Irresistible Coconut Cake with 7-Minute Frosting Delight

If you’re craving a dessert that’s both light and decadent, look no further than this Coconut Cake with 7-Minute Frosting. This classic Southern treat combines a tender, fluffy coconut sponge with a silky, cloud-like frosting that cooks up in just minutes, making it perfect for any celebration or casual gathering. Easy to make and irresistibly sweet, this cake is sure to become a favorite in your recipe collection.

Why You’ll Love This Recipe

• Light and airy texture: The cake’s fluffy crumb melts in your mouth without feeling heavy or dense.
• Classic 7-Minute Frosting: This frosting is glossy, sweet, and perfectly soft, adding the ideal finish without overwhelming the cake.
• Simple ingredients: Using pantry staples means it’s easy to pull together anytime you want a tasty treat.
• Delightful coconut flavor: Real shredded coconut and coconut extract make every bite deliciously tropical.
• Perfect for all occasions: Whether it’s a birthday or just a cozy afternoon, this cake fits every mood.

Ingredients You’ll Need

This recipe is wonderfully approachable with a handful of essential ingredients that work harmoniously to create balance in flavor and texture. Each ingredient plays a crucial role, from the creamy richness of butter to the moistness lent by milk and coconut.

• All-purpose flour: Provides structure for the cake, keeping it tender yet sturdy.
• Granulated sugar: Sweetens the cake and helps create a fine crumb.
• Baking powder: Acts as the leavening agent for a light rise.
• Unsalted butter: Adds richness and moisture while enhancing flavor.
• Eggs: Bind the ingredients together and add fluffiness.
• Whole milk: Keeps the cake moist and soft.
• Vanilla extract: Enhances the overall sweetness and complements coconut notes.
• Coconut extract: Delivers the signature tropical flavor that defines the cake.
• Shredded coconut: Adds texture and real coconut essence throughout.
• Egg whites (for frosting): Whipped to create the soft, marshmallow-like 7-minute frosting.
• Powdered sugar (for frosting): Sweetens and stabilizes the frosting’s delicate foam.
• Cream of tartar: Helps stabilize the egg whites in the frosting for perfect peaks.

Variations for Coconut Cake with 7-Minute Frosting

This Coconut Cake with 7-Minute Frosting is wonderfully adaptable, perfect for adding a personal touch or accommodating dietary preferences. Feel free to experiment and make it your own!

• Gluten-free option: Substitute all-purpose flour with a gluten-free blend for a safe and tasty alternative.
• Vegan twist: Use flax eggs and coconut milk, and replace butter with vegan margarine or coconut oil.
• Nutty addition: Fold in toasted pecans or almonds to add extra crunch and richness.
• Fruit infusion: Add pineapple chunks or mango pieces between layers to amp up the tropical vibe.
• Chocolate coconut: Mix cocoa powder into the batter for a delightful chocolate variation.

How to Make Coconut Cake with 7-Minute Frosting

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then stir in the vanilla and coconut extracts. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Fold in the shredded coconut gently.

Step 2: Bake the Cake

Divide the batter evenly between the prepared pans. Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the 7-Minute Frosting

In a heatproof bowl set over a pot of simmering water, whisk together egg whites, sugar, cream of tartar, and a pinch of salt. Beat continuously for about 7 minutes, or until the mixture forms thick, glossy peaks and the sugar is fully dissolved. Remove from heat and continue whisking until cool. Stir in some coconut extract for extra flavor.

Step 4: Assemble the Cake

Place one cake layer on your serving plate and spread a generous amount of 7-minute frosting evenly on top. Add the second cake layer, then frost the entire cake with the remaining frosting. Decorate with toasted coconut flakes, if desired, for that perfect finishing touch.

Pro Tips for Making Coconut Cake with 7-Minute Frosting

• Use room temperature ingredients: This ensures smoother batter blending and a more even bake.
• Whisk the frosting constantly: Prevents egg whites from curdling and helps achieve the perfect fluffy texture.
• Don’t skip cream of tartar: It stabilizes egg whites for longer-lasting frosting peaks.
• Toast the shredded coconut: Adds a nutty depth and crunch when sprinkled on top.
• Cool cakes completely: Frosting on warm cakes will melt and lose that beautiful fluffy look.

How to Serve Coconut Cake with 7-Minute Frosting

Garnishes

Complement your cake with toasted coconut flakes or delicate edible flowers for an elegant presentation. Fresh berries also add a burst of color and tartness that pairs wonderfully with the sweet frosting.

Side Dishes

Serve alongside fresh fruit salad or a scoop of vanilla bean ice cream to enhance the tropical flavor and add contrasting textures and temperatures.

Creative Ways to Present

Try layering individual mini coconut cakes in clear glass jars with frosting and shredded coconut for charming single-serve desserts. Or create a coconut trifle by alternating cake pieces, frosting, and tropical fruits in a large glass bowl.

Make Ahead and Storage

Storing Leftovers

Keep leftover Coconut Cake with 7-Minute Frosting covered in the refrigerator for up to four days. Store it in an airtight container to maintain freshness and prevent the frosting from drying out.

Freezing

This cake is best frozen without frosting to avoid texture changes. Wrap unfrosted layers tightly in plastic wrap, then foil, and freeze for up to three months. Thaw overnight in the fridge before frosting and serving.

Reheating

Serve chilled or bring slices to room temperature before eating to enjoy the frosting’s silky texture and the cake’s tender crumb. Avoid microwaving as it can cause the frosting to melt unevenly.

FAQs

Can I make the 7-Minute Frosting ahead of time?

It’s best to prepare the frosting fresh before assembling the cake since it can lose its texture if left to sit for too long. However, you can make it a few hours ahead and store it covered at room temperature.

What can I use if I don’t have coconut extract?

If coconut extract is unavailable, vanilla extract works well as a substitute, though the coconut flavor will be milder. Adding extra shredded coconut helps boost the tropical taste.

Is the cake suitable for freezing after it’s frosted?

Freezing the cake with the 7-minute frosting is not recommended as the texture may change and the frosting could become grainy. Freeze unfrosted layers and frost after thawing instead.

How do I get the perfect glossy texture on the frosting?

Constant whisking over simmering water and adding cream of tartar are key. These steps dissolve the sugar properly and stabilize the egg whites to yield a shiny, smooth frosting.

Can I make the cake dairy-free?

Yes! Substitute milk with a plant-based milk like coconut or almond milk and replace butter with non-dairy margarine or coconut oil for a delicious dairy-free version.

Final Thoughts

This Coconut Cake with 7-Minute Frosting is a true crowd-pleaser that balances lightness and sweetness with a classic charm that never goes out of style. Give this recipe a try, and you’ll soon discover why it’s a beloved favorite perfect for any celebration or just a special treat at home.

Related Posts

• 5 Irresistible Ways to Enjoy Honey Bun Cake
• Irresistible Best Pumpkin Cheesecake Bars Recipe
• Why Best Cinnamon Roll Cake Is a Must-Try Treat

Print