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Coconut Cake with 7-Minute Frosting

Coconut Cake with 7-Minute Frosting

Coconut Cake with 7-Minute Frosting is a tender, airy cake layered with tropical coconut flavor and topped with a glossy, fluffy, cloud-like frosting. This moist and soft cake combines shredded coconut and a classic cooked frosting that is light and airy, perfect for celebrations or casual treats.

  • Total Time: 1 hour
  • Yield: 12 servings 1x

Ingredients

Scale

Cake Ingredients

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ¾ cups sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup shredded unsweetened coconut

7-Minute Frosting Ingredients

  • 4 large egg whites
  • 2 cups sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease your cake pans thoroughly. In a large bowl, sift together the flour, baking powder, and baking soda. In a separate large bowl, cream the unsalted butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and shredded coconut. Alternately add the dry ingredients and buttermilk to the butter mixture, mixing just until combined to keep the batter airy.
  2. Bake the Cake Layers: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cakes to cool completely before frosting.
  3. Make the 7-Minute Frosting: While the cakes cool, prepare the frosting. In a heatproof bowl set over a pot of simmering water, whisk egg whites, sugar, and cream of tartar continuously for about 7 minutes or until the mixture becomes glossy and thick. Remove from heat and beat in the vanilla extract. Let it cool slightly, then whip with an electric mixer until stiff peaks form.
  4. Assemble the Cake: Place one cake layer on a serving plate and generously spread some of the 7-minute frosting over it. Repeat with the second layer, then cover the entire cake with remaining frosting, swirling it to create inviting peaks. Sprinkle toasted shredded coconut on top for garnish.

Notes

  • Use fresh eggs; fresh egg whites whip better for volume in the frosting.
  • Do not overmix the batter to avoid a dense cake.
  • Cool cake completely before frosting to prevent melting or sliding.
  • Toast shredded coconut lightly to enhance flavor and add crunch.
  • Monitor the heat carefully when making frosting to preserve texture.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with flour substitution)

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 75 mg

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