This Coconut Cake with Seven-minute Frosting is a tropical delight that brings together the rich, moist texture of coconut cake with the light and fluffy seven-minute frosting. Perfect for any celebration, this cake is sure to impress with its delicious flavor and beautiful presentation.
📋 Ingredients:
For the Cake:
- 🥥 3 cups cake flour
- 🥄 2 teaspoons baking powder
- 🥄 1/2 teaspoon baking soda
- 🧂 1/2 teaspoon salt
- 🧈 1 cup unsalted butter, room temperature
- 🍚 2 cups granulated sugar
- 🥚 4 large eggs, room temperature
- 🥥 1 teaspoon coconut extract
- 🥛 1 cup coconut milk
- 🥥 1 cup shredded sweetened coconut
For the Seven-minute Frosting:
- 🥚 3 large egg whites
- 🥄 1 1/2 cups granulated sugar
- 🥄 1/4 teaspoon cream of tartar
- 🥛 1/3 cup water
- 🥄 1 teaspoon vanilla extract
📝 Instructions:
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories per Serving: 350
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. 🔥 - Prepare the Dry Ingredients:
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. 🥥🥄🧂 - Cream the Butter and Sugar:
In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, about 3-4 minutes. 🧈🍚 - Add the Eggs:
Add the eggs one at a time, beating well after each addition. Stir in the coconut extract. 🥚🥥 - Alternate Adding Dry Ingredients and Coconut Milk:
Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined. 🥛🥥 - Fold in Shredded Coconut:
Gently fold in the shredded coconut. 🥥 - Bake the Cakes:
Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely. ⏲️ - Prepare the Seven-minute Frosting:
In a heatproof bowl set over a pot of simmering water, combine the egg whites, granulated sugar, cream of tartar, and water. Beat with a hand mixer on high speed until stiff, glossy peaks form, about 7 minutes. Remove from heat and stir in the vanilla extract. 🥚🍚🥛🥄 - Frost the Cake:
Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Repeat with the second and third layers. Spread the remaining frosting over the top and sides of the cake. 🥥🍰 - Decorate:
Sprinkle additional shredded coconut over the top and sides of the cake for decoration, if desired. 🥥✨ - Serve:
Slice and serve your beautiful Coconut Cake with Seven-minute Frosting. Enjoy! 😋
💡 Notes:
- Ensure the egg whites are at room temperature for the best results in the frosting.
- This cake can be stored in an airtight container at room temperature for up to 2 days.
- For added flavor, you can toast some of the shredded coconut before using it for decoration.
Enjoy your delicious Coconut Cake with Seven-minute Frosting! 🥥🍰✨