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.
What measure of other sugar may I use instead the granulated sugar?
Hi Jennifer, I’m not sure what you mean. What other type of sugar would you want to use in place of granulated, and why? There really are no other types of sugar that you can substitute.
Maybe with brown or powdered sugar? Where I live is hard to find granulated sugar and I hoped to measure other type of sugar to get the sweetness or flavor that the granulated leaves.
Hi Jennifer, Unfortunately both brown sugar and powdered sugar would really alter both the flavor and texture of this cake. I would not recommend substituting either one.
I made these into cupcakes. The recipe made about 18 cupcakes and they turned out amazing. So moist and delicious. Hands down the best cupcake I’ve ever made. Thanks for the recipe. My whole family enjoys your Site.
I have to say first that I have loved every recipe of yours that I have made.
That said, I don’t know what I did wrong, but this cake came out very dry.
So I made this cake tonight (with just a few modifications) for a girls night and it was fabulous! I thought the frosting sounded temperamental, but your directions were great and it turned out beautifully! Everyone enjoyed the cake and I had fun making it! :)
Hi! I made your cake for my syster in law b-day last weekend. Cake as super delicious but the frosting really made me sweat! It was sooo liquid (more like a glase) no matter how much I mixed it. I had to put it on a tray and then in the freezer, when it came out it was solid, so used the mixer again and it became watery :o( I was able to save some to frost the cake (because it tasted delicious), toasted the coconut to cover the whole thing. The best part is that everyone LOVED the cake and no one realized what happened with the frosting and that made me a SUPER HERO!!! LOL thanks for sharing!
i wonder if i can make this cake into cupcakes? has anyone tried yet?? also will the frosting melt at room temp??
Hi Karen, I made the cake this weekend. Made cake and cupcake and they were both wonderful. The frosting, despite the issues I had with it, didn´t melt at room temp.
Hi Karen, I haven’t made these into cupcakes, so I can’t speak to that (thank you, Maria, for sharing your feedback!), but the frosting will not melt at room temperature.
What a delicious cake. I made it for Easter for my boyfriend’s family. Lucky for my parents, his family would rather dive into a store bought cheesecake rather than a homemade confection so I took the leftover cake home to my parents for second dessert! My dad, who doesn’t have a particularly well developed palate, said it was unbelievable and asked me to bake another for his mom’s (my grandma’s) 88th birthday tomorrow. Absolutely! I’m the go-to-girl in my family for cakes and this one is at the top of my list now. It was so amazing!
I made this for Easter dinner. The frosting was stellar. Just follow the directions, and you’ll be fine. The cake was less appealing. Others have mentioned that it turned out flat, which mine didn’t, but it was quite tough and dense…to the extent that it was difficult to cut (with a recently-sharpened knife).
I would say that if you’re planning to make this, find a different coconut cake recipe and add a vanilla bean to it. (The KAF coconut cake uses powdered coconut milk, which is intriguing.) But do make the frosting and assemble as written. Oh, and definitely toast the coconut for the garnish. Keep an eye on it so it doesn’t get totally brown and brittle but it will make a world of difference to the flavor.
Thanks for the recipe!
I can only get coconut cream – would that be ok? I’ll be experimenting wildly anyway, since I’ll use Vitalite, not butter, and gluten-free flour. Fingers crossed!
It worked BRILLIANTLY! I ended up making a different frosting, since margarine was such a disaster. But otherwise, this cake is back at the top of my list – yay!! :)
I made the chocolate cake for a family birthday on Tuesday–it was amazing! I even made my own marshmallows and fluff, which had everyone convinced I was crazy.
I made this cake twice for Easter, once for my own family and again for a friend’s family. Both times the cake came out flat and dry. I also thought that it was missing something. I used high quality, very moist vanilla beans, I used a new package of excellent coconut, and a new box of cake flour. I might try a vanilla Kodak simple syrup poured over the cake layers next time, or ??? I dunno, this cake just lacked perfection.
However, I slopped all those leftover egg yolks into David Lebovitz’s chocolate ice cream recipe (doubled) and watched all 16 Easter guests fall to the floor with bliss, so all was not lost!
That should say vodka, not Kodak :)
I made this yesterday for Easter. It turned out perfectly! Great recipe. My husband said it was one of the best cakes I have ever made! Thank you Thank you!
I made your beautiful cake for Easter. It turned out very well. Thank you for creating your variation on the Flour version and sharing it with us all. A few comments:
1. I had no trouble with the frosting curdling. It whipped up beautifully and I was happy to learn a new approach to frosting. All the same, I think I would prefer a straight butter cream the next time. I found the taste/texture of my attempt a little “slick.” Perhaps I used too much butter?
2. The cake itself was amazing. Everyone loved the flavour and texture. My only quibble is that the cake formed a bit of a dense outer layer which was noticeable on serving. I found it a bit resistant to the knife. Perhaps there is a technique to avoid the creation of a “crispy” outer layer on the cake next time?
Thanks again!
I do find that meringue buttercreams, on the whole, have a bit of a “slick” texture, but they’re so silky smooth – just love them! As for the outer “crust” – I find this can happen for a few reasons – if you use non-stick pans, they can sometimes cause the outside to overbake a tad. Also, when you grease and flour, if too much flour is left inside, it can create a bit of a “crust” around the edges of the cake.
Made this cake for Easter dinner. My entire family loved it. I’ve never made anything with a vanilla bean before and never attempted meringue buttercream frosting before this but I’m so glad I tried it I’m also very thankful for all the tips/hints in making the frosting, I may have given up halfway if not for them, I never would have thought it would come out smooth after adding the butter and then the coconut milk. We took your advice and paired it with homemade vanilla bean icecream (Atlton Brown’s recipe) and the match was heavenly! My dad just texted me and said “don’t lose that recipe”.
Hi Melanie, So thrilled to hear your feedback! I’m glad your entire family enjoyed the cake!
even though I don’t really like the coconut shred… but I still love the nice white of your cake…perfect.
This looks totally divine! Sounds so delicious too :)
Despite all the mistakes I made (put the cake in the oven and realized i forgot to add the coconut milk which was sitting on the counter right of front of me in a measuring cup). I grabbed the cakes out of the oven, scraped the batter back in the mixing bowl, added the coconut milk and mixed. The cakes turned out beautifully and the frosting is to die for. I used powdered meringue and I was a little cautious about the egg white, worked perfectly. Great cake and I will make it again!
Hi Michelle;
I made this cake yesterday and it’s is great! Now was your cake dense? Mine turned out dense but it was still good. Love the flavors in it. Hubby said that next time I should add some Kahlua in it to step it up a bit more. Thanks for the recipe. Your site ROCKS!!!
Hi Deborah, So happy you enjoyed the cake! It was a tad bit on the denser side when it comes to cake (versus “fluffy”), but still very moist.
Help!! I am making this for Easter dinner today and the frosting looks like cottage cheese. I followed EVERY step to a T. It looked beautiful until I (very slowly) added the coconut milk. I have been beating it for almost 10 minutes and it still hasn’t changed texture. Any tips for saving it???
Hi Beth,
I made a Swiss meringue for some cupcakes I was frosting, and it fell apart. I had no time and no more ingredients, so I googled it, and found this: http://www.jasonandshawnda.com/foodiebride/archives/7640
It totally fixed my meringue, and I now have confidence to fix it no matter what happens!
Happy Easter!! I made this cake tonight and can’t wait to try it!! My only question is, my two cakes are VERY flat. Did I do something wrong? Thanks!!
Funny you should say that. I just finished baking mine ,waited for them to cool and the don’t look like the picture,flat. I made the frosting it looks and tastes great, lets hope the flat cake does too.
Hi Kelly, My cakes definitely weren’t flat, I’m not sure what would have caused them to be so, as long as you followed the directions and didn’t make any substitutions. Be sure your oven temperature is correct.
I was just wondering if I could substitute the vanilla bean for some vanilla extract? If so, how much extract would you suggest? I would love to use the real bean, but since I’m a “starving college student” I can’t afford those haha. Thanks :)
Hi Kaitlyn, I have the vanilla bean to vanilla extract substitution on this page: https://www.browneyedbaker.com/substitutions/
Just made this, and it turned out beautifully! Thanks for the helpful coaching re merinque buttercream – it came together just as you described. Haven’t tied into it yet, but tastes along the way were very promising…
Should I use sweetened or unswetened coconut milk. This is the best coconut cake I’ve ever seen!!! Can’t wait to try this.
unsweetened. I baked the cake last night. unbelievable!
Unsweetened.
This looks perfect! I love coconut cake and I love the addition of vanilla beans. Beautiful pictures!
Anything coconut im in. This looks so freaking goooooooooooood!!!
http://www.3girls1apple.com
Funny, your cake is so different from my snowflake cake and still looks so much like it. :-) I will definetly try this one, too.
I love your blog, even though i haven’t written any comments so far.
Greeting from Berlin, Germany
Ines
Here is a link to mine: http://www.kleineloeffelhase.de/backen/schneeflockentorte-mi-sahne-und-kokos/
I want to dive right into this cake. Looks delicious!
Coconut cake is my all time favorite dessert. I’ve been thinking about making one for Easter, as I haven’t shared it on my blog yet. This looks perfect with that light fluffy cake and meringue frosting – the best! Lovely cake!
Wow. This looks absolutely dreamy! So flaming white, it’s gorgeous :)
What I want to know is what did you do with all those egg yolks or do you use the cartoned egg whites?
I don’t use egg whites from the carton. You can use leftover egg yolks for a number of things – pastry cream, ice cream, a custard-based dessert, etc.
I baked a coconut cream birthday cake for the Husband just a few days ago. It’s up on the blog too. Your’s looks magnificent!