Coconut Cake with Seven-Minute Frosting

Ingredients

For the Coconut Cake

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• 1 cup sour cream
• 4 tablespoons milk
• 1 cup sweetened shredded coconut
• ½ teaspoon coconut extract, optional

For the Seven-Minute Frosting

• 3 large egg whites
• ¾ cup granulated sugar
• ⅓ cup water
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract, optional
• Pinch of salt

For Decorating

• 1½–2 cups sweetened shredded coconut
• Toasted coconut flakes, optional
• Small coconut pieces for garnish, optional

Instructions

Step 1: Prepare the Oven and Pan

1. Preheat your oven to 350°F (175°C) .
2. Grease two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper and lightly grease the parchment as well.
3. This makes removing the delicate coconut cake much easier.

Step 2: Prepare the Dry Ingredients

1. In a medium bowl, whisk together:
2. Flour
3. Baking powder
4. Baking soda
5. Salt
6. Set the mixture aside.
7. Combining the dry ingredients first helps distribute the leavening agents evenly throughout the cake.

Step 3: Cream the Butter and Sugar

1. In a large mixing bowl, beat the softened butter and sugar together for about 3–5 minutes , until the mixture becomes pale and fluffy.
2. This step is important because incorporating air into the butter creates a lighter cake texture.
3. Add the eggs one at a time , beating well after each addition.
4. Mix in the vanilla extract and coconut extract, if using.

Step 4: Combine the Coconut Mixture

1. In another bowl, combine:
2. Coconut milk
3. Sour cream
4. Milk
5. Stir until smooth.
6. The sour cream adds moisture and richness, while coconut milk gives the cake its distinctive coconut flavor.

Step 5: Make the Batter

1. Add the dry ingredients to the butter mixture in three additions, alternating with the coconut-milk mixture.
2. Begin and finish with the dry ingredients.
3. Mix just until everything is incorporated.
4. Do not overmix. Overmixing can develop too much gluten and make the cake heavier instead of soft and tender.
5. Fold in the shredded coconut gently.