Hey y’all! If you’re on the hunt for a dessert that’s both classic and charming, look no further than this Coconut Cake with Seven Minute Frosting. With its dreamy, fluffy frosting and a moist, coconut-infused cake, this is a dessert that will make any occasion feel special. Whether it’s a family gathering or a casual weekend treat, this coconut cake hits all the right notes. Let’s get cooking!
Why You’ll Love This
- This cake is perfectly moist, thanks to the rich coconut milk and shredded coconut.
- The Seven Minute Frosting is light, airy, and provides a beautiful contrast to the dense cake.
- It’s a versatile dessert that’s ideal for any celebration or casual get-together.
- With simple ingredients, you can create a bakery-quality cake at home.
- The recipe is easy to follow, perfect for bakers of all skill levels.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup shredded sweetened coconut
Directions
Prepare the Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the flour mixture. Fold in the shredded coconut. Divide the batter evenly between the prepared pans.
Bake the Cake
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Prepare the Seven Minute Frosting
In a double boiler, whisk together 1 1/2 cups of sugar, 2 egg whites, 1/4 cup water, 1/4 teaspoon cream of tartar, and a pinch of salt. Cook over boiling water, beating constantly with a hand mixer until stiff peaks form and the frosting is glossy, about 7 minutes.
Notes
- Make sure to use room temperature ingredients for a smoother batter consistency. Learn more about baking with room temperature ingredients.
- If the frosting sets or becomes too thick while spreading, add a teaspoon of water at a time to reach desired consistency.
Variations
- Lemon Coconut Cake: Add 2 tablespoons of lemon zest to the batter for a citrusy twist.
- Chocolate Coconut Cake: Mix 1/2 cup of cocoa powder with the flour for a rich chocolate flavor.
- Pineapple Coconut Cake: Fold in 1 cup of crushed pineapple for an island-inspired treat.
Required Equipment
- Electric hand mixer or stand mixer
- 9-inch round cake pans
- Wire cooling racks
- Double boiler or heatproof bowl over a saucepan
Storage Instructions
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze the cake, well wrapped, for up to 3 months.
Suggested Pairings
Pair this cake with a cup of hot coffee or a chilled glass of milk for a delightful dessert experience. It also goes well with a scoop of vanilla ice cream.
Pro Tips
- Ensure your oven is preheated to the correct temperature for even baking. Here’s why it’s important.
- For a smooth frosting, make sure the sugar is fully dissolved before beating.
- To avoid a dry cake, do not overbake—check for doneness a few minutes early.
FAQ
- Can I use coconut cream instead of coconut milk? Coconut cream is thicker and richer, which may alter the cake’s texture. It’s best to stick to coconut milk for this recipe.
- Can I make the cake ahead of time? Yes, you can bake the cakes a day in advance and store them wrapped at room temperature. Frost them on the day of serving for best results.
- Is the Seven Minute Frosting stable enough for decorations? The frosting is light and fluffy, making it less ideal for intricate decorations, but perfect for a soft, cloud-like finish.