Coconut Cake With 7-Minute Frosting

Coconut aficionados, brace yourselves for an unforgettable culinary journey—Grandmama’s age-old coconut cake is coming your way! Resurrected from a long-lost recipe I discovered among my grandma’s old letters, this dessert is an all-season family favorite. Written on her workplace letterhead, she circled the recipe and annotated it with, “Real good.” Having sampled it, I emphatically concur.

Ah, let’s talk about moistness. Imagine your fork slipping through the cake like it’s made of clouds. Picture crumbs scampering off your plate; you’ll be scrambling to catch every single one. The melding of velvety texture with the rich essence of coconut is nothing less than celestial.

Now, the pièce de résistance: a seven-minute frosting that defies failure! No double boiler needed, and weather? It’s a non-issue. This frosting is forgiving and reliable, adding luscious layers to your cake. If you’re assembling a multi-layered beauty, do yourself a favor—double the frosting mix.

Storage Hacks

Store it snugly in an airtight box for two days at room temperature or a week in the fridge. Craving a future indulgence? Freeze individual slices for up to three months. Thaw in the fridge overnight and allow them to reach room temperature before your next binge.

Essential Tips

Room-temperature butter and eggs are your best pals for an effortlessly blended batter.
Scouring the aisles for coconut flavoring? Look no further than next to the vanilla extract. Though it’s a bit pricier, believe me, it makes all the difference.
On the fence about buttermilk? Substitute it with whole milk and a tablespoon of vinegar or lemon juice. Wait five minutes, then pour it in. While substitutions are okay, whole milk is the way to go. Trust me, it’s a game-changer.

Toasted Coconut Hack

If you fancy toasted coconut, lay it out on parchment paper and bake at 325°F for about five minutes. Cool it down before you unleash it over your cake as a gorgeous garnish.

Cake Pairing Ideas

You ask, what complements this divine cake? While it’s stellar solo, a dollop of whipped cream or a scoop of vanilla ice cream will elevate your dessert experience to heavenly heights!

So there it is, a guide to the most soul-satisfying coconut cake you’ll ever taste, backed by Grandmama’s seal of approval. Are you ready to bake your way into cake nirvana?

Coconut Cake With Seven Minute Frosting

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Course: Dessert

Cuisine: American

Ingredients

For the Fluffy Coconut Cake:

2 1/4 cups cake flour
4 tsp baking powder
1/2 tsp salt
3/4 cup canola or vegetable oil
1 1/2 cups sugar plus an extra 2 tbsp
3 tsp vanilla extract
Optional: 1 tsp coconut extract
1 cup milk
1 cup egg whites from about 6 large eggs

For the Quick & Glossy 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 for that tropical touch

Instructions

Initial Preparations: Grease and flour your chosen cake pans—either two 8-inch or 9-inch round pans or one 13×9-inch rectangular pan. If you opt for rounds, a parchment paper lining won’t hurt. Preheat your oven to 350°F.
Dry Mix: In a separate bowl, whisk together the cake flour, baking powder, and salt. Set aside.
Oil-Sugar Blend: In yet another mixing bowl, whisk the oil with 1 1/2 cups sugar until you get a smooth, slightly airy texture. Stir in the vanilla and optional coconut extract.
Blend It In: To your sugar-oil mixture, alternate adding the flour mixture and milk. Whisk well after each addition until you get a fully blended, silky batter.
Egg White Peaks: Using a stand mixer or hand-held electric mixer, whip up your egg whites until stiff peaks begin to show. Add in the remaining 2 tbsp of sugar and fold gently into the cake batter.
Into the Oven: Transfer the cake batter into your prepared pans and bake. This should take between 35 and 50 minutes, depending on your oven. A clean toothpick pulled from the center will tell you it’s ready. Let it cool for about 10 minutes before de-panning.
7-Minute Frosting Setup: As your cake cools, let’s whip up that frosting. Set up a double boiler by filling a saucepan with about 2 inches of water and simmering it gently.
Whip and Frost: In a heatproof bowl, mix your frosting ingredients except for the vanilla. Beat the mixture on high for a heavenly 7 minutes until it turns stiff and glossy. Stir in the vanilla and frost your fully-cooled cake immediately, as the frosting will set over time.
Coconut Garnish: Pat coconut flakes into the freshly frosted cake, making sure to get a nice even layer for that ultimate coconut experience.

Alternative Frosting Method:

No Double Boiler? No Problem: If you’re sans double boiler, bring the sugar and water to a boil in a saucepan, simmer for 3 minutes, and then add it to whipped egg whites and cream of tartar. Continue whipping until stiff and glossy, then mix in the vanilla.