Some cakes feel nostalgic the moment you see them, and coconut cake with 7-minute frosting is one of those timeless desserts. It’s tall, snowy white, cloud-soft, and unapologetically old-school—in the best way. This is the cake that shows up at holidays, Sunday dinners, and milestone moments, quietly stealing the spotlight with its light crumb and billowy frosting.
What makes it truly special is the contrast: a moist, tender coconut cake paired with a glossy, marshmallow-like frosting that’s whipped to perfection in just seven minutes. Simple ingredients, dramatic results.
What Makes This Coconut Cake So Special?
This isn’t a dense or heavy cake. It’s soft, fluffy, and delicately flavored, letting coconut shine without overpowering the palate. The cake layers soak up moisture beautifully, while the frosting adds sweetness without butter or heaviness.
And the frosting—oh, the frosting. Seven-minute frosting is a vintage recipe that relies on heat and air rather than fat. The result is a silky, glossy topping that looks like whipped clouds and tastes lightly sweet, not greasy.
Together, they create a cake that feels elegant, nostalgic, and surprisingly light.
Ingredients You’ll Need
For the Coconut Cake
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2 ½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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½ cup unsalted butter, softened
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1 ¾ cups granulated sugar
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4 large eggs, room temperature
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1 teaspoon vanilla extract
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1 teaspoon coconut extract (optional but recommended)
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1 cup coconut milk (or whole milk)
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1 cup sweetened shredded coconut
For the 7-Minute Frosting
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1 ½ cups granulated sugar
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⅓ cup water
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2 large egg whites
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¼ teaspoon cream of tartar
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1 teaspoon vanilla extract
Optional Topping
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Extra shredded coconut for decorating
How to Make Coconut Cake with 7-Minute Frosting
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