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 followed the recipe and I had an epic fail ! My cake did not rise. What cake flour should I have used or could have the baking powder fail me. I don’t know what I did wrong? The “flat cake” as everyone jokingly called it still loved the taste. I ended up having to order a cake from the bakery for my mom’s 80th birthday. Please help!
Hi Rosalie, I’m so sorry that the cake didn’t turn out for you. I use Softasilk brand cake flour. If your baking powder was relatively fresh, that shouldn’t be an issue.
I just made the Swiss Meringue Buttercream. I should have known beforehand but all that butter in combination with the coconut milk produced a very greasy and off-putting icing. Still trying to decide whether to “fix” it by diluting a second batch of smb without the coconut milk into it or just starting over. A complete waste of my time and ingredients.
I’m making this cake for the second time now and am extremely frustrated by the FROSTING!!! This frosting recipe simply DOES NOT WORK!! Both times I have followed the recipe to the T and each time the frosting is beautiful glossy and thick until I add the butter and the coconut milk where is turns very liquid and not at all the thick buttercream that is shown in the picture. It hardly thickens in the fridge and I really think the recipe should be reviewed so other readers are not as frustrated as I have been. The flavour is wonderful but it doesnt help if I cant put it on the cake!!
I agree with those who tried this frosting and failed. I actually did exactly as described and it came out grainy and ‘broken’ after i added the coconut milk. Then it was too runny to use at all. There is something wrong with adding so much coconut milk in an already fluffy frosting. I’ll need to try another recipe.
I’m seriously losing my mind over this frosting. I’ve successfully made this cake & frosting at least 3 times in the past. This time the frosting just won’t come together. It’s not curdled looking, it’s just thin like soup. I have wasted 2 batches of ingredients and a ton of time. I think the problem is that the coconut milk is very thin compared to the can I got last time I made this. Last time the coconut milk was very thick, this time it’s thin like milk. I shook every brand they had in the store, and they were all thin. I’m about ready to throw in the towel and use canned frosting. :(
I’m thinking of putting sliced strawberries between the layers with the frosting and then arranging more slices on the top after it is finished. Has anyone tried this? It seems like it would be good.
Hi Michelle,
This Coconut Meringue Buttercream is sooo tasty. I am eating it just by its own. I used it in a recipe and added the link – http://www.thebakingskillet.com/chocolate-chiffon-cake-with-coconut-swiss-meringue-buttercream/
Hi there, I have just a quick question. When heating the egg white/sugar mixture over the sauce pan (for the frosting), what should the heat be set on? Thanks so much. Looks delicious, can’t wait to try it.
Hi Tiffany, Just high enough so the water is simmering, but not boiling, on most stoves that would be low or medium-low, but adjust as necessary.
Could you split each layer in half making a four layer cake? Or are the layers to moist?
Hi Laura, Yes, you can do that!
Wow. I want to use this for my 3 year old sons bday cake this week but it’s summer and soooo hot here in NZ. How do the meringue buttercreams survive in heat? Normal buttercream was a bad idea 2 yrs ago!
Hi Hollie, Unfortunately, I wouldn’t recommend meringue buttercream if it’s going to be out in summer heat :(
Hi Michelle!
This cake is absolutely fantastic! I made it today and the whole family loved it. The frosting is pure heaven. But I wanted to ask you. something: the cake did not rise properly and I suspect it might have been the cake flour/baking powder combo and maybe the US cake flour is different from the one we have here. I’d like to try the cake again but how much baking powder/baking soda shall I use with all-purpose flour? Thanks in advance! :)
Hi Remszi, You would use the same amount of baking powder (there is no baking soda in this recipe).
I couldn’t find vanilla bean at the store… how much vanilla extract should I use to substitute? Thanks!
Hi Olivia, 2.5 teaspoons of vanilla extract for 1 vanilla bean. Enjoy!
The cake looks delicious! I want to attempt to make this however, I have a quick question about the frosting. If I omit the frosting, would it get rid of the overall coconut flavor, or would the cake itself be perfectly coconut-y? I was thinking of swapping the coconut frosting to a buttercream or should I use a frosting that is coconut flavored?
Hi Katherine, The cake does have a coconut flavor, but you definitely get the biggest punch of flavor from the frosting.
I made this today. Triple checked ingredients anger measurements, etc. It was flat and dense. Icing was amazing, cake was tough as nails. It didn’t fall – that would entail RIDING at some point. What could haves caused this? Frustrated amateur.
Hi Tim, I’m so sorry to hear this didn’t work out for you! If you’re saying that the cakes didn’t rise at all, I would make sure that your baking powder is still fresh. This isn’t a fluffy cake, but they should definitely raise.
I bought a fresh can of baking powder but I question the type of cake flour. Is there a particular cake flour to buy? Or is there a self rising cake flour? What brand coconut milk.? I just don’t get why my cake was flat, dense and dry. It was also tough to cut. But because it still had good flavor I want to try it again. Please help
Delicious, I added lemon curd filling to mine and it was a hit. Thanks for another fantastic recipe!
I don’t have vanilla beans and can’t find them anywhere! Can I just use vanilla extract instead?
Hi Serafina, Yes, you can substitute vanilla extract.
Would substituting coconut cream for the coconut milk be acceptable, or would it change the structure of the cake too much? I’m sort of curious to see if it will give it a thick, moist texture but I still want the cake to rise!
I am so making this into the Bunny Butt cake…
Can you use cake flour? Would a lemon or raspberry curd be nice w/ this cake? Would leaving out shredded coconut from batter ruin the cake?
Hi Jill, I would not recommend changing the type of flour, as it will have an impact on the final texture. Yes, lemon or raspberry would pair nicely with this. Yes, omitting the coconut from the batter would also affect the final texture of the cake.
An amazing recipe, the best coconut cake I have made and the frosting is to die for!
This is the third recipe from the Brown Eyed Baker I have made now, I will be trying more! All have worked out perfectly! I Live in England though and did struggle getting the shredded sweetened coconut, had to order it online, but was worth it though Thank you!
Oh wow, one of my favorites. Yummy. Thanks for sharing this recipe.
Simon
Can you please tell me the weight of the butter needEd for the fosting, it is hard to be accurate with butter in a cup unless it is melted, im thinking of making this for my wedding cake, going to have a 10, 8, 4 inch cakes how much/ batches of frosting do you think will be needEd????
Hi Kelly, The amount of butter for the frosting is 12 ounces. I haven’t tried to make a cake larger than this two-layer one with this particular recipe, so I couldn’t say for sure how much frosting you would need.
I’ve made this cake twice, and it’s amazing. The 2nd time I left the shredded coconut out of the cake and I like that better, just a texture preference for me.
Hi
I made this recipe, sounded great! But it came out very hard
Not light and fluffy…. Where did I go wrong??
Any help would be great!
I have a question. Like many of us that visit your site, I am an obsessive baker that may spend a couple weeks/months “conquering” a certain recipe. Right now, I am working on the perfect coconut cake. I usually draw from certain trusted sources…your blog being one of them. So I ask you, Brown Eyed Baker…..when making a Buttercream, do you think a particular butter is better than another. Before I go on some tangent and spend way too much money ordering fancy butters from places I can’t pronounce, have you tested butters with different butterfat content? If you did, did you taste any difference? Thank you.
Hi Ellen, I’ve used everything from Plugra to Land o Lakes. I honestly don’t notice the difference. I just wouldn’t use a store brand, as I’ve found the flavor significantly less pleasant than other brands.
Thank you Michelle. That’s what I would think, too.
Is this cake & frosting stable to use under FONDANT? Have you or anyone here tried it? Or use this cake to carve simple shapes & covered with fondant?
Hi Wilma, I do not think that this frosting is stiff enough to use under fondant, it’s very soft.
Thank you for your response.
How about the cake? Can it hold when covered with fondant?
Hi Wilma, The cake is pretty sturdy, so I think it would be okay.
Hello Michelle thought of letting you know that i tried your cake recipe & used Sweetapolita’s SMBC recipe. I carved cake into 2D animal shape & covered w/ fondant. I didn’t have any issues. I received rave reviews for the taste. On my 2nd attempt i used your frosting recipe & tried to achieved the same look in your photos. Proud to say it was a huge success! I thank you so much. The cake melts in your mouth …oh so
Good!
Wow, this cake looks heavenly! 2 questions: 1) will coconut milk from a carton work as well as the milk from a can? and 2) I’ve used smart balance butter spread in countless cookie and brownie recipes and they’ve come out just as good as if not better than when I used real butter, but will smart balance be ok to use in this cake and frosting? What would be the effects of using it? Thanks!
Hi Cindy, As long as it’s pure coconut milk, it shouldn’t matter what the packaging is. As for the Smart Balance, I never recommend using anything other than butter unless a recipe specifically calls for it. Things like margarine and other spreads have higher water content than butter, which can affect the outcome of a recipe.
I made this a couple months ago and it was AMAZING… I’m making it again tonight…
This cake was a little time consuming but worth every minute! My family loved it!! Delicious!!!
I just made this coconut cake with the frosting. I could not really taste the coconut flavor in the cake (I think it was because of the coconut milk I used and also I may have used unsweetened shredded coconut….shop keepers fault) but the frosting, oh dear God, was absolutely glorious <3 :-) I halved the entire recipe (cake & frosting) and added half a teaspoon of coconut essence to the frosting. I could not stop licking it. It is the yummiest thing I have had in a long time.
I do need some advice though. I was lucky enough to get vanilla pods from a friend who traveled to the UK and brought it as a gift but they do not sell them in my country. It is also extremely difficult to find vanilla extract. What is readily available is vanilla essence. How do I substitute the vanilla pods for vanilla essence?
Hi Jelilat, I am not familiar with vanilla essence, but from what I’ve read, it seems that it’s extremely concentrated (more so than vanilla extract) and that only a drop or two should be used in recipes. If this is the case, then I would follow those instructions. If you typically would use it in teaspoons like vanilla extract, then I would substitute 2 teaspoons of essence for 1 vanilla bean.
Great. Thanks a lot Michelle :-)