Coconut Cake With 7-Minute Frosting

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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

1. Room-temperature butter and eggs are your best pals for an effortlessly blended batter.
2. 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.
3. 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.

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