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Coconut Cake with 7-Minute Frosting

  • Author: Nora Sinclair
  • Total Time: 55 minutes
  • Yield: 12 servings

Description

Looking for the perfect show-stopping dessert that’s light, dreamy, and packed with tropical flavor? This Coconut Cake with 7-Minute Frosting is a must-try for any sweet tooth. Whether you’re searching for easy recipe inspiration, a quick dessert for guests, or new food ideas for celebrations, this cake hits all the right notes. It’s a stunning addition to your dessert table with its fluffy white layers, glossy marshmallow-like frosting, and toasty coconut topping. Ideal for birthday cakes, spring parties, or Sunday dinner desserts, this cake is both visually elegant and deliciously nostalgic. The texture is moist and tender, the flavor is rich yet balanced, and the frosting is a cloud of sweetness. It’s the kind of cake that gets asked about long after the last slice is gone.

Ingredients

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)

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

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time. Add vanilla and coconut extracts.
  5. Alternately add flour mixture and coconut milk to the batter. Fold in shredded coconut if using.
  6. Divide batter into pans and smooth the tops. Bake for 25–30 minutes or until a toothpick comes out clean.
  7. Cool in pans for 10 minutes, then transfer to a wire rack.
  8. For frosting, place egg whites, sugar, water, and cream of tartar in a heatproof bowl over simmering water.
  9. Beat with hand mixer on high for about 7 minutes, until stiff and glossy. Remove from heat, stir in vanilla.
  10. Frost the cooled cake and top with toasted coconut.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert

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