Coconut Cake with Seven-Minute Frosting is a classic and delicious dessert that features a light, fluffy cake paired with a rich, marshmallow-like frosting. The coconut adds a tropical flair, and the seven-minute frosting is known for its smooth, glossy finish. It’s the perfect cake for celebrations or any occasion where you want something both impressive and delicious.
Ingredients:
For the Coconut Cake:
- All-purpose flour – 2 1/2 cups
- Baking powder – 2 1/2 tsp
- Salt – 1/2 tsp
- Unsalted butter – 1/2 cup (softened)
- Granulated sugar – 2 cups
- Eggs – 4 large
- Whole milk – 1 cup
- Vanilla extract – 1 tsp
- Coconut extract – 1 tsp (optional, for extra coconut flavor)
- Shredded sweetened coconut – 1 cup (for mixing into the batter)
For the Seven-Minute Frosting:
- Egg whites – 2 large (at room temperature)
- Granulated sugar – 1 1/2 cups
- Corn syrup – 1/4 cup
- Water – 1/4 cup
- Vanilla extract – 1 tsp
- Pinch of salt
For Garnish:
- Sweetened shredded coconut – 1 1/2 to 2 cups (for coating the cake)
Instructions:
1. Prepare the cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients in batches, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Add the vanilla extract and coconut extract (if using). Stir in 1 cup of shredded coconut.
- Divide the batter evenly between the two prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the Seven-Minute Frosting:
- In a heatproof bowl (preferably a stand mixer bowl), combine the egg whites, sugar, corn syrup, water, and a pinch of salt.
- Place the bowl over a pot of simmering water, ensuring that the bottom of the bowl doesn’t touch the water. Whisk the mixture constantly until it becomes glossy and forms stiff peaks. This will take about 7 minutes.
- Once stiff peaks form, remove the bowl from the heat. Add the vanilla extract and continue to beat the frosting for another 2 minutes until it’s thick and glossy.
3. Assemble the cake:
- Place one of the cooled cake layers on a serving platter. Spread a layer of seven-minute frosting on top of the first cake layer.
- Carefully place the second cake layer on top, and spread frosting over the top and sides of the entire cake.
- Generously coat the entire cake with the shredded coconut, pressing gently to adhere.
4. Serve and enjoy:
- Let the cake sit for about 30 minutes to allow the frosting to set before slicing.
- Slice and enjoy the light, fluffy coconut cake with its sweet, marshmallow-like frosting!
Tips:
- Frosting texture: Seven-minute frosting is best used immediately after making it. If it starts to lose its glossy texture, beat it again for a minute before applying to the cake.
- Extra coconut flavor: If you want more coconut flavor, you can toast the shredded coconut before coating the cake with it for a slightly nutty taste.
- Storage: This cake can be stored at room temperature for 2-3 days. You can also refrigerate it if you prefer, but be sure to bring it to room temperature before serving for the best flavor and texture.
This Coconut Cake with Seven-Minute Frosting is a beautifully layered, flavorful cake that’s perfect for any celebration, from birthdays to holidays. Its light and airy texture combined with the creamy frosting make it a crowd-pleaser! Enjoy!
