That cake looks like a fluffy white cloud! There is something deeply nostalgic and elegant about a classic Coconut Cake. Combining a moist, tender crumb with the airy, marshmallow-like texture of Seven-Minute Frosting, this dessert is a showstopper for holidays, birthdays, or just because you deserve a treat.
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Learn how to make a classic, moist Coconut Cake from scratch featuring a traditional, fluffy Seven-Minute Frosting and a generous coating of shredded coconut.
Ingredients
For the Cake:
- All-purpose flour: 3 cups (sifted)
- Baking powder: 1 tbsp
- Salt: ½ tsp
- Unsalted butter: 1 cup (2 sticks), softened to room temperature
- Granulated sugar: 2 cups
- Large eggs: 4 (room temperature)
- Vanilla extract: 1 tsp
- Coconut extract: 1 tsp
- Full-fat coconut milk: 1 cup (canned is best for richness)
For the Seven-Minute Frosting:
- Egg whites: 2 large
- Granulated sugar: 1 ½ cups
- Cold water: 5 tbsp
- Cream of tartar: ¼ tsp (or 1 tsp light corn syrup)
- Salt: A pinch
- Vanilla extract: 1 tsp
The Finish:
- Sweetened shredded coconut: 2 cups (for coating the outside)
Instructions
1. Prepare the Layers
- Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
- Whisk Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt.
- Cream Butter & Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).
- Add Eggs: Add eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
- Alternate Liquid/Dry: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Start and end with the flour. Do not overmix!
- Bake: Divide the batter evenly between the pans. Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
2. Make the Seven-Minute Frosting
- Double Boiler Setup: Combine egg whites, sugar, water, and cream of tartar in the top of a double boiler (or a heat-proof glass bowl over a pot of simmering water). Ensure the water doesn’t touch the bottom of the bowl.
- Whisk Constantly: Using a handheld electric mixer, beat the mixture on low speed for 1 minute.
- Heat and Beat: Increase speed to high and beat over the simmering water for about 7 minutes (hence the name!) until the frosting forms stiff, glossy peaks.
- Finish: Remove from heat, add vanilla extract, and continue beating for another 2 minutes to cool it slightly and maintain its structure.
3. Assembly
- Place one cake layer on your serving plate. Spread a thick layer of frosting over the top.
- Place the second layer on top. Cover the top and sides of the entire cake with the remaining frosting.
- The Coconut Finish: Immediately press the shredded coconut into the sides and top of the cake while the frosting is still tacky.
Service Suggestions
- Fruit Pairing: Serve with a side of fresh raspberries or mango slices to cut through the sweetness.
- Toasted Version: If you prefer a nuttier flavor, toast half of the coconut in a pan for 3 minutes before applying it to the cake.
- Beverage: Pairs beautifully with a light Earl Grey tea or a dessert sherry.
Storage Tips
- Room Temperature: This cake is best eaten the day it’s made. However, because of the “boiled” nature of the frosting, it can sit at room temp for up to 24 hours.
- Refrigeration: Store in an airtight container for up to 3 days. Note that the frosting may become slightly “marshmallowy” or chewy in the fridge.
- Freezing: You can freeze the cake layers (wrapped tightly) for up to 3 months, but the Seven-Minute Frosting does not freeze well.
FAQs
Q: Why did my frosting turn out runny?
A: This usually happens if the egg whites weren’t beaten long enough over the heat or if the humidity is very high. Ensure your bowl is completely grease-free before starting.
Q: Can I use dessicated coconut instead of shredded?
A: Yes, but shredded (moist) coconut gives that iconic “shaggy” look seen in your photo and provides a better texture.
Q: Can I make this a 3-layer cake?
A: Absolutely. Just divide the batter into three pans and reduce the baking time to about 22–25 minutes.
Conclusion
This Coconut Cake is the definition of a “crowd-pleaser.” The Seven-Minute Frosting provides a light, airy sweetness that doesn’t feel as heavy as traditional buttercream, making it the perfect vehicle for all that delicious coconut. Happy baking!