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

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.
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.
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.
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.
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.
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)

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.
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.
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.
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.
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.