Coconut Cake with Seven-Minute Frosting
Fluffy coconut milk cake layers wrapped in glossy, marshmallowy seven-minute frosting and buried in a snowdrift of shredded coconut.
This coconut cake leans on real coconut milk in the batter for a flavor that goes deeper than just the flakes on top. The seven-minute frosting takes a little elbow grease over a double boiler, but it whips up into something so light and shiny it's worth every stir.
Ingredients
- 2 3/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large egg whites, room temperature
- 1 cup coconut milk
- 1 teaspoon coconut extract
- 3 cups shredded sweetened coconut, divided
- 1 1/2 cups granulated sugar
- 2 large egg whites
- 1/3 cup water
- 1 tablespoon light corn syrup
- 1/4 teaspoon cream of tartar
Instructions
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1
Prep pans and dry ingredientsPreheat the oven to 350°F, grease and flour two 9-inch cake pans, and whisk together the cake flour, baking powder, and salt.
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2
Cream the batter baseBeat the butter and sugar until light and fluffy, about 4 minutes, then beat in the egg whites in two additions.
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3
Alternate wet and dryAdd the flour mixture and coconut milk alternately in three additions, then stir in the coconut extract and 1 cup of the shredded coconut.
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4
Bake the layersDivide the batter between the pans and bake for 24-28 minutes, until golden and a toothpick comes out clean. Cool completely on wire racks.
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5
Cook the frosting baseCombine the sugar, egg whites, water, corn syrup, and cream of tartar in a heatproof bowl set over simmering water.
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6
Whip over heatBeat with a hand mixer continuously for 7 minutes over the simmering water until the frosting holds stiff, glossy peaks.
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7
Frost immediatelyRemove from heat and continue beating for 1 minute off the heat, then quickly frost between and over the cooled cake layers, as it sets fast.
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8
Coat with coconutPress the remaining shredded coconut generously over the top and sides while the frosting is still tacky.
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Work quickly once the seven-minute frosting is done, since it firms up within minutes; have your cake layers stacked and ready before you start whipping.
Store covered at room temperature up to 2 days, or refrigerate up to 5 days; the frosting is best enjoyed within the first 48 hours for maximum fluffiness.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
