The star of this cake is the Seven-Minute Frosting—a light and glossy frosting that’s cooked over a double boiler until it reaches a cloud-like consistency. Unlike heavy buttercream, this frosting is airy and not overly sweet, making it the perfect contrast to the rich coconut cake layers. Every bite is a perfect combination of fluffy cake and silky frosting, with a delightful coconut crunch on top.
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Why You NEED to Try This Coconut Cake with Seven-Minute Frosting! 🥥🍰
If you love light, fluffy cakes with a sweet, melt-in-your-mouth frosting, then this Coconut Cake with Seven-Minute Frosting is a must-bake! This classic Southern dessert is everything a coconut lover dreams of—soft, moist layers infused with coconut flavor, wrapped in a billowy, marshmallow-like frosting, and topped with a generous layer of shredded coconut. It’s elegant, delicious, and perfect for any occasion, from birthdays to holiday gatherings.
Not only is this cake stunning to look at, but it’s also surprisingly easy to make. The frosting may sound fancy, but it comes together in minutes with just a few simple ingredients. Plus, you can make this cake ahead of time, as it stays moist and delicious for days!
Whether you’re baking for a special occasion or just want to treat yourself, this Coconut Cake with Seven-Minute Frosting is guaranteed to impress. Get ready for a slice of heaven! 🥥✨ #CoconutLover #HomemadeCake #SouthernBaking
🌴 Coconut Cake with Seven-Minute Frosting 🍰
Why You Should Make This Cake!
This Coconut Cake with Seven-Minute Frosting is a classic dessert that’s both elegant and incredibly delicious. With tender, moist cake layers and a light, fluffy frosting, every bite is a perfect balance of sweetness and coconut goodness. The best part? It’s easy to make and guaranteed to impress at any gathering. If you love coconut, this is the ultimate cake for you!
🛠 Equipment:
• 2 (9-inch) round cake pans
• Mixing bowls
• Hand or stand mixer
• Whisk
• Spatula
• Saucepan & double boiler (for frosting)
• Cooling rack
🥥 Ingredients:
For the Cake:
• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup coconut milk (or whole milk)
• 1 cup sweetened shredded coconut
For the Seven-Minute Frosting:
• 1 ½ cups granulated sugar
• 2 large egg whites
• ⅓ cup water
• ¼ tsp cream of tartar
• 1 tsp vanilla extract
For Garnish:
• 1 ½ cups sweetened shredded coconut
📌 Instructions:
1️⃣ Make the Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream butter and sugar until light and fluffy (about 3 minutes).
4. Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extracts.
5. Gradually add the dry ingredients to the butter mixture, alternating with coconut milk. Begin and end with dry ingredients.
6. Fold in shredded coconut.
7. Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
2️⃣ Make the Seven-Minute Frosting:
1. In a heatproof bowl (or the top of a double boiler), combine sugar, egg whites, water, and cream of tartar.
2. Place the bowl over simmering water (not touching) and beat with a hand mixer on high speed for 6-7 minutes, until stiff, glossy peaks form.
3. Remove from heat and quickly stir in vanilla extract.
3️⃣ Assemble the Cake:
1. Place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top.
2. Place the second cake layer on top and frost the entire cake.
3. Gently press shredded coconut onto the frosting, covering the cake completely.
💡 Notes:
• Toasted Coconut Option: If you prefer a toasted coconut flavor, bake shredded coconut on a baking sheet at 325°F (163°C) for 5-7 minutes until golden brown.
• Extra Moist Cake Tip: Brush cake layers with coconut milk before frosting for extra moisture.
• Make-Ahead: The cake layers can be baked a day in advance and stored wrapped at room temperature.
🥥 Storage Options:
• Room Temperature: Keep covered at room temperature for up to 1 day.
• Refrigerator: Store in an airtight container for 3-4 days. Bring to room temperature before serving.
• Freezing: Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw overnight before frosting.
💬 Who’s excited to bake this coconut masterpiece? Let me know how it turns out! 🥥✨ #CoconutCake #SouthernDessert #HomemadeGoodness