Fluffy Coconut Cake with Coconut Frosting: A Homemade Classic

Is there anything more elegant and inviting than a snowy white cake sitting in the center of a dessert table? Whether it’s for an Easter brunch, a Christmas dinner, or simply a weekend treat, a homemade Coconut Cake with Coconut Frosting is a timeless dessert that evokes feelings of nostalgia and comfort. I remember watching my grandmother effortlessly whip egg whites into billowy peaks, transforming simple pantry staples into a masterpiece.

This recipe goes beyond the standard box mix. We are making a dense yet tender white cake from scratch, flavored with double the coconut punch—extract and sweetened flakes. But the real showstopper is the frosting: a glossy, marshmallow-like meringue cooked to perfection that envelopes the cake in a cloud of sweetness. If you have been looking for the ultimate Coconut Cake with Coconut Frosting, get your mixer ready. This recipe delivers a moist crumb and a sticky, sweet finish that is absolutely irresistible.

Ingredients

To achieve the perfect texture for both the cake and the boiled icing, precision is key. Here is what you will need to gather.

The Cake Batter

Ingredient	Amount/Quantity	Notes
All-Purpose Flour	2 1/2 cups	Sifted twice for airy texture
Baking Powder	1 tablespoon	Freshness matters for the rise
Salt	1/2 teaspoon	Balances the sweetness
Butter	1/2 cup (1 stick)	Softened to room temperature
Sugar	1 1/2 cups	White granulated sugar
Egg Whites	5	Beaten to soft peaks (save yolks for custard!)
Milk	1 cup	2% milk works best here
Vanilla Extract	1 teaspoon	Pure extract is preferred
Coconut Extract	1/4 teaspoon	Adds a deep tropical aroma
Sweetened Coconut	2/3 cup	Folded into the batter

The Coconut Frosting

Ingredient	Amount/Quantity	Notes
Egg Whites	4	Room temperature beats better
Cream of Tartar	1/2 teaspoon	Stabilizes the meringue
Salt	Dash	Just a pinch
Coconut Extract	1/4 teaspoon	Layers the flavor
Vanilla Extract	1/2 teaspoon	Rounds out the sweetness
Sugar	1 cup	For the sugar syrup
Hot Water	1/4 cup	To dissolve the sugar
Sweetened Coconut Flakes	1 1/2 to 2 cups	For coating the outside

this now & bake later ❤️

Timing

This cake is a labor of love but well worth the effort. The frosting requires attention to temperature, so ensure you have uninterrupted time for that step.

• Prep Time: 25 minutes
• Cook Time: 25–30 minutes
• Cooling Time: 1 hour
• Total Time: ~1 hour 55 minutes (Worth every second for that homemade taste!)

Step-by-Step Instructions

Follow these steps closely to ensure a light crumb and a stable frosting. We will start by building the structure of the cake and finish with the glossy meringue.

Step 1: Prep the Dry Ingredients

Preheat your oven to 350°F (175°C). Spray two 9-inch round cake pans with non-stick spray (you can also use a 9×13 pan if you prefer a sheet cake).

Sift the all-purpose flour, baking powder, and salt together into a bowl.

• Tip: I sift mine twice using a flour sifter. This aerates the flour and guarantees there are no lumps, which is crucial for a fine crumb. If you don’t have a sifter, whisk the dry ingredients vigorously. Set aside.

Step 2: Cream and Mix the Batter

In a large mixing bowl, cream together the softened butter and sugar until light and sandy.

In a separate clean bowl, beat the 5 egg whites until soft peaks form. Gently add these beaten whites to the butter and sugar mixture.

Add the flour mixture and the milk alternately to the butter mixture. Mix just until all ingredients are wet and combined.

Fold in the vanilla extract, coconut extract, and the 2/3 cup of sweetened coconut using a spoon or spatula. Scrape the sides of the bowl to ensure everything is incorporated.

Step 3: Bake the Layers

Divide the thick batter evenly between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes.

• Check for Doneness: At the 25-minute mark, check the centers. A toothpick should come out clean, or the cake should spring back when lightly pressed. Do not overcook, or the cake will be tough.Let the cakes cool in the pans for at least 10 minutes before removing them to wire racks to cool completely.

Step 4: Make the Sugar Syrup

While the cakes cool, prepare the frosting. Place the 1 cup of sugar and 1/4 cup hot water in a saucepan on the stove. Bring to a boil.

• Crucial Step: DO NOT STIR. Stirring can cause the sugar to crystallize. Cook until the mixture reaches 238°F on a candy thermometer (soft ball stage).

Step 5: Whip the Frosting

While the sugar is cooking, combine the 4 egg whites, cream of tartar, dash of salt, vanilla extract, and coconut extract in a mixer bowl. Mix on high speed until stiff peaks form.

When the sugar syrup reaches exactly 238°F, remove it from the heat. With the mixer running at high speed, slowly pour the hot syrup in a thin stream into the egg whites. Continue beating for about a minute until the frosting is glossy and reaches a spreading consistency.

Step 6: Assemble the Cake

Place the first cake layer on your serving plate. Spread a thick layer of frosting over the top. Sprinkle generously with sweetened coconut.

Add the second layer on top. Frost the top and sides of the entire cake with the remaining frosting. It should be thick and billowy. Finally, press the remaining sweetened coconut flakes onto the top and sides of the cake for that classic snowy look.

Nutritional Information

This is a rich, celebratory dessert. Here is an estimated nutritional breakdown per slice (assuming 12 slices):

• Calories: ~480 kcal
• Carbohydrates: 75 g
  • Sugar: 55 g
• Fat: 18 g (Saturated: 12 g)
• Protein: 6 g
• Sodium: 280 mg

Note: Nutritional values vary based on the brand of coconut and exact amount of frosting used.

Healthier Alternatives

If you want to enjoy the flavors of this cake with a slightly lighter profile, consider these adjustments:

• Reduce Sugar: You can use unsweetened coconut flakes for the exterior garnish. This cuts down on the overall sugar content without sacrificing the coconut texture.
• Whole Grains: Swap half of the all-purpose flour for white whole wheat flour. It adds a bit of fiber, though it may make the texture slightly denser.
• Milk Swap: Use unsweetened almond milk or coconut milk beverage instead of 2% milk to lower the dairy content.
• Portion Control: Bake this recipe into cupcakes instead of a layer cake. This makes it easier to control serving sizes. (Bake for 18-22 minutes).

Serving Suggestions

This beautiful white cake deserves a presentation that matches its elegance.

• Beverage Pairing: Serve a slice with a hot cup of black coffee or Earl Grey tea. The bitterness of the coffee cuts through the intense sweetness of the boiled icing.
• Fruit Garnish: Add a pop of color by serving with fresh raspberries or strawberry slices on the side. The tartness provides a wonderful contrast.
• Holiday Table: For Easter, garnish the center with pastel-colored chocolate eggs. For Christmas, a sprig of sugared cranberries looks stunning against the white coconut.

Common Mistakes to Avoid

Baking from scratch, especially with boiled frosting, has a few pitfalls. Watch out for these:

• Stirring the Syrup: As mentioned, stirring the boiling sugar and water will cause it to crystallize and become grainy. Solution: Let it boil undisturbed.
• Overbaking: White cakes dry out faster than yellow cakes. Solution: Check the cake 5 minutes before the timer goes off.
• Frosting too Soon: If you frost the cake while it is even slightly warm, the meringue will slide right off. Solution: Ensure the cake layers are completely cool.
• Old Baking Powder: If your cake doesn’t rise, your leavening agent might be expired. Solution: Test your baking powder in hot water; it should fizz immediately.

Storing Tips

Because of the egg white frosting and moisture content, proper storage is essential.

• Refrigerate: This cake is best stored in the refrigerator, especially in humid climates. Place it in a cake carrier or cover loosely with plastic wrap (use toothpicks to keep the plastic off the frosting). It keeps for 3-4 days.
• Freezing: You can freeze the baked cake layers unfrosted. Wrap them tightly in plastic wrap and foil. They will keep for up to 3 months. Thaw before frosting.
• Room Temperature: If serving the same day, the cake can sit out in a cool room for a few hours.

Conclusion

This Coconut Cake with Coconut Frosting is more than just a dessert; it’s a centerpiece. The combination of the dense, moist cake packed with coconut shreds and the glossy, marshmallow-like frosting creates a texture that store-bought cakes simply cannot replicate. It’s sweet, sticky, and incredibly satisfying.

We hope you enjoy making this snowy masterpiece! Try it out and let us know in the comments—did you use a candy thermometer, or did you eyeball the syrup stage? We’d love to hear your baking stories. Don’t forget to rate the recipe and subscribe to our blog for more scratch-made favorites delivered straight to your inbox.

FAQs

Q1. Can I use sweetened condensed milk in this recipe?

This specific recipe relies on a boiled sugar syrup for the frosting and milk for the batter. Sweetened condensed milk is often used in “poke cakes,” but adding it here would alter the chemistry and texture of this traditional layer cake.

Q2. What if I don’t have a candy thermometer?

While a thermometer is best, you can test the sugar syrup using the “cold water test.” Drop a small amount of syrup into a glass of cold water. If it forms a soft, flexible ball that flattens slightly when removed from the water, it has reached the soft ball stage (238°F).

Q3. Why sift the flour twice?

Sifting flour twice introduces more air into the ingredients. Since this cake relies on egg whites and baking powder for lift, that extra aeration ensures the cake turns out fluffy rather than heavy and dense.

Q4. Can I use a hand mixer for the frosting?

Yes, but be careful. Pouring boiling sugar syrup while holding a hand mixer can be tricky. Ensure the bowl is stable (place it on a damp towel) so you can pour safely with one hand while mixing with the other. A stand mixer makes this process much easier.

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