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.
Cake had wonderful coconut flavor! I feel there may have been an error on the amount of butter in the frosting recipe. Should it have been 1 1/2 sticks instead of 1 1/2 cup? Frosting tasted oily and was not very sweet.
I am sorry this was an horrible cake. The pairing of this wonderful icing did not go well with this heavy, densed, dry cake. I’ve been making cakes for many years and this one I was completely embarrassed at serving. My family and friends told the truth. I will not be making again. It was fun to make icing I’m not new too. Overall thumbs down. Sorry
Hi there.
Wondering if adding food coloring to the icing would affect the consistency?
And would it withstand being outdoors for a few hours for my son’s birthday party?
I have a question:
Will this cake work well with dairy free ‘butter’? I am wondering about whether or not the frosting consistency would be affected?
Hi Carol, I’m not certain, as I’ve never used dairy free butter.
Made today for my mothers birthday (7/4/19). Followed exactly except I did not have a vanilla bean so used 3tsp homemade vanilla … anticipated issues but the frosting turned out picture perfect .. jazzed it up for 4th of July wish I could post a pic
I spent all day working on this cake and frosting. Terrible texture and flavor for a cake and the “frosting” is way more work than implied. Together it is by far the worst coconut cake I have ever made. I will go back to my original recipe going forward.
Just made the frosting and it came out perfect, and very delicious!!!
Just don’t understand why the cakes kinda shrunk in the pans. Could that have been from using cake strips?
I have a question. I just finished making this cake (not the frosting yet, as i’m waiting for the cake to cool), and I use cake strips, but is it normal for the cakes to shrink while cooling?
Hi Gina, I’ve never used cake strips, so I’m not sure if they could cause the cakes to shrink; I know they’re supposed to affect the rise, so it stands to reason they could affect shrinkage too.
Everything sounds n looks delicious !
YUM!! When you write coconut milk, are you talking full fat on the top of the can included? or just the more liquid portion? TIA
Hi Sarah, You use it all; you should shake the can to ensure that the cream has incorporated into the liquid; you may need to stir after opening if it’s still separated.
You wrote the words that will force me to make this cake. I love coconut and meringue, but when you said people wrote that it was too dense!!!!! I’m all in now! It truly is the only way I like cake. It’s why I almost only make bundt cakes, or hummingbird, or Italian cream cakes, they are dense and I feel like I really ate dessert! I can’t wait to have an opportunity to make it now.
We’ve made this as a cake a couple of times and it tastes WONDERFUL! However, I would like to try and make this as cupcakes. How could I do that?
Hi Cynthia, I’ve never tried to modify this as cupcakes, but I do have these coconut cupcakes, which I LOVE, LOVE, LOVE! https://www.browneyedbaker.com/coconut-cupcakes-with-toasted-coconut-frosting/
Great recipe frosting a little tricky.Tasted great.Curious why mine had such a flour taste.Not moist dense.Thanks for the input.
I live in a place that doesn’t sell sweetened shredded coconut, we only get shredded coconut, what can i do to substitute it? Lovely recipe…and photos….
Thank you, Meha! Honestly I’ve found regular unsweetened shredded coconut to be a fine substitute, I think it would work just as well here.
I made a gluten free version of this for my friend’s birthday and she loved it! She’s still talking about it and her birthday was in September! It was my first time making meringue buttercream and it turned out perfectly. I’ll definitely be making this cake again.
Broken buttercream SAVED! I had the same thing happen when I added the coconut milk to the meringue, it broke and looked like cottage cheese. Ice bath didn’t work. Luckily I had some white chocolate. Melted it and added it spoonful by spoonful until it all came together into normal looking buttercream. If not for this this recipe would get five stars.
Can I make the whole thing, assembled and all, a day before? And if so, do I kept it at room-temperature or place it in the fridge?
Hi Fara, Yes, I’ve done this! You can keep it at room temperature. Enjoy! :)
Can unsweetened coconut cream be used in place of coconut milk in the cake batter?
Hi Peter, I would not recommend that, as the coconut milk is much thinner than the coconut cream and it could affect the texture.
I made these last night, they were AWESOME. This website never fails me, thank you. <3
a wonderful cake YUM ,may be my new favorite recipe.
Can the frosting be iced and then frozen?
Hi Crystal, I would not recommend freezing the icing.
Where you have advice for curdled Swiss Meringue frosting you say to remove 1/4 of the frosting and microwave for 15 minutes. Can this be correct? Wouldnt the sugar burn? Love your recipes and your blog!
I noticed this 15 minutes also – but when I went to the online recipe, it is 15 seconds.
So sorry, yes that was a typo – it’s 15 seconds!
I have made this cake many time and it is always superb!!! I am our family’s baker and it is my most-requested cake! Making it again as one of three sweets for a family 4th party…thanks so much for all of your fabulous recipes – especially this one!
It is only 9am where I live, but my mouth is watering for this cake!
Hi, Michelle! I don’t have 8′ cake forms, and majority of stores don’t carry them anymore. Is it OK to use 9″ round springforms? Thank you!
Hi Yelena, These are the 8″ pans I have: http://amzn.to/2sgPdVi. You could use 9-inch pans (reduce the baking time a bit), but I don’t know that springfrom pans would work?
Is there any way of substituting the Vanilla bean with something else? I want to make this for my girlfriend today but can’t get a hold of any vanilla bean. Thanks!
You could use vanilla bean paste or regular vanilla extract (2.5 teaspoons of either equals 1 vanilla bean).
Starting to make this cake in 3,2,1!
I like your recipes
In the ‘South’ we use the frozen Tropicana grated coconut…it is just as if you had gone to all of the trouble to crack open a fresh coconut & hand grated the coconut…very tasty…it makes a truly beautiful cake…try it you will love it…also, put a dab of icing on your cake plate before you put the first layer down…it will keep the layer in place…Love you recipes
I love this cake and I ask for it on my birthday every year. The cake is so delicious and the frosting is just heavenly. It’s definitely one of my favorite cake recipes ever.
i agree its fab
This looks so delicious that I decided to try it. However I needed to make it with stevia. I don’t know if it was old ingredients or wrong ratio of things or if this recipe just isn’t the kind to be tweaked. my cake after 3 batches came out decent but with issues. it didn’t rise for one thing. what am I doing wrong?