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:


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

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. 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.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. 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.
  6. Gently fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.
  7. Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula.
  8. Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  9. 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.
  10. 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.
  11. 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.
  12. Use the remaining frosting to cover the sides and top of the cake, creating a smooth and even layer.
  13. Coat the entire cake with the shredded coconut, gently pressing it onto the frosting to adhere.
  14. 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.
  15. 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!