Coconut-Cake with 7-Min Frosting

Discover the perfect Coconut Cake with 7-Minute Frosting recipe for your next baking adventure! This easy-to-follow recipe yields a moist coconut-infused cake topped with a fluffy marshmallow-like frosting. Whether you’re hosting a party or simply treating yourself, this dessert is sure to impress.

Ingredients:

For the cake:

• 2 1/4 cups cake flour
• 4 tsp baking powder
• 1/2 tsp salt
• 3/4 cup canola or other vegetable oil
• 1 1/2 cups + 2 tbsp sugar, divided
• 3 tsp vanilla extract
• 1 tsp coconut extract (optional)
• 1 cup milk**
• 1 cup egg whites (6 large egg whites)

For the 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

How To Make Coconut Cake with 7-Minute Frosting:

1. Grease and flour cake pans (2 8″ or 9″ rounds, or a 13×9″ pan). Place parchment in the bottom of the rounds, if using. Preheat oven to 350°F.
2. In a medium bowl, sift together flour, baking powder, and salt.
3. In another bowl, beat together oil and 1 1/2 cups of the sugar until light and fluffy. Beat in vanilla and coconut extracts. Add flour and milk, alternating between the two in small additions. Beat until blended.
4. In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat egg whites until stiff peaks form. Add remaining 2 tbsp sugar and beat until incorporated. Gently stir egg whites into batter.
5. Pour batter into prepared pans. Bake for 35-50 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing cakes from pans (if using rounds) to cool completely.
6. To make the frosting, prepare a double boiler by filling a small saucepan with about 2 inches of water and bringing to a gentle simmer.
7. In a heatproof bowl, mix sugar, water, egg whites, and cream of tartar on low speed for about 30 seconds to combine. Place the bowl on top of the saucepan. The water in the saucepan should not touch the bowl. Beat mixture on high speed for 7 minutes, or until it is stiff and shiny. Remove from heat, add vanilla, and beat until vanilla is incorporated.
8. Frost the completely cooled cake as soon as the frosting is done, as it will firm up upon standing.
9. Gently press coconut into the frosting to coat the cake.

Notes:

• **Use non-dairy milk, such as almond milk, for a dairy-free option.

This Coconut Cake with 7-Minute Frosting is a true crowd-pleaser, with its moist crumb and fluffy frosting. Whether you’re celebrating a special occasion or simply craving a sweet treat, this recipe is sure to satisfy your coconut cravings in the most delicious way possible. Enjoy!