This classic coconut cake is tender, moist, and topped with a fluffy, marshmallow-like seven-minute frosting and shredded coconut. Perfect for special occasions!
Ingredients
For the Cake:
- 2 1/2 cups (300g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (230g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup (240ml) coconut milk
For the Seven-Minute Frosting:
- 3 large egg whites
- 1 1/2 cups (300g) granulated sugar
- 1/4 tsp cream of tartar
- 1/3 cup (80ml) water
- 1 tsp vanilla extract
For Assembly:
- 2 cups sweetened shredded coconut
Instructions
Make the Cake:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. - Cream Butter and Sugar:
In a large bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes. - Add Eggs and Extracts:
Beat in the eggs one at a time, followed by the vanilla and coconut extracts. - Alternate Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, starting and ending with the dry ingredients. Mix until just combined. - Bake the Cakes:
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Seven-Minute Frosting:
- Combine Ingredients:
In the top of a double boiler (or a heatproof bowl set over simmering water), combine the egg whites, sugar, cream of tartar, and water. - Whisk Constantly:
Beat with a hand mixer on medium speed for 4–5 minutes until the mixture becomes glossy and forms stiff peaks. - Remove from Heat:
Remove from heat and stir in the vanilla extract. Continue beating for 2–3 more minutes until the frosting thickens.
Assemble the Cake:
- Frost the Cake:
Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top and frost the entire cake. - Add Coconut:
Press the shredded coconut onto the sides and top of the cake, ensuring an even coating. - Serve and Enjoy:
Let the cake sit for 30 minutes before slicing to allow the frosting to set slightly.
Tips:
- For extra coconut flavor, use toasted coconut for decoration.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for 4 days.
- Want a tropical twist? Add a thin layer of pineapple jam between the cake layers!
Would you like tips on pairing this cake with beverages or alternative frosting ideas?