Heavenly Coconut Cake with 7-Minute Frosting: A Taste of Paradise
Picture this: a soft, moist coconut cake that melts in your mouth, topped with a billowy cloud of sweet, marshmallow-like frosting that’s been gently toasted to perfection. If that sounds like a slice of heaven to you, then you’re in for a treat! In this article, we’ll guide you through the steps to create a Coconut Cake with 7-Minute Frosting that’s sure to become a star at your dessert table.
Coconut cake has a long-standing reputation as a classic Southern dessert, often gracing family gatherings, birthdays, and special occasions. The subtle tropical flavor of coconut paired with a light, fluffy frosting is a combination that never goes out of style. This recipe, while traditional at heart, also brings a modern twist to the table, making it a timeless favorite for generations to come.
Before we dive into the delightful details of this recipe, let’s talk about why coconut cake holds a special place in the hearts of many. Its origins can be traced back to the Caribbean, where coconuts are abundant, and their sweet, nutty flavor inspired a range of culinary creations. As the recipe made its way to the American South, it evolved to incorporate local ingredients and techniques, resulting in the beloved dessert we know today.
The star ingredient of this recipe, coconut, is not only a flavor sensation but also a nutritional powerhouse. Rich in fiber, vitamins, and minerals, coconut adds a unique taste and texture while offering numerous health benefits. So, when you indulge in a slice of this Coconut Cake with 7-Minute Frosting, you’re not just satisfying your sweet tooth; you’re also treating yourself to a dose of goodness.
Now, let’s get started on this culinary journey, where we’ll take you through the steps to create a moist and tender coconut cake, followed by the magic of whipping up a heavenly 7-minute frosting. Whether you’re a seasoned baker or a beginner, this recipe is approachable and will leave you with a cake that’s as beautiful as it is delicious.
So, grab your apron, preheat your oven, and let’s embark on a voyage to create the Coconut Cake with 7-Minute Frosting that will transport your taste buds to a tropical paradise. It’s time to make memories, share smiles, and savor the sweet moments in life.
For the cake:
2 1/4 cups cake flour
4 tsp baking powder
1/2 tsp salt
3/4 cup canola or other vegetable oil
1 1/2 cups + 2 tbsp sugar, divided
3 tsp vanilla extract
1 tsp coconut extract (optional)
1 cup milk**
1 cup egg whites (6 large egg whites)
For the 7 minute frosting:
1 1/2 cups sugar
1/3 cup water
2 egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
2 cups coconut flakes
How To Make Coconut-Cake with 7-Min Frosting:
Grease and flour cake pans (2 8″ or 9″ rounds, or a 13×9″ pan). Place parchment in the bottom of the rounds, if using. Heat oven to 350°F.
In a medium bowl, sift together flour, baking powder and salt.
In another bowl, beat together oil and 1 1/2 cups of the sugar until light and fluffy. Beat in vanilla and coconut extracts. Add flour and milk, alternating between the two in small additions. Beat until blended.
In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat egg whites until stiff peaks form. Add remaining 2 tbsp sugar and beat until incorporated. Gently stir egg whites into batter.
Pour batter into prepared pans. Bake 35-50 minutes, or until toothpick inserted into the center comes out clean. Cool 10 minutes before removing cakes from pans (if using rounds) to cool completely.
To make the frosting, prepare a double broiler by filling a small saucepan with about 2 inches of water and bringing to a gentle simmer.
In a heatproof bowl, mix sugar, water, egg whites, and cream of tartar on low speed for about 30 seconds to combine. Place bowl on top of saucepan. The water in the saucepan should not touch the bowl. Beat mixture on high speed for 7 minutes, or until it is stiff and shiny. Remove from heat, add vanilla, and beat until vanilla is incorporated.
To make the frosting in a stand mixer instead of a double broiler, heat sugar and water in a small saucepan on the stove. Bring to a boil, then turn heat down and simmer for 3 minutes. Meanwhile, beat egg whites and cream of tartar to combine. Slowly pour sugar mixture into egg whites while the mixer is running on high. Beat until stiff peaks form and mixture is shiny. Mix in vanilla until completely incorporated.
Frost completely cooled as soon as frosting is done, as it will firm up upon standing.
Gently press coconut into the frosting to coat the cake.
Pro tips :
Room Temperature Ingredients: Ensure your butter, eggs, and coconut milk are at room temperature. This will help create a smoother batter and result in a lighter cake.
Use Fresh Coconut Milk: If possible, opt for freshly squeezed coconut milk or a high-quality canned version for the best flavor.
Fold in Coconut: Gently fold in the sweetened shredded coconut into the cake batter to distribute it evenly without deflating the batter.
Precision with Frosting: Be precise when cooking the 7-Minute Frosting. Use a candy thermometer to ensure the sugar syrup reaches 160°F (71°C) before adding it to the egg whites.
Nutrition Facts (per serving, assuming 12 servings):
Total Fat: 20g
Saturated Fat: 13g
Total Carbohydrates: 72g
Dietary Fiber: 1g
This Coconut Cake with 7-Minute Frosting is a delightful treat that combines the tropical flavor of coconut with a fluffy, moist cake and a heavenly, cloud-like frosting. With the help of our pro tips, you can confidently create this stunning dessert for any occasion. Whether it’s a birthday celebration or simply a sweet craving, this coconut cake is sure to satisfy. Enjoy!
That’s it, all you have to do is Enjoy !
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