Coconut Cake with Seven-minute Frosting

About This Recipe

This recipe combines a tender, moist coconut cake with a classic, fluffy seven-minute frosting. The cake is often characterized by its simple yet rich flavor and its light, airy frosting that is traditionally whipped over a double boiler.

Why You’ll Love This Recipe

The cake offers a delicate coconut flavor and a soft crumb, which provides a excellent contrast to the sweet, marshmallow-like texture of the seven-minute frosting. The combination is a timeless dessert that is well-suited for celebrations and everyday occasions.

Ingredients

For the Coconut  Cake:

• 2 ¾ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup coconut milk
• ½ cup whole milk

For the Seven-minute Frosting:

• 1 ½ cups granulated sugar
• ¼ teaspoon cream of tartar
• ⅛ teaspoon salt
• ⅓ cup water
• 2 large egg whites
• 1 ½ teaspoons light corn syrup
• 1 teaspoon vanilla extract

For Assembly:

• 2 cups sweetened shredded coconut

Step by Step Instructions

For the Coconut Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and sugar together on medium speed until light and fluffy, about 3-5 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
5. Combine the coconut milk and whole milk in a measuring cup.
6. With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture in two parts, beginning and ending with the dry ingredients. Mix until just combined.
7. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

For the Seven-minute Frosting:

1. Combine the sugar, cream of tartar, salt, water, egg whites, and corn syrup in the top of a double boiler or a heatproof bowl that fits over a saucepan.
2. Beat the mixture with a hand mixer on high speed for 1 minute to combine.
3. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water.
4. Beat the mixture constantly on high speed for 5-7 minutes, or until stiff, glossy peaks form.
5. Remove the bowl from the heat. Add the vanilla extract and continue beating for 1-2 more minutes to thicken further and cool slightly.

To Assemble the Cake:

1. Place one cooled cake layer on a serving plate. Spread a layer of frosting over the top.
2. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining seven-minute frosting.
3. Gently press shredded coconut onto the top and sides of the frosted cake until covered.
4. Serve immediately.

FAQ

Can I use canned frosting instead?
Seven-minute frosting is a specific type of fluffy, cooked frosting. Using a canned buttercream or cream cheese frosting will result in a different texture and flavor profile.

Why is it called seven-minute frosting?
The name refers to the approximate amount of time required to cook and whip the frosting over the double boiler until it reaches the desired consistency.

Can I use cake flour instead of all-purpose flour?
Yes, cake flour can be used for a slightly more tender crumb. Use 2 ¾ cups plus 2 tablespoons of cake flour to replace the all-purpose flour.

You Must Know

Seven-minute frosting is best used immediately after it is made. It does not hold up well in advanced preparation or in warm, humid environments. The egg whites in the frosting are cooked but some individuals may prefer to use pasteurized egg whites.

Storage Tips

Due to the nature of the frosting, this cake is best served the day it is made. Store any leftovers in an airtight container at room temperature for up to 1 day. Do not refrigerate, as the frosting can become sticky and weep.