Of course! A Coconut Cake with Seven-Minute Frosting is a classic, stunning dessert. The light, fluffy, marshmallow-like frosting is the perfect counterpoint to a tender, moist coconut cake.
Here is a detailed recipe and guide to help you create this beautiful treat.
The Allure of This Dessert
This cake is a showstopper. The cake itself is rich and moist from buttermilk and coconut, while the Seven-Minute Frosting is a billowy, sweet, and delicate cloud that toasts beautifully. It’s a timeless combination that feels both nostalgic and elegant.
Classic Coconut Cake with Seven-Minute Frosting
Yields: One 3-layer 8-inch cake (or 2-layer 9-inch cake)
Prep time: 45 minutes
Bake time: 25-30 minutes
Cooling time: 2 hours
Ingredients
For the Coconut Cake:
· 2 ½ cups (315g) all-purpose flour, spooned and leveled
· 2 ½ tsp baking powder
· ½ tsp baking soda
· 1 tsp salt
· ¾ cup (170g) unsalted butter, at room temperature
· 1 ¾ cups (350g) granulated sugar
· 3 large egg whites, at room temperature
· 2 large whole eggs, at room temperature
· 1 ½ tsp pure vanilla extract
· 1 tsp coconut extract (optional, but highly recommended for intense flavor)
· 1 cup (240ml) full-fat canned coconut milk, well-shaken
· ½ cup (120ml) buttermilk, at room temperature
· 1 cup (85g) sweetened shredded coconut
For the Seven-Minute Frosting:
· 3 large egg whites
· ¾ cup (150g) granulated sugar
· ⅓ cup (80ml) cold water
· 2 tbsp light corn syrup (or 1/4 tsp cream of tartar) – this stabilizes the meringue
· 1 tsp pure vanilla extract
· Pinch of salt
For Assembly:
· 1 ½ to 2 cups (130-170g) sweetened shredded coconut, for coating
Instructions
Part 1: Make the Coconut Cake
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line the bottoms of three 8-inch (or two 9-inch) round cake pans with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, using a hand mixer or stand mixer with the paddle attachment, beat the softened butter and sugar together on medium-high speed for 3-4 minutes, until light, pale, and fluffy.
- Add Eggs: Add the egg whites one at a time, beating well after each addition. Then add the two whole eggs, one at a time, beating until fully incorporated. Scrape down the bowl. Mix in the vanilla and coconut extracts.
- Combine Wet Ingredients: In a measuring cup or small bowl, whisk together the coconut milk and buttermilk.
- Combine Wet & Dry: With the mixer on low speed, add the dry ingredients in three parts, alternating with the coconut milk/buttermilk mixture in two parts, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix.
- Fold in Coconut: Gently fold in the 1 cup of shredded coconut with a spatula.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in their pans for 15 minutes before turning them out onto a wire rack to cool completely. The cakes must be completely cool before frosting.
Part 2: Make the Seven-Minute Frosting
This frosting is made in a double boiler. It’s simple, but requires constant attention for the full seven minutes.
- Set Up Double Boiler: Find a heatproof bowl (glass or metal) that fits snugly over a medium saucepan without touching the water. Fill the saucepan with 1-2 inches of water and bring to a simmer, then reduce heat to low.
- Combine Ingredients: In the heatproof bowl, whisk together the egg whites, sugar, cold water, and corn syrup (or cream of tartar).
- Cook & Whip: Place the bowl over the simmering water. Using a hand mixer (or a whisk by hand), beat the mixture constantly on medium-high speed for exactly 7 minutes. The mixture will become thick, white, glossy, and will have tripled in volume. It should hold stiff, glossy peaks.
- Add Flavor: Remove the bowl from the heat. Beat in the vanilla extract and pinch of salt. Continue to beat for another 1-2 minutes to help cool the frosting down slightly. It is now ready to use immediately.
Part 3: Assemble the Cake
- Layer: Place one cooled cake layer on your serving plate. Spread a generous amount of frosting over the top. Repeat with the remaining layers.
- Frost: Apply a thin layer of frosting over the entire cake to create a “crumb coat.” This will trap any loose crumbs. Place the cake in the refrigerator for 15 minutes to set.
- Final Frosting: Apply the remaining frosting in swoops and swirls to the top and sides of the cake. The rustic, cloud-like look is part of its charm!
- Apply Coconut: Hold the cake over a baking sheet or clean surface. Gently press and pat the remaining shredded coconut onto the sides and top of the cake until it’s fully covered.
Chef’s Tips & Important Notes
· Room Temperature is Crucial: Room temperature egg whites and dairy ingredients incorporate more easily, leading to a better-textured cake and a higher-volume frosting.
· Don’t Skip the Stabilizer: The corn syrup or cream of tartar in the frosting is not optional. It prevents the sugar from crystallizing and helps stabilize the meringue so it doesn’t deflate or “weep.”
· Use the Frosting Immediately: Seven-Minute Frosting sets quickly and can become difficult to spread if it cools too much. Have your cooled cakes ready to go before you start the frosting.
· Toasted Coconut Variation: For a deeper flavor and beautiful color, toast the coconut for the outside of the cake. Spread it on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring frequently, until golden brown. Let it cool completely before applying to the cake.
· Storage: This cake is best enjoyed the day it is made. Store it in a cake keeper at room temperature for up to 2 days. Do not refrigerate, as the frosting can become sticky and the cake can dry out. The frosting may start to break down after 2 days.
Enjoy your beautiful, cloud-like creation! It’s a true labor of love that is always worth the effort.