How to Make Coconut Cake With Seven-Minute Frosting

Johanon

Coconut Cake With Seven-Minute Frosting

Ingredients:

For the Cake:

  • 6 eggs
  • 1 1/2 cups coconut milk (good quality, not “light”)
  • 7 tablespoons sweetened shredded coconut (cooking type)
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1 cup butter (or coconut oil, melted)
  • 2 cups all-purpose flour
  • 4 tablespoons yeast

For the Coconut Fluffy Frosting:

  • 3 egg whites
  • 1 cup sugar
  • 1/2 teaspoon cream of tartar
  • Pinch of salt
  • Optional: 2 tablespoons coconut extract (or 1 tablespoon coconut rum)
  • 1/3 cup sweetened shredded coconut

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans.
  2. Prepare the Coconut Mixture:
    • Stir the shredded coconut into the coconut milk and set aside to soak.
  3. Separate the Eggs:
    • Separate the egg whites from the yolks. Place the egg whites in a medium-sized mixing bowl and the yolks in a large mixing bowl.
  4. Beat the Egg Whites:
    • Using an electric mixer, beat the egg whites until stiff peaks form, similar to whipped cream. Set aside.
  5. Prepare the Yolk Mixture:
    • To the bowl with the yolks, add the sugar, salt, and melted butter or coconut oil. Beat until smooth, about 1 minute.
  6. Combine Dry Ingredients:
    • In a separate bowl, mix the baking powder into the flour.
  7. Combine Wet and Dry Mixtures:
    • Add the flour mixture to the yolk mixture. Also, add the coconut milk with the soaked shredded coconut. Beat for 1-2 minutes until well combined.
  8. Fold in Egg Whites:
    • Gently fold the beaten egg whites into the batter. Alternatively, using your electric mixer on low speed, beat only enough to combine, about 20 seconds.
  9. Bake the Cake:
    • Pour the batter into the prepared cake pans. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool before frosting.
  10. Prepare the Coconut Fluffy Frosting:
    • In a clean mixing bowl, beat the egg whites until soft peaks form.
    • Gradually add the sugar, cream of tartar, and a pinch of salt, continuing to beat until stiff peaks form.
    • If using, fold in the coconut extract or rum.
  11. Frost the Cake:
    • Once the cakes have cooled, frost them with the prepared coconut fluffy frosting. Sprinkle the top with the additional shredded coconut.
  12. Serve and Enjoy:
    • Slice the cake and enjoy your homemade coconut cake with fluffy coconut frosting!

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