great…I need to stop by the bakery next time I visit Boston!
I was just looking for a coconut frosting recipe yesterday, thank you! And I adore Flour (if you’re ever in Boston you should absolutely go).
Going to put this on a lemon cake & put jelly beans & peeps on top to make a nest (Easter dessert and centerpiece done!)
This looks uh-mazing!
My husband will be in heaven, if i make this on Easter. Thanks for helping me score some serious “good wife” points!
HAPPY EASTER!!!… beautiful cake!
it’s a white-out! and in the very best way. :)
This looks stunning – can’t decide between this one or the amazing looking chocolate one you posted this week…..guess I will need to make both for Easter Dinner! ;-)
Me ha encantado la idea de hacer una tarta absolutamente blanca…!!!
The Flour baking book is just awesome. You gotta try her famous banana bread and cinnamon rolls. Will definitely try this cake.
Looks amazing! So clean and pure, weird to say – I know! But it does. What a nice cake for Easter!
You are the queen of amazing looking cakes this week. The 6 layer one and now this one…and it’s beautiful! The layers of flavor, how coconut is worked in in so many ways, the coconut meringue buttercream!!! <— wow. And a fresh vanilla bean to boot. Beautiful!