Coconut Cake with 7-Minute Frosting

Save this recipe on:

This Coconut Cake with 7-Minute Frosting is a tropical dream in dessert form. Each bite is light, moist, and delicately sweet, with a fluffy texture that practically melts on your tongue. The cake layers are richly infused with coconut flavor and stacked with a cloud-like frosting that’s sweet, glossy, and impossibly soft. It’s finished with a generous sprinkle of toasted coconut flakes for a nutty crunch that perfectly complements the cake’s softness.

Whether you’re celebrating a special occasion or just craving a slice of old-fashioned comfort, this cake is a showstopper. The combination of the airy 7-minute frosting and the warm, toasted coconut on top creates a beautiful contrast in both texture and flavor. It’s a classic Southern-inspired dessert that never goes out of style and is guaranteed to impress every time you serve it.

---

Ingredients for Coconut Cake with 7-Minute Frosting

For the Cake:

• 2½ cups all-purpose flour
• 2½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup coconut milk
• 1 cup shredded sweetened coconut (optional for texture)

For the 7-Minute Frosting:

• 3 large egg whites
• 1½ cups granulated sugar
• ⅓ cup cold water
• ¼ tsp cream of tartar
• 1 tsp vanilla extract

Topping:

• 1 to 1½ cups toasted coconut flakes (sweetened or unsweetened)

---

Step-by-Step Instructions for Coconut Cake with 7-Minute Frosting

---

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large mixing bowl, cream the butter and sugar together until light and fluffy—about 3–5 minutes using an electric mixer.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts. Alternately add the flour mixture and coconut milk to the butter mixture, beginning and ending with the flour. Mix just until combined. If using shredded coconut, fold it in now.

---

Step 2: Bake the Cake

Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

---

Step 3: Make the 7-Minute Frosting

Combine the egg whites, sugar, water, and cream of tartar in a large heatproof bowl (a stand mixer bowl works best). Set the bowl over a saucepan of simmering water without letting it touch the water. Beat the mixture constantly with a hand mixer on high speed for about 7 minutes, or until it forms stiff, glossy peaks. Remove from heat and immediately stir in the vanilla extract.

---

Step 4: Assemble and Frost the Cake

Place one cake layer on a serving plate. Spread a thick layer of the 7-minute frosting over the top. Place the second cake layer on top and frost the top and sides of the entire cake generously. Use a spatula to create beautiful swirls and peaks in the fluffy frosting.

---

Step 5: Toast and Add Coconut Topping

In a dry skillet or oven, toast the coconut flakes over medium heat for 3–5 minutes, stirring often until golden and fragrant. Let them cool slightly, then sprinkle them generously over the frosted cake. Press some around the sides for extra flavor and visual flair.

---

Step 6: Serve and Enjoy

Slice the cake with a serrated knife for clean edges. Serve with a warm cup of tea, coffee, or even a glass of cold milk. It’s perfect for birthdays, spring gatherings, or anytime you want to feel like you’re on a tropical getaway.

---

Storage Instructions

To keep your Coconut Cake with 7-Minute Frosting tasting fresh and delicious, proper storage is key. Since the frosting contains egg whites, the cake should be stored in the refrigerator. Cover it loosely with plastic wrap or store it in a cake container to prevent it from drying out.

• Short-Term Storage: The cake can be kept in the fridge for up to 4 days. Allow it to come to room temperature before serving for the best texture and flavor.
• Freezing: If you want to freeze the cake, it’s best to do so without the frosting. Wrap the cake layers tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge overnight and frost fresh before serving.

---

Estimated Nutrition

(Per serving, based on 12 slices)

• Calories: ~420
• Fat: 19g
• Saturated Fat: 13g
• Cholesterol: 70mg
• Sodium: 180mg
• Carbohydrates: 58g
• Sugar: 45g
• Protein: 4g
  Note: Nutrition values are approximate and can vary based on specific ingredients used.

---

Frequently Asked Questions

What makes 7-minute frosting different from buttercream?

7-minute frosting is much lighter and fluffier, made by beating egg whites and sugar over heat. It has a marshmallow-like texture and is less rich than buttercream.

Can I use boxed cake mix instead of making the cake from scratch?

Yes, for convenience, a vanilla or white boxed cake mix can be used. Add coconut extract to enhance the flavor and pair it with the 7-minute frosting and toasted coconut topping.

Why is it called “7-minute frosting”?

Because the frosting is whipped over a double boiler for about 7 minutes until it reaches stiff peaks—hence the name.

Can I use canned coconut milk?

Absolutely. Canned coconut milk adds a rich coconut flavor and works perfectly in this recipe.

Do I have to toast the coconut flakes?

Toasting adds texture and a nutty depth of flavor, but you can use untoasted flakes if you prefer a softer topping.

Is it safe to eat frosting with raw egg whites?

The egg whites are cooked during the whipping process over heat, making them safe to eat. However, always use fresh, pasteurized eggs for added safety.

Can I make this cake a day ahead?

Yes, and it’s actually better after a day in the fridge. The flavors meld beautifully, and the frosting stays stable.

Can I make this gluten-free?

Yes, substitute the flour with a 1:1 gluten-free baking flour blend. Ensure all other ingredients used are certified gluten-free.

---

Print

Save this recipe on: