When it comes to desserts, few can match the sheer delight that Coconut-Cake with 7-Min Frosting brings to the table. This exquisite treat combines the natural charm of coconut with the elegance of a 7-minute frosting, resulting in a dessert that’s as visually stunning as it is tantalizing to the taste buds.

Ingredients:

To embark on your Coconut-Cake journey, ensure you have these key ingredients at hand:

For the Cake:

For the 7-Min Frosting:

Instructions:

Step 1: Preparing the Cake

Begin by greasing and flouring your cake pans (either 8″ or 9″ rounds, or a 13×9″ pan). If using rounds, line the bottom with parchment paper. Preheat your oven to 350°F.

Step 2: Mixing the Ingredients

• In a medium bowl, sift together the cake flour, baking powder, and salt.
• In another bowl, beat together the canola oil and 1 1/2 cups of sugar until light and fluffy.
• Incorporate the vanilla and optional coconut extract into the mixture.
• Gradually add the sifted dry ingredients and milk in alternating small additions, beating until well blended.

Step 3: Adding the Egg Whites

• In a separate bowl, beat the egg whites until stiff peaks form.
• Gradually add the remaining 2 tbsp of sugar and continue beating until incorporated.
• Gently fold the beaten egg whites into the cake batter.

Step 4: Baking and Cooling

• Pour the batter into the prepared pans and bake for 35-50 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.

Crafting the Delicate 7-Min Frosting

Method 1: Using a Double Broiler

• Create a double broiler by simmering about 2 inches of water in a small saucepan.
• In a heatproof bowl, combine the sugar, water, egg whites, and cream of tartar on low speed for 30 seconds.
• Place the bowl over the simmering water (ensure it doesn’t touch the water) and beat on high speed for 7 minutes, until the mixture is stiff and shiny.
• Remove from heat, add vanilla, and continue beating until incorporated.

Method 2: Using a Stand Mixer

• Heat the sugar and water in a saucepan until boiling, then simmer for 3 minutes.
• Meanwhile, beat the egg whites and cream of tartar until combined.
• Slowly pour the sugar mixture into the egg whites while the mixer is running on high.
• Beat until stiff peaks form, and the mixture becomes shiny.
• Incorporate the vanilla until fully blended.

Frosting and Serving

Assemble your Coconut-Cake masterpiece by frosting it with the prepared 7-Min Frosting as soon as it’s ready, as the frosting will firm up upon standing. Gently press coconut flakes into the frosting to add an extra layer of texture and flavor.

Notes for Dietary Preferences

For those seeking a dairy-free option, feel free to substitute non-dairy milk, such as almond milk, in the cake recipe.

Frequently Asked Questions

Can I use a different type of oil in the cake batter? Yes, you can substitute canola oil with other neutral-flavored vegetable oils, like sunflower or safflower oil.

Is coconut extract necessary for the cake? Coconut extract adds an extra layer of flavor, but it’s optional. Feel free to omit it if you prefer a milder coconut taste.

Can I make the frosting without a double broiler or stand mixer? While a double broiler or stand mixer is recommended for optimal results, you can still prepare the frosting using a hand mixer and a heatproof bowl over a simmering pot of water.

How should I store the Coconut-Cake? Store the cake in an airtight container in a cool place. Due to the frosting, it’s best to keep it refrigerated, especially in warmer climates.

Coconut-Cake with 7-Min Frosting is more than just a dessert; it’s an experience. From the luscious coconut-infused cake layers to the dreamy 7-minute frosting, each bite is a journey into culinary delight. Whether you’re celebrating a special occasion or simply treating yourself, this cake promises to captivate your senses and leave you craving for more.