Coconut Cake with Seven-Minute Frosting

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Ingredients

For the Coconut Cake

  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup buttermilk
  • 1 cup shredded coconut

For the Seven-Minute Frosting

  • 1½ cups sugar
  • 2 egg whites
  • ⅓ cup water
  • 1 tablespoon corn syrup
  • 1 teaspoon vanilla extract
  • 1½ cups shredded coconut for topping

Instructions

Step 1: Prepare the Cake

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  2. In a bowl, whisk flour, baking soda, baking powder, and salt.
  3. In another bowl, beat butter and sugar until fluffy.
  4. Add eggs one at a time, then mix in vanilla and coconut extract.
  5. Add dry ingredients alternately with buttermilk.
  6. Fold in shredded coconut gently.
  7. Divide batter into pans and bake for 28–32 minutes or until a toothpick comes out clean.
  8. Let cakes cool completely before frosting.

Step 2: Make the Seven-Minute Frosting

  1. In a heatproof bowl, combine sugar, egg whites, water, and corn syrup.
  2. Place bowl over simmering water and beat with a mixer for about 7 minutes until thick and glossy.
  3. Remove from heat and add vanilla extract.
  4. Continue beating for 1 minute until fluffy.

Step 3: Assemble the Cake

  1. Spread frosting between cake layers.
  2. Frost the top and sides of the cake.
  3. Sprinkle shredded coconut all over the cake.
  4. Chill for 20 minutes before serving.

Tips 💡

  • Use room-temperature ingredients for a soft and fluffy cake.
  • Toast the coconut lightly for extra flavor and crunch.
  • Do not overmix the batter to keep the cake tender.
  • Frost the cake only after it cools completely.
  • Store in the refrigerator for freshness and best texture.

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