This Coconut Cake with Seven-Minute Frosting is a timeless Southern-style dessert known for its light, airy sponge and billowy, marshmallow-like topping. The cake is infused with coconut milk for a moist crumb, while the iconic “Seven-Minute” frosting provides a fat-free, glossy finish that serves as the perfect anchor for a generous coating of shredded coconut. It is an elegant centerpiece for spring celebrations or holiday gatherings.
A delicate, white layer cake featuring a tender crumb and subtle tropical notes. The frosting is a traditional cooked meringue that is whipped over boiling water until it reaches stiff, snowy peaks. When topped with sweetened flaked coconut, the result is a cake that looks like a fluffy cloud and melts in your mouth.
Ingredients
- Cake Base:
- 2 1/2 cups All-Purpose Flour: Sifted for a lighter texture.
- 1 1/2 cups Granulated Sugar: For sweetness and moisture.
- 1 cup Unsalted Butter: Softened to room temperature.
- 1 cup Canned Coconut Milk: Full-fat for the best flavor.
- 4 Large Egg Whites: Beaten to provide lift and whiteness.
- 1 tbsp Baking Powder: For a proper rise.
- 1 tsp Coconut Extract: To enhance the natural aroma.
- Seven-Minute Frosting:
- 1 1/2 cups Granulated Sugar: The base of the meringue.
- 2 Large Egg Whites: Room temperature.
- 1/3 cup Cold Water: To create the syrup.
- 1/4 tsp Cream of Tartar: To stabilize the egg whites.
- 1 tsp Vanilla Extract: For a classic finish.
- Topping:
- 2 cups Sweetened Shredded Coconut: To cover the entire cake.
Instructions
- Bake the Cake: Preheat your oven to 175°C (350°F). Cream the butter and sugar until pale and fluffy. Alternately add the dry ingredients and the coconut milk. Fold in the beaten egg whites and coconut extract. Pour into two greased 9-inch cake pans and bake for 25–30 minutes. Allow layers to cool completely before frosting.
- Prep the Double Boiler: Fill a medium saucepan with 2 inches of water and bring to a simmer. Find a glass or metal bowl that fits snugly over the pot without touching the water.
- Combine Frosting Ingredients: In the bowl, combine the sugar, cold water, egg whites, and cream of tartar. Beat with a handheld electric mixer for 30 seconds until combined.
- The “Seven Minutes”: Place the bowl over the simmering water. Beat constantly on high speed for exactly 7 minutes. The mixture will transform from a thin syrup into a thick, glossy white frosting that holds stiff peaks.
- Finish the Frosting: Remove from heat, add the vanilla extract, and continue beating for 1 more minute until the frosting is slightly cooled and very spreadable.
- Assemble: Place one cake layer on a stand. Spread a thick layer of frosting and a sprinkle of coconut. Top with the second layer. Frost the top and sides of the entire cake.
- Coconut Coating: Immediately press the shredded coconut into the top and sides of the cake while the frosting is still tacky.
Quick Explain
The “Seven-Minute” method is a form of Swiss Meringue. By heating the egg whites and sugar together while whipping, you are simultaneously cooking the whites (making them safe to eat) and dissolving the sugar. This creates a stable foam that is much lighter and less sweet than traditional buttercream.
Nutrition Facts (Per Slice)
| Nutrient | Amount |
| Calories | 410 kcal |
| Total Fat | 18g |
| Sodium | 190mg |
| Total Carbs | 56g |
| Fiber | 1g |
| Protein | 5g |
Note
Seven-minute frosting is best served the day it is made, as the moisture in the cake can eventually cause the meringue to break down or become “weepy.” If you need to make it ahead of time, store the cake in a cool, dry place but avoid the refrigerator if possible, as the humidity can affect the frosting’s texture.