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Coconut Cake with 7-Minute Frosting

Coconut Cake with 7-Minute Frosting
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A moist and fluffy Coconut Cake layered with light, airy 7-Minute Frosting. This classic dessert combines tender coconut-flavored sponge cake with a soft, sweet frosting that melts in your mouth, perfect for celebrations or an indulgent treat any time.

Ingredients

Scale

Cake Ingredients

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups sugar
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup coconut milk
  • 1 cup sweetened shredded coconut

7-Minute Frosting Ingredients

  • 4 large egg whites
  • 1 ½ cups granulated sugar
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line them with parchment paper to ensure the layers come out cleanly and retain their shape.
  2. Mix the Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt. This ensures even distribution of leavening agents to help the cake rise and have a light texture.
  3. Cream Butter and Sugar: Using a hand or stand mixer, beat the softened butter and sugar together until pale and fluffy, introducing air for a soft crumb.
  4. Add Eggs and Vanilla: Beat in eggs one at a time, mixing well after each addition. Stir in the vanilla extract to add warmth and depth of flavor.
  5. Incorporate Dry Ingredients and Coconut Milk: Alternate adding the dry mix and coconut milk in batches, beginning and ending with the dry ingredients. Mix just until combined to keep the batter tender without overworking it.
  6. Fold in Shredded Coconut: Gently fold in the shredded coconut for added texture and a strong coconut flavor throughout the cake layers.
  7. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks until completely cool.
  8. Make the 7-Minute Frosting: In a heatproof bowl set over simmering water, combine egg whites, sugar, cream of tartar, and salt. Whisk constantly for about 7 minutes until the frosting is glossy and holds stiff peaks. Remove from heat and stir in vanilla extract.
  9. Frost Your Cake: Once the cake layers are completely cool, spread a generous layer of the 7-minute frosting between them, on top, and on the sides. Use an offset spatula to create soft, billowy peaks for a classic look.

Notes

  • Use room temperature butter, eggs, and coconut milk for a smooth, even batter.
  • Mix batter just until combined to avoid a dense cake.
  • Cream of tartar stabilizes the frosting and helps it hold volume and shine.
  • Line pans with parchment paper for easy removal and intact layers.
  • Cool cakes completely before frosting to prevent melting or sliding.
  • Store leftovers covered at room temperature for up to 48 hours or refrigerate up to 4 days.
  • Freeze unfrosted layers wrapped tightly in plastic wrap and foil for up to 3 months; thaw in refrigerator overnight before frosting.
  • Bring refrigerated slices to room temperature before serving for best texture; avoid microwaving frosting.

Nutrition

Keywords: coconut cake, 7-minute frosting, moist cake, coconut dessert, celebration cake, fluffy frosting

Find it online: https://recipesbykaeli.com/coconut-cake-with-7-minute-frosting/