Discover the rich, fluffy Coconut Cake with 7-Minute Frosting recipe that’s perfect for any celebration or sweet craving. This delightful dessert combines the tropical charm of coconut with the light, glossy sweetness of a classic 7-minute frosting, creating a treat that’s both visually stunning and irresistibly delicious. Whether you’re baking for family, friends, or simply to satisfy your own sweet tooth, this cake offers a wonderful balance of flavors and textures that will keep everyone coming back for more.

Why You’ll Love This Recipe

Exceptional Texture: The cake is tender and moist with a fluffy crumb that melts in your mouth.
Light and Sweet Frosting: The 7-minute frosting is airy and not overly sugary, perfectly complementing the coconut flavor.
Simple Ingredients: Uses pantry staples and fresh coconut to create a homemade classic without fuss.
Versatile for Occasions: Fits any celebration from birthdays to holiday gatherings with its elegant look and flavor.
Perfect Balance: Combines the nutty, creamy taste of coconut with the delicate sweetness of meringue frosting.

Ingredients You’ll Need

Each ingredient contributes a unique element to this Coconut Cake with 7-Minute Frosting, ensuring it has the perfect taste, texture, and appearance. From the richness of butter to the tropical flavor of shredded coconut, these essentials come together in harmony.

All-Purpose Flour: Provides the structure for a soft and tender cake crumb.
Baking Powder: Helps the cake rise and adds lightness.
Salt: Enhances the flavors and balances the sweetness.
Unsalted Butter: Adds richness and moisture to the cake batter.
Sugar: Sweetens the cake and aids in browning.
Eggs: Bind the ingredients while contributing to the cake’s fluffy texture.
Coconut Milk: Imparts a naturally sweet and creamy coconut flavor.
Vanilla Extract: Elevates flavor complexity with warm aromatic notes.
Shredded Coconut: Adds a delightful chewy texture and authentic coconut taste.
Egg Whites: Key for the 7-minute frosting’s airy, meringue-like consistency.
Cream of Tartar: Stabilizes the egg whites for perfectly firm frosting.
Granulated Sugar (for frosting): Sweetens and creates the glossy finish of the frosting.

Variations for Coconut Cake with 7-Minute Frosting

Feel free to get creative with this recipe! It’s easy to adapt based on dietary needs or what ingredients you have on hand, making this cake truly your own.

Chocolate Swirl: Fold in cocoa powder into part of the batter for a marbled effect.
Vegan Version: Use coconut oil instead of butter and aquafaba in place of egg whites for the frosting.
Almond Twist: Substitute part of the flour with almond flour for a nutty undertone.
Gluten-Free: Try a blend of gluten-free flours while maintaining the cake’s fluffiness.
Tropical Fruit Addition: Layer fresh pineapple or mango slices between the cake layers for extra tropical flair.

Indulge in Coconut Cake with 7-Minute Frosting

How to Make Coconut Cake with 7-Minute Frosting

Step 1: Prepare the Cake Batter

Start by preheating your oven and greasing your cake pans. In a bowl, whisk together the dry ingredients — flour, baking powder, and salt. In a separate larger bowl, cream the butter and sugar until light and fluffy, then add the eggs one at a time. Slowly incorporate dry ingredients alternately with coconut milk and vanilla extract, folding in shredded coconut last for that signature texture.

Step 2: Bake the Cake Layers

Pour the batter evenly into your prepared pans and bake until golden and a toothpick comes out clean. Cooling the layers completely before frosting is crucial to prevent the frosting from melting and sliding.

Step 3: Make the 7-Minute Frosting

Combine egg whites, granulated sugar, and cream of tartar in a heatproof bowl set over simmering water. Whisk constantly for about seven minutes until the mixture forms stiff, glossy peaks. This process gives the frosting its signature fluffy and shiny texture.

Step 4: Assemble and Frost the Cake

Place one cake layer on a serving plate and spread a generous layer of the 7-minute frosting. Top with the second layer and coat the entire cake smoothly or in decorative swirls with the frosting. Finish by sprinkling toasted shredded coconut on top for a beautiful finish.

Pro Tips for Making Coconut Cake with 7-Minute Frosting

Room Temperature Eggs: Using room temp eggs ensures better volume when whipping the frosting.
Constant Whisking: Keep whisking the frosting mix over simmering water to avoid curdling and achieve smooth peaks.
Don’t Rush Cooling: Let the cake layers cool fully to help the frosting set properly without melting.
Use Fresh Coconut: Freshly shredded coconut boosts flavor more than dried or sweetened varieties.
Stabilize Frosting: Adding cream of tartar helps stiffen and stabilize your 7-minute frosting for lasting glossy finish.

How to Serve Coconut Cake with 7-Minute Frosting

Garnishes

Top with toasted coconut flakes for a crunchy contrast or add edible flowers for a charming presentation that will impress guests.

Side Dishes

Pair the cake with fresh berries or a scoop of tropical sorbet to complement the light sweetness with refreshing fruit flavors.

Creative Ways to Present

Serve individual mini cakes or cupcakes with the same coconut and frosting layers, or cut the cake into pretty squares and place each on a decorative plate for an elegant dessert table display.

Make Ahead and Storage

Storing Leftovers

Keep leftover coconut cake tightly covered at room temperature for up to two days or refrigerate for 4-5 days to maintain freshness and prevent drying.

Freezing

Wrap the cake layers separately in plastic wrap and foil, then freeze for up to 3 months. Thaw completely before frosting for best results.

Reheating

If you prefer your cake warm, gently microwave individual slices for 10-15 seconds, but avoid reheating the whole frosted cake to preserve frosting texture.

FAQs

Can I use sweetened shredded coconut instead of unsweetened?

Yes, but reduce the sugar in the batter slightly to balance the overall sweetness of the cake.

Is the 7-minute frosting safe to eat since it contains raw egg whites?

The egg whites are gently cooked over simmering water during the frosting process, making them safe to consume.

Can this cake be made in advance for a party?

Absolutely! You can bake the layers a day ahead and frost the cake the morning of the event for fresh taste and appearance.

What if I don’t have cream of tartar for the frosting?

You can substitute with an equal amount of lemon juice or white vinegar to stabilize the egg whites in the frosting.

Can I substitute coconut milk with regular milk?

Yes, but coconut milk greatly enhances the flavor and moisture, so regular milk will result in a less pronounced coconut taste.

Final Thoughts

This Coconut Cake with 7-Minute Frosting is truly a showstopper that brings tropical goodness and delicate sweetness to your table. Once you try it, you’ll understand why it’s such a beloved dessert for celebrations or any time you crave something special. Dive in and enjoy every bite of this fluffy, flavorful treat!

Coconut Cake with 7-Minute Frosting

Print Recipe

A rich and fluffy Coconut Cake topped with light, glossy 7-Minute Frosting. This tropical dessert features tender cake layers infused with coconut milk and shredded coconut, complemented by an airy meringue-style frosting. Perfect for celebrations or any sweet craving, it delivers a balanced combination of creamy coconut flavor and delicate sweetness with an elegant finish.

Author: Lucas
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake Ingredients

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

7-Minute Frosting Ingredients

4 large egg whites
1 ¼ cups granulated sugar
¼ teaspoon cream of tartar

Instructions

Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour your cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Gradually add the dry ingredients alternately with the coconut milk and vanilla extract, beginning and ending with the dry ingredients. Fold in the shredded coconut last to keep its texture.
Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for about 25-30 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool completely in the pans for 10 minutes, then turn out onto a wire rack to cool fully before frosting.
Make the 7-Minute Frosting: In a heatproof bowl set over a pot of simmering water, combine the egg whites, granulated sugar, and cream of tartar. Whisk constantly using a hand mixer or balloon whisk for about 7 minutes until the mixture forms stiff, glossy peaks and holds its shape when lifted from the bowl. Remove from heat and continue whisking briefly to cool slightly.
Assemble and Frost the Cake: Place one cooled cake layer on a serving plate and spread a generous layer of the 7-minute frosting on top. Carefully place the second cake layer on top and cover the entire cake with remaining frosting, smoothing or creating decorative swirls as desired. Finish by sprinkling toasted shredded coconut over the top for added texture and a beautiful presentation.

Notes

Use room temperature eggs to maximize volume when whipping the frosting.
Whisk the frosting constantly over simmering water to prevent curdling and achieve smooth, stiff peaks.
Ensure cake layers are completely cooled before frosting to avoid melting and sliding frosting.
Freshly shredded coconut provides better flavor and texture than dried or sweetened varieties.
Cream of tartar helps stabilize and stiffen the frosting for a lasting glossy finish; lemon juice or white vinegar can substitute in equal amount if needed.

Nutrition

Serving Size: 1 slice (1/8 cake)
Calories: 320
Sugar: 32g
Sodium: 150mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 85mg

Keywords: coconut cake, 7-minute frosting, coconut dessert, fluffy cake, tropical cake, meringue frosting, homemade cake