Coconut Cake With 7-Minute Frosting
This nostalgic coconut cake features an airy crumb and a glossy, marshmallow-like 7-minute frosting. A classic American celebration dessert, elevated with modern baking insights and a tender, coconut-forward flavor.
Equipment
- 8-inch Cake Pans
- Hand Mixer
- Heatproof Bowl
Ingredients
Cake Ingredients
- 2 1/4 cups cake flour or all-purpose flour + cornstarch
- 4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup canola or vegetable oil or melted coconut oil
- 1 1/2 cups sugar
- 2 tbsp sugar additional
- 3 tsp vanilla extract or half amount almond extract
- 1 tsp coconut extract optional
- 1 cup milk or coconut milk
- 1 cup egg whites from 6 large eggs
7-Minute Frosting Ingredients
- 1 1/2 cups sugar
- 1/3 cup water
- 2 egg whites
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract or coconut extract
- 2 cups coconut flakes
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- Whisk together cake flour, baking powder, and salt to aerate and lighten the mixture.
- In a separate bowl, beat oil and sugar for 2–3 minutes until pale to create a tender crumb.
- Add vanilla and coconut extract (optional), then slowly mix in the milk. The batter will appear thin.
- Whip egg whites to soft peaks and fold gently into the batter in two additions to maintain airiness.
- Divide batter between pans and bake for 25–28 minutes or until a toothpick comes out clean.
- Cool cakes at least 20 minutes before removing from pans.
- For frosting: combine sugar, water, egg whites, and cream of tartar in a heatproof bowl. Place over simmering water and beat for 7 minutes until glossy and thick. Remove from heat, add vanilla, and beat 1 minute more.
- Spread frosting between cake layers and over the top and sides. Work quickly as frosting sets fast.
- Press coconut flakes onto the frosting immediately to finish the cake.
Notes
For deeper coconut flavor, use coconut milk and add optional coconut extract. Toasted coconut flakes add extra crunch and aroma.