Print

Coconut Cake with 7-Minute Frosting

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

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

Find it online: https://homemademealz.com/coconut-cake-with-7-minute-frosting/