Coconut Meringue Cake: Airy Coconut Base Under Silky Cocoa Yolk Buttercream, Using 7 Whites and 7 Yolks

This Swiss-style coconut cake is a good fit for the holidays. It is tender, creamy and full of coconut flavor. It is also a “zero-waste” recipe: the base uses the egg whites and the cream uses the yolks. You do not need any complicated ingredients.

The base is an airy coconut meringue sponge, topped with a rich cocoa egg yolk cream. It is a traditional-style recipe that is reliable and simple.

How do you make this coconut cake?

Bake a quick base from egg whites, coconut and flour. While it cools, make the cream. Whisk the yolks, sugar and cocoa over steam. Only when this cocoa mixture has cooled completely, whip it into whipped butter.

At a Glance

• Prep time: 25 min
• Baking time: 12 min (plus chilling)
• Servings: about 20 slices
• Difficulty: Medium
• Calories: about 290 kcal per slice
• Trend: Zero-waste baking

Ingredients

Instructions

1. Making the Base

1. Heat the oven to 350°F (180°C) (conventional, top and bottom heat). Line a 13×11 1/2-inch (33×29 cm) baking pan with parchment paper.
2. Put the 7 egg whites in a clean, dry bowl. Start whipping on medium speed.
3. When the whites start to foam, gradually add the 200 g (1 cup) sugar a spoonful at a time. Whip until stiff and glossy.
4. Sift the 100 g (3/4 cup plus 1 tablespoon) flour over the meringue and add the 200 g (2 1/2 cups) shredded coconut.
5. Carefully fold the dry ingredients into the meringue with a spatula, using bottom-to-top motions so the meringue deflates as little as possible.
6. Spread the batter evenly in the prepared pan.
7. Bake in the preheated oven for about 12 minutes. The base should stay pale, with only the edges browning slightly.
8. Let the baked base cool completely in the pan.

2. Making the Cream

1. While the base cools, make the cream. First whip the softened butter in a bowl until pale and fluffy. Set aside.
2. Set up a double boiler. In a metal bowl (that fits over a pot with a little simmering water), put the 7 egg yolks and 120 g (1/2 cup plus 2 tablespoons) sugar.
3. Set the bowl over the steam (the bottom must not touch the water) and whisk constantly.
4. Add the 3 tablespoons of cocoa and keep whisking.
5. Whisk over the steam until the mixture thickens, becomes creamy and warm (about 6–8 minutes). This pasteurizes the eggs; the mixture should reach 160°F (71°C).
6. Take the bowl off the steam and let the yolk-cocoa mixture cool completely to room temperature. This is the key step!
7. Only when the butter and the cocoa mixture are at the same room temperature, whip the cocoa mixture into the whipped butter a spoonful at a time.
8. You can chill the finished cream for 10–15 minutes so it firms up slightly, then briefly whip it again with a mixer for perfect fluffiness.

3. Finishing

1. Spread the cocoa cream evenly over the completely cooled coconut base.
2. Sprinkle the surface generously with the 50 g (1/2 cup plus 2 tablespoons) shredded coconut.
3. Refrigerate the cake for at least 2–3 hours so the cream sets and the flavors come together.

Video Recipe

Tips for Perfect Coconut Meringue Cake

1. So the cream does not curdle: Both main parts of the cream, the whipped butter and the cocoa yolk foam, must be at the same room temperature before you combine them. A warm yolk mixture would melt the butter.
2. Airy base: Fold in the flour and coconut gently with a spatula, never with a mixer. Only then does the base stay light and airy.

Easy Variations

• Rum cream: Before spreading the finished cocoa cream on the base, add 1–2 tablespoons of rum for a stronger flavor.
• Nut topping: Instead of coconut, sprinkle the top with chopped walnuts or toasted sliced almonds.

Frequently Asked Questions (FAQ)

Cut the cake into small slices. It is very rich and delicious. Store it in the refrigerator only.

The recipe is based on a traditional version by Einfache Rezepte, adapted by the We Cook With Love team.

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