Coconut Layer Cake with Meringue Frosting
This cake is light and airy with a creamy coconut buttercream filling and delicate meringue frosting. Sooo good!
Yield
12 servingsPrep
45 minCook
25 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 2 | stick |
butter, unsalted
at room temperature |
|
| 2 | cups |
sugar
reserve half for egg whites |
|
| 1 | teaspoon |
coconut extract
|
* |
| 2 | large |
egg yolks
|
|
| 3 | cups |
cake flour
sifted |
|
| 4 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
coconut milk
unsweetened |
|
| 4 | large |
egg whites
|
|
| Buttercream | |||
| 4 | each |
egg yolks
|
*
|
| 2 | stick |
butter, unsalted
at room temperature |
|
| 1 ¾ | cups |
powdered sugar
sifted |
|
| 1 | pinch |
salt
|
*
|
| 6 | tablespoons |
coconut milk
unsweetened |
|
| 1 | x |
coconut, shredded (desiccated)
sweetened, optional |
*
|
| Meringue frosting | |||
| 1 | cup |
sugar
|
|
| 4 | large |
egg whites
|
|
| ½ | teaspoon |
cream of tartar
|
|
| 1 | tablespoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake: | |||
| 226 | g |
butter, unsalted
at room temperature |
|
| 473 | ml |
sugar
reserve half for egg whites |
|
| 5 | ml |
coconut extract
|
* |
| 2 | large |
egg yolks
|
|
| 7.1E+2 | ml |
cake flour
sifted |
|
| 2E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
coconut milk
unsweetened |
|
| 4 | large |
egg whites
|
|
| Buttercream: | |||
| 4 | each |
egg yolks
|
*
|
| 226 | g |
butter, unsalted
at room temperature |
|
| 414 | ml |
powdered sugar
sifted |
|
| 1 | pinch |
salt
|
*
|
| 9E+1 | ml |
coconut milk
unsweetened |
|
| 1 | x |
coconut, shredded (desiccated)
sweetened, optional |
*
|
| Meringue frosting: | |||
| 237 | ml |
sugar
|
|
| 4 | large |
egg whites
|
|
| 2.5 | ml |
cream of tartar
|
|
| 15 | ml |
vanilla extract
|
|
Directions
Place rack in center of 350℉ (180℃) oven.
Butter two 9 inch cake pans.
Prepare cake:
Cream butter and one cup sugar on medium until light and fluffy, 3 minutes. Add coconut extract and egg yolks.
Sift cake flour baking powder and salt. Add one third of flour mixture to the butter mixture alternating with coconut milk
In another bowl beat egg whites until frothy, add one cup of sugar and beat until soft peaks form. Fold egg whites in thirds into butter mixture. Pour evenly into pans.
Bake 20 to 30 minutes, let cool in pans for 10 minutes then remove and let cool completely.
Once cool, slice each cake in half.
Prepare buttercream:
Beat egg yolks and butter on medium until pale.
Add confectioner sugar and salt.
Add coconut milk and beat until creamy, refrigerate.
Prepare meringue frosting:
Place sugar, egg whites, ¼ cup water and cream of tartar in bowl over simmering water. Beat on high speed until very firm, about 7 minutes.
Remove from heat and add vanilla and beat until frosting is cooled and holds stiff peaks.
The minute frosting is done assemble the cake.
Sprinkle sweetened coconut shavings (optional) between layers along with buttercream. With a spatula or cake knife cover the top and sides with meringue frosting.
Keep at room temp, best eaten that day.
