A delicious and moist dessert that highlights coconut’s exotic flavor is coconut cake. Typically, it is made with fluffy cake layers, coconut-flavored frosting, and shredded coconut on top for additional texture and flavor. Here is a recipe that will help you create a delicious coconut cake:
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-Min Frosting
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer for this step.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Begin and end with the flour mixture. Mix until just combined. Do not overmix.
- Gently fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.
- Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- Prepare the frosting while the cakes are cooling. Beat the softened butter until creamy in a mixing bowl. Add the powdered sugar, coconut milk, and vanilla extract gradually while blending thoroughly after each addition.
- Place one cake layer on a serving plate or cake stand after the cakes have completely cooled. Put a thick layer of frosting on top. With the remaining cake layers, carry out the same procedure while piling them on top of one another.
- Use the remaining frosting to cover the sides and top of the cake, creating a smooth and even layer.
- Coat the entire cake with the shredded coconut, gently pressing it onto the frosting to adhere.
- Chill the coconut cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
- Serve and enjoy slices of the scrumptious coconut cake! It pairs well with a cup of hot coffee or tea.
Note: If desired, you can also add more coconut flakes or shredded coconut to the cake’s top as a decorative touch.
Enjoy the coconut’s tropical goodness in this delicious coconut cake!