Coconut Cake With Seven-Minute Frosting

Introduction

Transport your taste buds to a tropical paradise with our delectable Coconut Cake topped with a heavenly Seven-Minute Frosting. This recipe is a celebration of coconut in every layer, promising a moist and flavorful cake crowned with a cloud-like frosting. Get ready to embark on a culinary journey that will leave you craving more of this coconut-infused delight.

Ingredients Overview

For the Cake:

  • 6 eggs
  • 1 1/2 cups coconut milk (good quality, not “light”)
  • 7 tablespoons sweetened shredded coconut (cooking type)
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1 cup butter (or coconut oil, melted)
  • 2 cups all-purpose flour
  • 4 tablespoons baking powder

For the Coconut Fluffy Frosting:

  • 3 egg whites
  • 1 cup sugar
  • 1/2 teaspoon cream of tartar
  • Pinch of salt
  • Optional: 2 tablespoons coconut extract (or 1 tablespoon coconut rum)
  • 1/3 cup sweetened shredded coconut

Kitchen Equipment Needed

Prepare for a tropical baking adventure with the following:

  • Two 9-inch cake pans
  • Electric mixer
  • Mixing bowls
  • Heatproof bowl for frosting
  • Simmering pot for double boiler setup

Instructions

For the Cake:

  1. Preheat and Prep: Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.
  2. Coconut Soak: In a bowl, stir the grated coconut into the coconut milk and set aside to soak.
  3. Separate and Beat: Separate the egg whites and beat them until stiff peaks form, resembling whipped cream. Set aside.
  4. Yolk Mixture: To the yolks, add sugar, salt, and melted butter or coconut oil. Beat until smooth for about 1 minute.
  5. Combine and Mix: Stir the baking powder into the flour, then add this mixture to the yolk mixture along with the coconut milk and grated coconut. Beat for 1-2 minutes or until well combined.
  6. Fold in Egg Whites: Fold the beaten egg whites into the batter or use your electric mixer on low speed to combine. Pour the batter into the prepared pans and bake for 30-40 minutes or until a toothpick comes out clean. Allow the cakes to cool before frosting.

For the Coconut Fluffy Frosting:

  1. Prepare Double Boiler: In a heatproof bowl, combine the egg whites, sugar, cream of tartar, and salt. Set the bowl over a pot of simmering water, ensuring it doesn’t touch the water.
  2. Whisk and Heat: Whisk the mixture constantly until the sugar is dissolved, and the mixture becomes warm to the touch (about 3-4 minutes).
  3. Beat Until Fluffy: Remove from heat and, using an electric mixer, beat on high speed until stiff peaks form, and the frosting becomes fluffy like clouds.
  4. Enhance Flavor (Optional): Optionally, stir in coconut extract or coconut rum to elevate the coconut flavor.
  5. Frost and Garnish: Spread the fluffy frosting over the cooled cake layers, reserving some for the top and sides. Sprinkle sweetened shredded coconut over the frosting for an extra touch of coconut goodness.

Tips for Tropical Perfection

  • Fresh Coconut Milk: Opt for good-quality coconut milk for an authentic tropical flavor.
  • Fluffy Frosting: Whisk the frosting constantly during the double boiler process for a smooth texture.
  • Optional Enhancement: The coconut extract or rum adds an extra layer of flavor, enhancing the overall coconut experience.

Variations and Personal Touches

Variation:

Experiment with adding crushed pineapple between the cake layers for a fruity twist.

Creative Touch:

Toast the shredded coconut before sprinkling it over the frosting for an added depth of flavor.

Serving Suggestions

  • Enjoy a slice of Coconut Cake with a side of fresh pineapple or mango slices.
  • Pair it with a tropical fruit salad for a refreshing dessert ensemble.

Why Coconut Cake With Seven-Minute Frosting?

This Coconut Cake is an ode to the tropics, blending the richness of coconut with a cloud-like frosting. It’s a perfect treat for those who crave a taste of paradise in every bite.

FAQ Section

Q1: Can I use coconut oil instead of butter?

Certainly! Coconut oil adds an extra layer of coconut flavor to the cake.

Q2: Is there a substitute for cream of tartar in the frosting?

You can use lemon juice as a substitute for cream of tartar in the frosting.

Q3: Can I make cupcakes instead of a cake?

Absolutely! Adjust the baking time to around 20-25 minutes for cupcakes.

Q4: Can I omit the coconut extract or rum in the frosting?

Yes, the frosting will still be delightful without these, but they enhance the coconut flavor.

Q5: How do I store the Coconut Cake?

Store the cake in an airtight container in the refrigerator for up to a week.

If this Coconut Cake With Seven-Minute Frosting has whisked you away to a tropical dream, share the joy by hitting the share button! For more tropical recipes and baking inspiration, subscribe to our blog. Happy baking, and may your kitchen be filled with the sweet aroma of coconut bliss!

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