Coconut-Cake with 7-Min Frosting

Why Make This Recipe

This Coconut Cake with 7-Minute Frosting is perfect for anyone who loves soft, sweet, and coconut-flavored desserts. It’s light, fluffy, and full of coconut flavor in every bite. Whether you’re baking for a special day or just want to enjoy a homemade treat, this cake is a great choice.

The frosting is what makes this cake special. It’s called “7-minute frosting” because it’s quick to make and turns out fluffy and shiny, almost like marshmallow. It pairs perfectly with the coconut topping, making the whole cake taste fresh and creamy.

You don’t need fancy tools or hard-to-find ingredients. This recipe is simple to follow and great even for beginner bakers. It’s the kind of dessert that brings back sweet memories and gets lots of compliments every time.

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How to Make Coconut Cake with 7-Min Frosting

Ingredients:

For the Cake:

• 1 package white cake mix
• 1 teaspoon coconut extract
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup buttermilk

For the 7-Minute Frosting:

• 2 egg whites
• 1 1/2 cups sugar
• 1/3 cup cold water
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

For Topping:

• 2 cups sweetened shredded coconut

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Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix the cake mix, coconut extract, oil, eggs, and buttermilk. Beat for about 2 minutes until smooth.
3. Pour the batter evenly into the prepared pans.
4. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.

To Make the Frosting:

5. In a heatproof bowl, combine the egg whites, sugar, water, and cream of tartar.
6. Place the bowl over a pot of simmering water (double boiler style). Beat constantly with a hand mixer on high speed for about 7 minutes, or until stiff peaks form.
7. Remove from heat and stir in the vanilla.

To Finish the Cake:

8. Place one cake layer on a serving plate. Spread some frosting on top.
9. Add the second layer and frost the top and sides of the whole cake.
10. Sprinkle and gently press the shredded coconut all over the cake.