Coconut Cake With Seven-Minute Frosting

Coconut Cake With Seven-Minute Frosting: A Deliciously Moist Cake with Light, Fluffy Frosting

Introduction: If you’re looking for a show-stopping dessert that’s both decadent and light, Coconut Cake with Seven-Minute Frosting is the perfect choice. This classic cake features a moist, tender coconut-flavored cake, paired with a cloud-like frosting that is sweet, airy, and packed with flavor. The “Seven-Minute” frosting gets its name from the time it takes to create a perfectly whipped, glossy finish that beautifully complements the cake’s soft texture.

Whether you’re celebrating a special occasion or just craving a sweet treat, this coconut cake is sure to impress with its balance of sweetness and richness. The light and fluffy frosting contrasts perfectly with the slightly dense, tender cake base, making each bite absolutely irresistible.

Ingredients:

For the Coconut Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup unsalted butter, softened
• 1 cup full-fat coconut milk
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 ½ cups sweetened shredded coconut (for the cake)
• ½ cup sweetened shredded coconut (for topping)

For the Seven-Minute Frosting:

• 2 large egg whites (room temperature)
• 1 ¼ cups granulated sugar
• 1/3 cup water
• 1 tsp light corn syrup
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut (for the frosting)

Instructions:

Step 1: Prepare the Coconut Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
3. Cream the Butter: In another large mixing bowl, cream together the softened butter and sugar using an electric mixer. Beat until light and fluffy, about 3-4 minutes. The butter and sugar mixture should appear pale in color.
4. Add Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Then add the vanilla and coconut extracts, followed by the coconut milk. Mix until smooth and fully incorporated.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix, as this can cause the cake to become dense.
6. Add Shredded Coconut: Fold in the 1 ½ cups of sweetened shredded coconut into the batter. This will add texture and a slight coconut flavor to the cake.
7. Bake the Cake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely before frosting.

Step 2: Prepare the Seven-Minute Frosting

1. Combine Ingredients for Frosting: In a heatproof bowl (preferably a metal or glass mixing bowl), combine the egg whites, sugar, water, and corn syrup.
2. Heat the Mixture: Place the bowl over a pot of simmering water (double boiler method) or use a heatproof bowl on top of a saucepan. Do not let the bottom of the bowl touch the water. Whisk constantly for about 7 minutes, or until the sugar has dissolved and the egg whites have formed soft peaks. Homemade Samoas Girl Scout Cookies
3. Beat the Frosting: Once the mixture has reached the right consistency, remove the bowl from the heat. Add the vanilla extract and continue to beat the mixture with an electric mixer on high speed for another 5 minutes, or until the frosting forms stiff peaks.
4. Fold in the Coconut: Gently fold in the 1 cup of shredded coconut. The frosting should be glossy, light, and fluffy.

Step 3: Assemble the Cake

1. Frost the Cake: Place one layer of the coconut cake on a serving platter. Using a spatula or butter knife, spread a generous amount of the Seven-Minute Frosting on top of the first layer.
2. Add the Second Layer: Carefully place the second layer of cake on top of the frosted layer. Press gently to secure it in place.
3. Frost the Entire Cake: Using a spatula, spread the remaining Seven-Minute Frosting over the top and sides of the cake, making sure to cover it completely. Smooth out the frosting or create decorative swirls, as desired.
4. Garnish with Coconut: Sprinkle the remaining ½ cup of sweetened shredded coconut over the top of the frosted cake for added texture and decoration.

Step 4: Let the Cake Set

Allow the cake to set for at least 30 minutes before slicing. This will allow the frosting to firm up slightly, making it easier to cut and serve.

Tips & Variations:

• Make the Cake Ahead of Time: You can prepare the coconut cake layers a day ahead of time. Just cover them tightly and store at room temperature until you’re ready to assemble and frost the cake.
• Add Coconut Flavor to the Frosting: For an extra coconut boost, you can add a teaspoon of coconut extract to the Seven-Minute Frosting for an even more pronounced coconut flavor.
• Use Fresh Coconut: If you want a fresher taste, use shredded fresh coconut instead of the sweetened shredded variety. Just be aware that it will not have the same sweetness as the packaged coconut.
• Decorate with More Coconut: For extra texture and decoration, you can toast some of the shredded coconut and use it to garnish the top of the cake.

Conclusion:

This Coconut Cake with Seven-Minute Frosting is a delightful dessert that combines the rich, tropical flavor of coconut with a light, fluffy, and airy frosting. It’s the perfect cake for any celebration or as a treat for yourself when you want something indulgent yet not too heavy. The coconut flavor shines through in both the cake and the frosting, creating a harmonious, flavorful dessert that everyone will love. Potsticker Soup with Mushrooms Bok Choy