Indulge in the tropical flavors of coconut with this delightful Coconut Cake topped with a fluffy 7-Minute Frosting. Perfect for special occasions or simply as a sweet treat, this cake is sure to impress with its light and airy texture and decadent coconut flavor.
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 7-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
How To Make Coconut Cake with 7-Minute Frosting:
- Prepare Cake Batter: Grease and flour cake pans (2 8″ or 9″ rounds, or a 13×9″ pan). Sift together flour, baking powder, and salt in a medium bowl. In another bowl, beat together oil and 1 1/2 cups of sugar until light and fluffy. Beat in vanilla and coconut extracts. Alternate adding flour mixture and milk to the batter, beating until well combined. In a separate bowl, beat egg whites until stiff peaks form. Gradually add remaining 2 tbsp sugar and beat until incorporated. Gently fold egg whites into the batter.
- Bake the Cake: Pour the batter into prepared pans and bake at 350°F for 35-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes before removing them from the pans to cool completely.
- Make the 7-Minute Frosting: In a heatproof bowl, combine sugar, water, egg whites, and cream of tartar. Place the bowl over a double boiler and beat the mixture on low speed for about 30 seconds to combine. Increase the speed to high and beat for 7 minutes, or until stiff and shiny. Remove from heat, add vanilla, and beat until fully incorporated.
- Frost the Cake: Frost the completely cooled cake with the 7-Minute Frosting as soon as it’s done, as it will firm up upon standing. Gently press coconut flakes into the frosting to coat the cake.
Tips:
- For a dairy-free option, use non-dairy milk such as almond milk in place of regular milk.
- Ensure that the egg whites are beaten until stiff peaks form for a light and fluffy cake texture.
- Be careful not to overmix the cake batter, as this can result in a dense cake. Mix until just combined.
- When frosting the cake, work quickly as the 7-Minute Frosting sets up fast.
- Store any leftover cake in an airtight container in the refrigerator for up to several days.
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