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:
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
- 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.
Hi Michelle:)
I wondered what temperature I should bake at if my oven is not fan forced?
Can’t wait to start thank you for the amazing reciepe!
HI Kalieha, All of the temperatures listed for baking are for conventional ovens, so you should be fine.
I made this cake for my cousin’s birthday a couple of weeks ago, and it was heavenly. So moist and the vanilla beans really gave it a different flavoring. I have no patience for actual vanilla bean pods, so I just used vanilla bean paste. For the frosting, I just whipped up the cream from the coconut milk and added some powdered sugar and coconut extract to taste. We all really enjoyed the clean light taste of the frosting that way.
Hi.
Is this dried coconut? We dont have shredded coconut like this in Denmark. Only dried, can that be used as well?
Hi Sarah, Yes, shredded coconut is dried coconut that has been shredded into flakes.
What do you think about substituting Coconut oil for the butter?
Hi Erin, I think it would alter the consistency and texture of the cake; having said that, I haven’t tried it. If you do, definitely let me know how it goes!
Amazing recipe! I made this cake but didn’t separate into two layers. The cake was so moist and delicious – a huge crowd pleaser! Possibly the best cake i’ve ever made. Thanks!
I was just reading the comments to see if anybody else got flat cakes too. I guess I am not the only one- I saw several comments mentioning that. My cakes did not rise at all. I followed the directions precisely and the oven temperature was as accurate as possible when factoring in that you have to open the door to put the cakes in. It wasn’t opened again until the cakes came out. Oh well. Hopefully it will taste good. It is a non-traditional Thanksgiving dessert. :) Thanks for the awesome recipes- you are my go to site for desserts.
Mine came out flat, dense and dry. I’m wondering if the cake flour was not self rising, or maybe the baking powder failed me or maybe I used the wrong kind of coconut milk???? The don’t know. My flat cake tasted good with coffee. LOL!
I’m making the frosting and it’s taking forever to come together, what is the longest time I can mix it? Please help.
Hi Yulanda, There isn’t a set time, but I found that the frosting didn’t look like traditional powdered sugar frosting, it looked a little “slippier”, for lack of a better word. It might be done, but just not look like it.
Hi Michelle
Thanks for responding, but I’m finished with the cake and it was delicious. I think what happened was that I didn’t shake the coconut milk together so regardless of how long I mixed it there was still liquid in the bowl, so I just took out the solid part and used the syrup to add flavor to the cake. Anyway very good I will definitely be using it again. :-)
I want to thank you for this wonderful cake and frosting recipe, it’s delicious! It’s my Dad’s 65th birthday in December and he loves a coconut and raisin cake with cranberry sauce between each layer. I just made this cake and frosting recipe combination to test it out and it’s perfect! The cake is wonderfully tasty and fluffy, it baked flawlessly. I love a swiss meringue buttercream frosting, I never thought to add coconut milk but the flavor is so beautiful and it pipes like a dream! I can’t wait to make this for him in another month, he’s going to be tickled pink! (well, blue ;)
I just made this beautiful frosting for a chocolate cake and OMG is it good! It pairs so well with the chocolate-I put coconut milk in the cake too. Yum!
I took pictures and everything if you want to check it out. :)
http://loveandduckfat.com/chocolate-coconut-cake-coconut-meringue-buttercream-frosting/
Thanks!
Would this recipe work for cupcakes?? If so, any cooking tips for temp and time?
I have not tried making this recipe as cupcakes, but if you give it a go, keep the temperature the same, but reduce the baking time (how long, I’m not sure, since I haven’t done it).
I’m going to use this frosting for a chocolate cake and take pictures! It sounds divine and I love that there’s coconut milk in it!
I made this as cupcakes today for the second time. It made about 20 cupcakes. I did a half recipe for the frosting and it was more than enough. These are super yummy!!
This cake looks amazing ! I will have to bake this for my grandpa’s birthday, which is coming up soon. Just a quick question, I couldn’t really buy sweetened shredded coconut in Thailand, we only have the unsweetened type here. Will the unsweetened coconut do for this recipe?
Hi Mai, Yes, unsweetened coconut should be just fine.
I don’t have 2 8-inch pans so I made this in a 12×9 pan..my cake didn’t rise at all though, any idea what I did wrong?
Hi Rida, I’m not sure how switching pans may have affected the cake; it’s possible that this was the cause, but I’m not certain.
Everyone of your recipes I try is phenomenal!! Thank you for your site. It’s the only place I go for recipes now.
Hi there! I’m making this cake tomorrow and I wanted to know if its okay to leave out at room temperature on the covered cake plate until the family eats it all? It normally takes us 3-4 days to finish a cake.
Thanks for the recipe!
My nephews cannot eat dairy… Would it be possible to replace the butter and coconut milk with coconut cream? The fat content in the cream is close to that of butter while providing a bit less liquid to the frosting’s consistency than what the milk would.
Hi Laura, I have never tried to substitute coconut cream for coconut milk and/or butter. Unfortunately, I can’t give you a definitive answer on how well that substitution would work. If you try it, please be sure to share your feedback!
This comment is a little late but I just wanted to mention you could likely replace the butter with coconut oil and then use the coconut milk as directed.
Thank you! the recipe worked perfect, just followed your instructions and had the most delicious and fluffy frosting ever! I used it to fill & cover a vanilla sponge and put some mango slices inside and worked divine!!!!
Just wanted to say that this meringue buttercream is the most heavenly thing I’ve ever tasted! It tastes like fluffy coconut marshmallow, and since I haven’t had marshmallow in years this went like WOW in my mouth. Thanks so much for the recipe!
1. DONT REPLACE CAKE FLOUR WITH NORMAL FLOUR ( Australians, don’t even bother with this recipe. Won’t be making again )
2. Don’t try replacing butter with margarine, it ruins the frosting.
3. Attempt frosting one day in advance, it is tricky
I am going to try to make cupcakes with this. Yum! My FILs birthday is tomorrow and coconut cake is his favorite.
This cake is just amazing. I dont care if you like coconut or not, this cake is fantastic. the vanilla bean looks gorgeous, it has a nice suttle vanilla flavor and the coconut shred in the cake give it a nice contrast in texture. the frosting is super smooth and light. its a great summer cake. ive made this a few times now and every single person thats had it loves it. seriosuly, go make this. you will not regret it.
I made this last night to bring to work for our monthly “birthdays” celebration, and everyone loved it. My cakes came out flat, but I realized after that I have 9″ cake pans, so that probably has something to do with it. Because of the reviews, I was conscious of it being tough, so I started checking it after 30 minutes, and it was done. I was really wondering if my $5 vanilla bean (yes, I had to pay $9.99 for two beans) was really worth it, but when we were eating it, one of my co-workers asked me if there was vanilla bean in it! I was happy someone noticed :-) It was a lot of work, and the ingredients were on the expensive side for a cake, but I’d make this again.
I just made this cake and I substituted the butter for extra virgin coconut oil in cake and frosting. Holy WOW! Great recipe.
I was thinking of doing the same thing! Did you sub out all the butter for coconut oil in the frosting and it turned out fine?
I just made this! Only I…made cupcakes, turned them upside down, cut them in half and dyed the frosting and filled and frosted them in a mint and coral ombré effect. I also replaced the butter in the cake with coconut oil, but I do not recommend replacing any of the butter in the frosting, as it makes it less stable in my opinion. These were amazingly moist and so so flavorful!! Thanks so much for the recipe!
I saw this cake and thought ‘wow this is something I would love to make’. Well today I made it. It was the first and last time. Well no it won’t be the last time because it is BY FAR one of the BEST cakes I have ever had! My cakes weren’t high and fluffy but I think they were as they were meant to be. The frosting is oh my goodness the best! I honestly have eaten three pieces of it already. I shouldn’t ever make it again as I will just eat it but it is definitely going to be my birthday cake yearly and mothers day cake. Too bad the two days are within weeks of each other! Thanks for posting this – it is beyond dreamy and fabulous! I wonder if the cake can be made without the coconut? I would love a nice vanilla bean white cake just like this one for bday cakes for the kids!!!!
This is perfect for almost-summer! I’m baking this for my school’s graduation party for the seniors…hope they’ll love it! I’m adding some lemon to one layer, do you think that would work? Cause I read that coconut+lemon=heaven and this will be my first time baking anything with coconut in it so wish me luck!
Hi Angelina, The lemon/coconut combination sounds great!
This cake was delicious! It could use a little more coconut umph…so I think I might try sub coconut extract for the vanilla…anyways, some people posted trouble with the frosting…it took 30 minutes after adding the coconut milk to the frosting to whip into frosting texture. I was worried, because it took so long to get from the curdled state to the frosting state, but turned out beautifully! My mom loved this cake and she is the ultimate test when it comes to cooking and baking! Thanks Michelle!
If the cake is refrigerated, will it last longer? Or should we not refrigerate at all? Any tips on making sure this cake comes out moist and not dry like some of the previous posts?
Hi Suzanne, I would not refrigerate this cake. I rarely, if ever, refrigerate cake because it will usually dry out. I would place it in an airtight cake keeper to stay moist if you need to store it for a couple of days.
I know most bakers disagree, but I prefer cold cakes and feel it enhances the flavor when a baked good has been chilled. I just store cakes in an airtight container in the fridge, and have never had an issue with things drying out after only a couple of days. I stored the leftovers for this cake in the fridge, but it only lasted about 2 days because everyone in my family kept sneaking bites LOL
Not sure what happened…very flat, dry and dense. As there are numerous posts with the same issue, wonder if there is something missing from the cake?
I had the same outcome…flat, dense and dry but still was tasty. I’m waiting for a response
Hello, wondering if I would just use regular milk and make this just a vanilla cake? Just substitute an equal amount of milk for the coconut milk?
Hi Jami, I think you could probably do that without an issue, although coconut milk is a little thicker than regular milk. Be sure to use whole milk.