Coconut Cake with Seven-minute Frosting
This classic coconut cake is soft, tender, and filled with light vanilla flavor. The seven-minute frosting gives it a fluffy, glossy finish that pairs beautifully with shredded coconut. It is an old-fashioned cake that feels airy, elegant, and perfect for celebrations or simple afternoon desserts.
Ingredients
For the cake:
2½ cups all-purpose flour
1½ cups sugar
1 cup whole milk, room temperature
½ cup unsalted butter, softened
½ cup vegetable oil
4 large eggs
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons vanilla extract
1 teaspoon coconut extract
For the seven-minute frosting:
1½ cups sugar
2 large egg whites
⅓ cup water
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Pinch of salt
For topping:
2 to 3 cups sweetened shredded coconut
Instructions
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
Prepare the cake batter by beating the softened butter and sugar together until light and fluffy. Add the oil and continue mixing. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry mixture to the wet mixture in two or three parts, alternating with the milk. Mix until smooth and combined, but avoid overmixing.
Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for ten minutes, then transfer them to a baking rack to finish cooling completely.
Prepare the seven-minute frosting by combining sugar, egg whites, water, corn syrup, and salt in a heatproof bowl placed over a pot of simmering water. Beat constantly with an electric mixer on high speed for about seven minutes or until the frosting becomes thick, shiny, and forms stiff peaks. Remove from the heat and add the vanilla extract. Continue beating for one more minute.
Assemble the cake once the layers are completely cool. Place the first layer on a serving plate and spread a generous amount of frosting over the top. Add the second layer and cover the entire cake with the remaining frosting.
Press shredded coconut onto the sides and top of the cake, covering it completely. Let the cake rest for at least thirty minutes before slicing to allow the frosting to set.
Serving Notes
This cake tastes even better after a few hours as the flavors settle. Store it covered at room temperature for the first day, then refrigerate afterward. It pairs well with tea, coffee, or fruit for a light and airy treat.