Coconut Cake With 7-Minute Frosting

Prepare to embark on a culinary journey that celebrates the ultimate tropical-inspired dessert. This Coconut Cake with 7-Minute Frosting is more than just a cake – it's a cloud-like masterpiece that will transport your taste buds to a sweet, coconutty paradise.

Imagine layers of delicate, moist cake infused with rich coconut milk, topped with a billowy, glossy frosting that melts in your mouth. Each slice promises a perfect balance of tender cake and ethereal, marshmallow-like frosting.

Perfect for simple layer cakes with an extraordinary twist, this dessert will become your new go-to recipe for instant crowd-pleasing magic.

Coconut Cake with 7-Minute Frosting: A Tropical Baking Masterpiece

This isn't just another cake – it's a death by chocolate cupcakes inspired marvel that transforms traditional layer cake into a spectacular dessert experience. The magical combination of coconut-infused cake and cloud-like frosting creates an unforgettable treat.

Get ready to discover how simple ingredients can create a cake that will have everyone asking for seconds.

Serving Suggestions:

Elevate your Coconut Cake by pairing it with:

• Fresh tropical fruits
• Toasted coconut shavings
• Vanilla bean ice cream
• Tropical cocktails
• Espresso or strong coffee

Pro Tips for the Perfect Coconut Cake:

Cake Crafting: Use cake flour for the most tender crumb possible.

Coconut Secrets: Opt for full-fat canned coconut milk for maximum flavor.

Frosting Finesse: Beat the 7-minute frosting until stiff, glossy peaks form.

Coating Technique: Press shredded coconut gently onto the frosted cake.

Make-Ahead Marvel: This cake tastes even better the next day.

Coconut Cake with 7-Minute Frosting Recipe Details:

• Preparation time: 30 minutes
• Baking time: 22-26 minutes
• Servings: 10-12
• Equipment: Three 8-inch cake pans, electric mixer, double boiler

Ingredients:

For the Coconut Cake Base:

• 2 ½ cups cake flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 1 ¾ cups granulated sugar
• 4 large egg whites
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup canned coconut milk

For the Heavenly 7-Minute Frosting:

• 2 large egg whites
• 1 ½ cups granulated sugar
• ¼ cup cold water
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract

For the Coconut Garnish:

• 2–3 cups sweetened shredded coconut

Directions:

1. Preheat your oven to 350°F. This no-bake Rolo cheesecake inspired preparation begins with careful preparation.
2. Grease and flour three 8-inch round cake pans or line with parchment paper.
3. In a medium bowl, whisk together cake flour, baking powder, and salt.
4. In a large bowl, cream butter, oil, and sugar until light and fluffy.
5. Beat in egg whites one at a time until well incorporated.
6. Add vanilla and coconut extracts to the mixture.
7. Alternately add flour mixture and coconut milk, beginning and ending with flour.
8. Mix until the batter is smooth and well combined.
9. Divide the batter evenly among the prepared pans.
10. Smooth the tops of the cake layers.
11. Bake for 22 to 26 minutes, or until a toothpick comes out clean.
12. Let cakes cool in pans for 10 minutes.
13. Turn out onto wire racks to cool completely.

Frosting Magic:

1. In a heatproof bowl or double boiler, combine egg whites, sugar, water, and cream of tartar.
2. Place over simmering water and beat with a hand mixer on high.
3. Continue beating for 6–7 minutes until stiff, glossy peaks form.
4. Remove from heat and stir in vanilla extract.

Ready to Assemble!

Frost the cooled cake layers generously. Press shredded coconut onto the top and sides.

Storage Solutions:

• Store in an airtight container
• Best consumed within 3-4 days
• Keep at room temperature
• Cover to maintain moisture

Whether you're hosting a special occasion or simply craving a tropical-inspired dessert, this Coconut Cake with 7-Minute Frosting promises to be the star of any event.

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