Coconut Cake with Seven-Minute Frosting is a timeless showstopper—light, fluffy, and crowned with a cloud-like frosting that’s as ethereal as it is nostalgic. The cake itself is tender and moist, with a delicate crumb and a subtle coconut aroma that whispers of tropical breezes and family celebrations. It’s layered with love and finished with a generous snowfall of shredded coconut, giving it a texture that’s both soft and satisfyingly chewy.
The real magic lies in the frosting: Seven-Minute Frosting is a vintage marvel, whipped over heat until it transforms into glossy peaks that hold their shape like meringue but melt like marshmallow. It’s sweet, silky, and the perfect contrast to the buttery cake beneath. This cake is ideal for birthdays, holidays, or any moment that calls for a little extra joy—and judging by your daughter’s creation, she’s already mastered the art.
🧺 INGREDIENTS: (Serves 10–12)
For the Coconut Cake:
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional, for deeper flavor)
- 1 cup coconut milk or whole milk
- 1½ cups sweetened shredded coconut
For the Seven-Minute Frosting:
- 2 large egg whites
- 1½ cups granulated sugar
- ⅓ cup water
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
For Garnish:
- 1 cup sweetened shredded coconut (toasted or plain)
👩🍳 INSTRUCTIONS:
Step 1: Prepare the Cake Batter
Preheat oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking soda, baking powder, and salt.
In a separate large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla and coconut extract.
Add dry ingredients alternately with coconut milk, beginning and ending with flour. Fold in shredded coconut.
Step 2: Bake the Cakes
Divide batter evenly between prepared pans. Smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 3: Make the Seven-Minute Frosting
In a heatproof bowl (or double boiler), combine egg whites, sugar, water, and cream of tartar.
Place over simmering water and beat with a hand mixer on high speed for 7 minutes, until stiff, glossy peaks form.
Remove from heat and beat in vanilla. Use immediately.
Step 4: Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
Add second layer and frost the top and sides.
Press shredded coconut gently onto the frosting, covering the entire cake.
Step 5: Serve & Celebrate
Let the cake set for 15–20 minutes before slicing. Serve with tea, coffee, or a scoop of vanilla ice cream. Watch the compliments roll in!
🍽️ Tips & Variations:
- Toasted Coconut: Toast the garnish coconut for a nutty crunch.
- Lemon Twist: Add lemon zest to the batter for brightness.
- Make-Ahead Friendly: Bake cake layers a day ahead and frost fresh.
- Storage: Keep covered at room temperature for up to 2 days, or refrigerate for longer freshness.
