Here’s a detailed recipe for Coconut Cake with Seven-Minute Frosting, including FAQs to guide you through each step.
🥥 Coconut Cake with Seven-Minute Frosting
🍰 What is it?
A light, fluffy white or yellow layer cake infused with coconut flavor, frosted with glossy, marshmallow-like Seven-Minute Frosting, and topped with shredded coconut.
📋 Ingredients
For the Coconut Cake:
- 2 ½ cups cake flour (sifted)
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter (room temp)
- 1 ¾ cups granulated sugar
- 4 large egg whites (room temp)
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional)
- 1 cup coconut milk (full fat, well shaken)
- ½ cup shredded sweetened coconut (optional, for added texture)
For the Seven-Minute Frosting:
- 1 ½ cups granulated sugar
- ⅓ cup water
- 2 large egg whites
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
For Decoration:
- 2 to 3 cups shredded sweetened coconut (to press onto frosting)
🧁 Instructions
1. Make the Cake
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line bottoms with parchment.
- In a bowl, whisk cake flour, baking powder, and salt.
- Cream butter and sugar on medium-high speed for 3–4 minutes until light and fluffy.
- Add egg whites gradually, beating well after each addition.
- Add vanilla and coconut extract.
- Add dry ingredients in 3 parts, alternating with coconut milk (starting and ending with flour). Mix until just combined.
- Fold in shredded coconut (optional).
- Divide evenly between pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 mins, then invert onto a rack to cool completely.
2. Make the Seven-Minute Frosting
Note: This frosting is best made and used the day you plan to serve the cake.
- Combine sugar, water, egg whites, and cream of tartar in a heatproof bowl (or stand mixer bowl) set over a simmering pot of water (don’t let the bowl touch the water).
- Beat with a hand mixer or whisk constantly over medium heat for 7 minutes, or until stiff, glossy peaks form. The sugar should dissolve completely.
- Remove from heat. Add vanilla and beat another 1–2 minutes off the heat until spreadable.
3. Assemble the Cake
- Place one cake layer on a serving plate. Spread a thick layer of frosting.
- Add second cake layer. Frost top and sides generously.
- Press shredded coconut all over the cake while frosting is still tacky.
❓ FAQs
Q: Can I make the cake ahead of time?
Yes. You can bake the cake layers up to 2 days in advance. Wrap tightly in plastic and store at room temp or freeze up to a month.
Q: Can I make the frosting ahead?
No. Seven-minute frosting does not store well—it begins to deflate and become sticky. Make and use the day you plan to serve the cake.
Q: What if I don’t have cream of tartar?
Use 1 tsp of lemon juice or white vinegar to stabilize the egg whites.
Q: Can I use canned coconut milk?
Yes, just shake it very well or stir to combine the cream and water layers.
Q: Is this frosting safe with raw eggs?
The egg whites are cooked over heat to 160°F+ while whipping, which is safe. Use a thermometer if you’re concerned.
Q: Can I toast the coconut?
Yes! Toasting adds depth. Spread on a baking sheet and toast at 325°F for 5–7 minutes, stirring often.
Q: Can I flavor the frosting with coconut?
You can add ¼ tsp coconut extract to the frosting for extra coconut punch.
Q: Can I use this frosting on cupcakes?
Absolutely. Frost just before serving for the best texture.
Would you like a printable version or modifications like gluten-free or vegan?