Our culinary staff tested several coconut cake and frosting combinations, looking for a contemporary turn on this long-cherished treat. We finally settled on a lightly coconut-y cake with a traditional, bright-white vanilla boiled frosting—for a dessert that’s tender, fluffy and light inside and out.
3 1/2 cups all-purpose flour, plus more for the pans
4 teaspoons baking powder
1 teaspoon salt
2 cups packed sweetened shredded coconut, divided
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for the pans
2 2/3 cups sugar
4 large whole eggs
4 large egg whites
1 tablespoon pure vanilla extract
1 1/2 cups unsweetened coconut milk
Basic Boiled Frosting (recipe below)
Preheat an oven to 350F. Butter and flour two 9-inch round cake pans, tapping out the excess flour. Cut two rounds of parchment to fit into the cake pans. Fit one piece of parchment into the bottom of each pan; set aside.
Sift the flour, baking powder and salt into a large bowl. Place 1 cup of the coconut in the bowl of a food processor fitted with a metal blade and pulse until finely chopped. Stir the chopped coconut into the flour mixture.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes. Add the eggs, egg whites and vanilla; beat until fully incorporated. Add the flour mixture and coconut milk in three alternating batches, starting with the flour; beat until combined after each addition.
Divide the batter between the prepared pans. Bake until golden brown and a cake tester inserted in the centers comes out clean, about 35 minutes. Cool on a wire rack for 10 minutes. Run a knife around the edges to loosen the cakes; invert onto a rack and let cool completely.
Using a serrated knife, trim the tops off of the cake layers to make them level, if desired. Transfer one layer to a serving platter and spread the top of it with 1 1/2 cups of the frosting. Place the other cake layer on top of the frosting. Using an offset spatula, spread the remaining frosting over the entire cake, swirling to completely cover. Sprinkle with the remaining cup of coconut.
Boiled Frosting:
1 1/2 cups sugar
1/2 cup water
3 large egg whites, room temperature
Pinch of salt
1 teaspoon pure vanilla extract
In a medium saucepan over high heat, combine the sugar and water and boil until the syrup reaches the soft-ball stage (238 to 240F).
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the salt until they form soft peaks.