Coconut Cake with Seven-Minute Frosting Recipe

This Coconut Cake with Seven-Minute Frosting is a light, fluffy, and decadent dessert that brings together the tropical richness of coconut with the airy sweetness of classic seven-minute frosting. The cake itself is moist and tender, infused with coconut flavor, while the frosting is whipped to perfection, creating a glossy, marshmallow-like texture. Topped with shredded coconut, this cake is a delightful treat for any occasion, from family gatherings to festive celebrations.

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup buttermilk
• 2 cups shredded sweetened coconut (for garnish)

For the Seven-Minute Frosting:

• 3 large egg whites
• 1 ¾ cups granulated sugar
• ⅓ cup water
• ½ teaspoon cream of tartar
• ¼ teaspoon salt
• 1 teaspoon coconut extract
• ½ teaspoon vanilla extract

Instructions:

Step 1: Prepare the Cake

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
4. In a large mixing bowl, cream the butter and sugar until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the vanilla and coconut extracts.
7. Gradually add the flour mixture, alternating with buttermilk, mixing until just combined.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Seven-Minute Frosting

11. In a heatproof mixing bowl, combine the egg whites, sugar, water, cream of tartar, and salt.
12. Place the bowl over a simmering pot of water (double boiler method).
13. Using a hand mixer, beat the mixture on high speed for 7 minutes, until stiff peaks form.
14. Remove from heat and stir in the coconut and vanilla extracts.
15. Continue beating for 1-2 minutes, until the frosting is glossy and holds its shape.

Step 3: Assemble the Cake

16. Place one cake layer on a serving plate.
17. Spread a generous amount of frosting over the top.
18. Place the second cake layer on top and frost the entire cake.
19. Sprinkle shredded coconut over the frosting, pressing lightly to adhere.

Step 4: Serve and Enjoy

20. Slice and serve immediately, or refrigerate for a firmer texture.
21. Enjoy this Coconut Cake with Seven-Minute Frosting, a perfect balance of tropical flavor and airy sweetness!

This cake is a delightful combination of soft, moist layers and a light, fluffy frosting, making it an irresistible treat for coconut lovers. Whether you’re making it for a special occasion or just indulging in a homemade dessert, it’s sure to impress!