Get ready to indulge in this irresistible Coconut Cake with 7-Minute Frosting! This classic dessert combines a light and moist cake with the sweet magic of marshmallow-like frosting, whipped up in just 7 minutes. Topped with a layer of coconut flakes, it’s a beautiful dessert that’s both fluffy and flavorful. Whether you’re making it for a special celebration or a weekend treat, this cake will wow your taste buds with its tropical flair and delicate sweetness. Plus, it’s easily adaptable for a dairy-free option!
Coconut Cake with 7-Minute Frosting Recipe
Ingredients
For the 7-Minute Frosting:
- 1 1/2 cups sugar
- 1/3 cup water
- 2 egg whites
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- 2 cups coconut flakes
For the Cake:
- 2 1/4 cups cake flour
- 4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup canola or other vegetable oil
- 1 1/2 cups + 2 tbsp sugar, divided
- 3 tsp vanilla extract
- 1 tsp coconut extract (optional)
- 1 cup milk**
- 1 cup egg whites (6 large egg whites)
Instructions
1. Prepare the Cake:
- Grease and flour two 8-inch or 9-inch round cake pans (or one 13×9-inch pan). Line the bottom with parchment paper if using rounds. Preheat oven to 350°F (175°C).
- In a medium bowl, sift together the cake flour, baking powder, and salt.
- In a separate bowl, beat the oil and 1 1/2 cups sugar until light and fluffy. Add the vanilla and coconut extracts, if using. Gradually mix in the flour and milk, alternating between the two until fully combined.
- In another bowl, beat the egg whites until stiff peaks form. Add the remaining 2 tablespoons sugar and beat until incorporated. Gently fold the egg whites into the batter.
- Pour the batter into the prepared pans. Bake for 35-50 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then remove and let them cool completely on a wire rack.
2. Make the 7-Minute Frosting:
- Double Boiler Method:
- Fill a small saucepan with about 2 inches of water and bring to a gentle simmer.
- In a heatproof bowl, mix the sugar, water, egg whites, and cream of tartar on low speed for about 30 seconds.
- Place the bowl over the saucepan without letting the water touch the bottom of the bowl. Beat the mixture on high speed for 7 minutes, or until stiff and shiny.
- Remove from heat, add the vanilla extract, and beat until combined.
- Stand Mixer Method:
- Heat the sugar and water in a small saucepan over medium heat until boiling. Reduce the heat and simmer for 3 minutes.
- Meanwhile, beat the egg whites and cream of tartar on medium speed until combined.
- Slowly pour the hot sugar mixture into the egg whites while continuing to beat on high speed until stiff peaks form and the frosting is shiny. Mix in the vanilla extract.
3. Frost the Cake:
- Once the cake is completely cooled, frost it immediately as the 7-minute frosting will firm up upon standing.
- Gently press the coconut flakes into the frosting to coat the cake.
Light, fluffy, and covered in a cloud of sweet, marshmallow-like frosting, this Coconut Cake with 7-Minute Frosting is a tropical treat perfect for any occasion. Topped with a generous layer of shredded coconut, the cake boasts a tender crumb and a hint of coconut flavor in every bite. Simple yet elegant, it’s a crowd-pleaser that's as beautiful as it is delicious!
Ingredients
- For the 7-Minute Frosting:
1 1/2 cups sugar
1/3 cup water
2 egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
2 cups coconut flakes
- For the Cake:
2 1/4 cups cake flour
4 tsp baking powder
1/2 tsp salt
3/4 cup canola or other vegetable oil
1 1/2 cups + 2 tbsp sugar, divided
3 tsp vanilla extract
1 tsp coconut extract (optional)
- 1 cup milk
1 cup egg whites (6 large egg whites)
Directions
- Prepare the Cake:
- Grease and flour two 8-inch or 9-inch round cake pans (or one 13x9-inch pan). Line the bottom with parchment paper if using rounds. Preheat oven to 350°F (175°C).
- a medium bowl, sift together the cake flour, baking powder, and salt.
- In a separate bowl, beat the oil and 1 1/2 cups sugar until light and fluffy. Add the vanilla and coconut extracts, if using. Gradually mix in the flour and milk, alternating between the two until fully combined.
- In another bowl, beat the egg whites until stiff peaks form. Add the remaining 2 tablespoons sugar and beat until incorporated. Gently fold the egg whites into the batter.
- Pour the batter into the prepared pans. Bake for 35-50 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then remove and let them cool completely on a wire rack.
- Make the 7-Minute Frosting:
- Double Boiler Method:
- Fill a small saucepan with about 2 inches of water and bring to a gentle simmer.
- In a heatproof bowl, mix the sugar, water, egg whites, and cream of tartar on low speed for about 30 seconds.
- Place the bowl over the saucepan without letting the water touch the bottom of the bowl. Beat the mixture on high speed for 7 minutes, or until stiff and shiny.
- Remove from heat, add the vanilla extract, and beat until combined.
- Stand Mixer Method:
- Heat the sugar and water in a small saucepan over medium heat until boiling. Reduce the heat and simmer for 3 minutes.
- Meanwhile, beat the egg whites and cream of tartar on medium speed until combined.
- Slowly pour the hot sugar mixture into the egg whites while continuing to beat on high speed until stiff peaks form and the frosting is shiny. Mix in the vanilla extract.
- Frost the Cake:
- Once the cake is completely cooled, frost it immediately as the 7-minute frosting will firm up upon standing.
- Gently press the coconut flakes into the frosting to coat the cake.
Notes:
- Dairy-Free Option: Use non-dairy milk like almond milk in place of regular milk.