Coconut Cake with Seven-Minute Frosting

Introduction

Few desserts feel as comforting and nostalgic as a Coconut Cake. With its tender vanilla layers, cloud-like seven-minute frosting, and snowy blanket of shredded coconut, this Southern classic is both elegant and inviting. The magic lies in the contrast: a fluffy yet moist cake paired with glossy, marshmallow-like frosting that’s as light as air. Every slice feels celebratory, whether it’s served at Easter, Christmas, birthdays, or Sunday supper. And when a young baker manages to pull off this timeless recipe? That’s more than dessert—it’s a memory in the making.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 teaspoon coconut extract (optional, for extra flavor)

• 1 cup buttermilk

• 1 cup sweetened shredded coconut (optional, for folding into the batter)

For the Seven-Minute Frosting:

• 1 ½ cups granulated sugar

• ⅓ cup light corn syrup

• ¼ cup water

• 2 large egg whites

• ¼ teaspoon cream of tartar

• 1 teaspoon vanilla extract

For Garnish:

• 2–3 cups sweetened shredded coconut

Instructions

Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large bowl, cream butter and sugar until pale and fluffy.

4. Beat in eggs one at a time, mixing well after each. Stir in vanilla and coconut extract.

5. Add dry ingredients in three additions, alternating with buttermilk, beginning and ending with the dry mix. Mix just until combined.

6. Fold in shredded coconut, if using.

Step 2: Bake the Cakes

1. Divide batter evenly between prepared pans.

2. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

3. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 3: Make the Seven-Minute Frosting

1. In a heatproof bowl set over simmering water, combine sugar, corn syrup, water, egg whites, and cream of tartar.

2. Beat with a hand mixer on high speed for 7 minutes, until frosting is glossy and stiff peaks form.

3. Remove from heat, stir in vanilla, and beat 1 more minute.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate. Spread frosting generously over the top.

2. Place the second layer on top and frost the entire cake.

3. While frosting is still soft, press shredded coconut all over the cake until fully covered.

Tips for Success

• Use room temperature ingredients for a smoother batter and even baking.

• Don’t overmix the cake batter to keep the crumb tender.

• Work quickly with the frosting—it sets as it cools, so spread it immediately.

• Toast some of the coconut for a beautiful golden garnish.

Serving Suggestions

This Coconut Cake shines all on its own, but it pairs beautifully with fresh berries or a cup of hot coffee. For a festive touch, serve it with a scoop of vanilla ice cream or drizzle with a raspberry sauce.