Delicious Coconut Cake Recipe with Seven-Minute Frosting

Introduction

Experience the exquisite taste of the tropics with our sensational coconut cake recipe, crowned with a luscious and airy seven-minute frosting. This culinary masterpiece is meticulously crafted to suit any and every occasion, serving as a delectable indulgence that will undoubtedly captivate the palates of all who partake.

Ingredients

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)

For the Seven-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

Directions

  1. Preparation:
    • Grease and flour cake pans (2 8″ or 9″ rounds, or a 13×9″ pan).
    • If you want to, put parchment paper in the bottom of the rounds.
    • Preheat the oven to 350°F.
  2. Prepare the cake batter:
    • Combine flour, baking powder, and salt in a medium-sized bowl by sifting them together.
    • In another bowl, beat together the oil and 1 1/2 cups of sugar until light and fluffy.
    • Beat in vanilla and coconut extracts.
    • Alternately, add the flour mixture and milk to the batter, beating until well combined.
  3. Whip the egg whites:
    • While using a hand mixer or a stand mixer, beat egg whites in a large bowl until stiff peaks form.
    • Add the remaining 2 tablespoons of sugar and beat until incorporated.
    • Add the whipped egg whites to the cake batter slowly.
  4. Bake the cake.
    • 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 before transferring them to wire racks to cool completely.
  5. Prepare the seven-minute frosting:
    • For the double boiler method, fill a small saucepan with about 2 inches of water and bring to a gentle simmer.
    • In a heatproof bowl, mix sugar, water, egg whites, and cream of tartar on low speed for about 30 seconds.
    • Place the bowl on top of the saucepan, ensuring the water doesn’t touch the bowl.
    • Beat the mixture on high speed for 7 minutes, or until it is stiff and shiny.
    • Take it off the heat, add the vanilla, and beat it in until it’s well mixed in.
  6. Frost the cake:
    • Once the frosting is ready, frost the completely cooled cake immediately, as it will firm up upon standing.
    • Gently press coconut flakes onto the frosting to coat the cake, giving it a delightful finish.

Conclusion

And there you have it, folks – a delectable coconut cake recipe with a dreamy seven-minute frosting that is sure to become a family favorite. The tropical flavors of coconut paired with the light and airy frosting create a dessert that’s perfect for any occasion, from birthdays to special celebrations or just because. So why wait? Get baking and treat yourself to a slice of coconut heaven today!

FAQs (Frequently Asked Questions)

  1. Can I use regular flour instead of cake flour?
    • While cake flour yields a lighter texture, you can substitute it with all-purpose flour if needed. Just remember that the texture might be a little different.
  2. Is the coconut extract necessary for the cake?
    • The coconut extract adds an extra layer of flavor, but it’s optional. You can omit it if you prefer a milder coconut taste.
  3. Can I make the frosting ahead of time?
    • It’s best to make the frosting just before you’re ready to frost the cake. You can make it ahead of time, though, and put it in the fridge for a few hours.
      Just make sure to rewhip it before using it.
  4. How should I store the leftover cake?
    • Leftover cake can be kept at room temperature for up to 3 days in a container that doesn’t let air in. If it’s hot or humid, it’s best to refrigerate the cake to maintain its freshness.
  5. Can I use sweetened coconut flakes for the frosting?
    • Yes, you can use sweetened coconut flakes if you prefer a sweeter frosting. Adjust the amount of sugar in the frosting accordingly to balance the sweetness.
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