How to Make Coconut Cake with 7-Minute Frosting
Step 1: Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy release.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat the butter and sugar together until light and fluffy—about 3 minutes. This step helps create a tender crumb.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extract.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients to the batter in three additions, alternating with the coconut milk. Begin and end with the dry ingredients. Mix just until combined.
Gently fold in the shredded coconut.
Step 5: Bake
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
How to Make 7-Minute Frosting
Step 1: Set Up a Double Boiler
In a heatproof bowl set over simmering water (the bowl should not touch the water), combine the sugar, water, egg whites, and cream of tartar.
Step 2: Beat While Heating
Using a hand mixer, beat the mixture continuously for about 7 minutes. As it heats, it will turn thick, glossy, and form stiff peaks—this is where the frosting gets its name.
Remove from heat and beat in the vanilla extract.
Step 3: Frost the Cake Immediately
Seven-minute frosting is easiest to work with while warm. Spread it generously between the cake layers, then over the top and sides.
If desired, gently press shredded coconut onto the frosting for a classic finish.
