Rating: 2.5 stars
51 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 17
  • 2 star values: 18
  • 1 star values: 7
  • 51 Ratings

Our recipe for a white cake goes way beyond the expected (and sometimes boring) dessert. Four layers! Homemade frosting, ready in seven minutes! Shredded coconut-coated exterior! This version’s deliciously moist, just sweet enough, and looks pretty darn impressive, if we do say so ourselves. Plus, no need to stock special pans: You’ll actually use a 11x17-inch rimmed baking sheet to create one low, thin cake, which bakes and cools quickly, before using a serrated knife to cut four equal-sized rounds from the pan and stacking them up. The finished product looks plain lovely on a cake stand—but even more stunning when you cut the first slice.

Lindsay Hunt


Credit: José Picayo

Recipe Summary

40 mins
1 hr 30 mins
Serves 12


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350° F. Butter an 11-by-17-inch rimmed baking sheet and line with parchment; butter the parchment and dust lightly with flour. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the egg whites, milk, and vanilla.

  • Beat the butter and sugar in a large bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes.

  • Reduce mixer speed to low; add the flour mixture and milk mixture in alternate additions, beginning and ending with the flour mixture. Mix until just combined.

  • Transfer the batter to the prepared sheet. Bake until the cake springs back lightly when pressed, 15 to 20 minutes. Cool, then transfer to a cutting board.

  • Using a long, serrated knife, cut the cake into 4 pieces of equal size, slicing crosswise and lengthwise through the center.

  • Place one layer of the cake on a serving platter and frost the top with ⅔ cup of the frosting. Repeat with 2 of the remaining layers. Top with the final layer. Frost the top and sides of the cake with the remaining 2 cups of frosting. Press the coconut into the top and sides of the cake.

Nutrition Facts

618 calories; fat 28g; saturated fat 20g; cholesterol 42mg; sodium 316mg; protein 7g; carbohydrates 88g; sugars 66g; fiber 2g; iron 2mg; calcium 51mg.