Step 1: Make the Coconut Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, combine the sugar, coconut milk, vegetable oil, eggs, vanilla extract, and coconut extract. Whisk until smooth.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
- Pour Batter into Pans: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Make the Seven-Minute Frosting
- Prepare Double Boiler: In a heatproof bowl (such as metal or glass), combine the egg whites, sugar, water, and cream of tartar.
- Heat Mixture: Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Beat with a handheld electric mixer on medium speed for about 7 minutes, or until the mixture is glossy and forms stiff peaks.
- Add Vanilla: Remove the bowl from the heat and stir in the vanilla extract. Continue beating for another minute until the frosting is thick and fluffy.
Step 3: Assemble the Cake
- Layer the Cakes: Place one cake layer on a serving plate or cake stand. Spread a generous layer of Seven-Minute Frosting on top.
- Add the Second Layer: Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Garnish: Sprinkle additional shredded coconut on top and sides of the frosted cake for added texture and flavor.
Step 4: Serve and Enjoy
- Slice and Serve: Slice the cake into pieces and serve immediately, or refrigerate for later. Enjoy the light and fluffy coconut goodness!
Tips for the Perfect Coconut Cake
- Use Quality Coconut: Fresh or high-quality shredded coconut enhances the flavor of the cake.
- Don’t Overmix: Mix the batter until just combined to ensure a tender cake.
- Frosting Variations: For a twist, add a few drops of almond extract to the frosting for a different flavor profile.
Conclusion
This Coconut Cake with Seven-Minute Frosting is a tropical delight that will brighten any gathering. With its moist texture and sweet, fluffy frosting, it’s a dessert that promises smiles all around. Whether for birthdays, holidays, or just because, this cake is sure to be a hit! Enjoy every bite of this delightful treat!