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Coconut Cake with Seven-minute Frosting

Carly
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Coconut Cake with Seven-Minute Frosting: A Tropical Delight

Coconut Cake with Seven-minute Frosting

Indulge in the timeless allure of a Coconut Cake adorned with a cloud-like Seven-Minute Frosting. This classic combination is a symphony of flavors and textures that will transport your taste buds to a tropical paradise. The moist and tender cake, infused with the essence of coconut, is the perfect canvas for the ethereal frosting, creating a dessert that is as visually stunning as it is delicious.

Course: Main Course Prep Time: 30 mins Cook Time: 25 mins Total Time: 55 mins Servings: 4

Ingredients

For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk

For the Seven-Minute Frosting:

  • 2 large egg whites
  • 1 3/4 cups granulated sugar
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract

For Garnishing:

  • Shredded sweetened coconut

Instructions

Preparing the Cake:

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
  3. Beat in the eggs one at a time, followed by the vanilla and coconut extracts.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Alternately combine the dry ingredients and buttermilk with the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
  6. Equally distribute the batter between the prepared cake pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool completely in the pans before frosting.

Creating the Seven-Minute Frosting:

  1. In a heatproof bowl, combine the egg whites, granulated sugar, and cream of tartar.
  2. Place the bowl over a saucepan filled with simmering water, ensuring the bowl doesn't touch the water.
  3. Beat the mixture with an electric mixer on high speed for 7 minutes, or until the frosting becomes stiff and glossy.
  4. Remove the bowl from the heat and stir in the coconut and vanilla extracts.
  5. Let the frosting cool slightly before using it to frost the cake.

Assembling the Coconut Cake:

  1. Place one cake layer on a serving plate.
  2. Spread a layer of Seven-Minute Frosting over the first cake layer.
  3. Top with the second cake layer.
  4. Frost the top and sides of the cake with the remaining frosting.
  5. Garnish with shredded coconut.

Tips for Coconut Cake Perfection

  • Enhance the flavor by substituting coconut milk for buttermilk in the cake batter.
  • Amplify the coconut taste by adding an extra tablespoon of coconut extract to the frosting.
  • Create a showstopping presentation by piping the frosting in decorative patterns.
  • For a richer texture, consider using cake flour instead of all-purpose flour.
  • Ensure even baking by rotating the cake pans halfway through the baking time.
  • Prevent frosting from becoming too sweet by using a combination of granulated and powdered sugar.

With its irresistible combination of flavors and textures, this Coconut Cake with Seven-Minute Frosting is sure to be a crowd-pleaser. Enjoy this tropical treat with a cup of coffee or tea for an afternoon indulgence.

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