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Coconut Cake with 7-Minute Frosting

Coconut Cake with 7-Minute Frosting
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This Coconut Cake with 7-Minute Frosting is a light and fluffy Southern classic featuring a tender coconut sponge cake paired with a silky, glossy, and sweet 7-minute frosting. Easy to make with simple pantry ingredients and bursting with tropical coconut flavor, it’s perfect for celebrations or casual gatherings.

Ingredients

Scale

Cake Ingredients

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

Frosting Ingredients

  • 4 large egg whites
  • 2 cups powdered sugar
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ½ teaspoon coconut extract

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. 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.
  2. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  3. Make the 7-Minute Frosting: In a heatproof bowl set over a pot of simmering water, whisk together the egg whites, powdered 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 the coconut extract.
  4. Assemble the Cake: Place one cake layer on your serving plate and spread a generous amount of frosting evenly on top. Add the second cake layer, then frost the entire cake with the remaining frosting. Optionally decorate with toasted coconut flakes.

Notes

  • Use room temperature ingredients for smoother batter and even baking.
  • Whisk the frosting constantly to prevent curdling and achieve fluffy texture.
  • Do not skip cream of tartar to stabilize egg whites for lasting peaks.
  • Toast shredded coconut to add nutty flavor and crunch as decoration.
  • Cool cakes completely before frosting to prevent melting the frosting.

Nutrition

Keywords: coconut cake, 7-minute frosting, southern dessert, coconut dessert, light cake, tropical cake

Find it online: https://cherrycooks.com/coconut-cake-with-7-minute-frosting/