Best 5 Coconut Cake W 7 Min Frosting Recipes

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Indulge in the tropical delight of a coconut cake with a velvety 7-minute frosting. This tantalizing treat is a symphony of flavors and textures, sure to leave you craving for more. The moist and fluffy coconut cake layers are infused with the sweet, nutty essence of coconut, while the luscious 7-minute frosting adds a touch of creamy sweetness. This recipe also includes a variation for a decadent chocolate ganache frosting, taking your taste buds on a journey of pure bliss. Whether you're celebrating a special occasion or simply treating yourself to a delightful dessert, this coconut cake with 7-minute frosting is guaranteed to steal the show.

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMAMA'S COCONUT CAKE WITH NO-FAIL SEVEN-MINUTE FROSTING



Grandmama's Coconut Cake with No-Fail Seven-Minute Frosting image

Grandmama's homemade coconut cake is a from-scratch cake with decadent (and no-fail) 7-minute icing. This is a favorite of our family!

Provided by The SouthernPlate Staff

Categories     Dessert

Time 57m

Number Of Ingredients 13

vegetable shortening and flour (for preparing the pans)
1 cup unsalted butter (two sticks, at room temp)
2 cups granulated sugar
5 eggs (large)
1 teaspoon vanilla extract
1 teaspoon coconut flavoring (found near the vanilla extract)
2.5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
No-fail seven-minute frosting
2 cups shredded sweetened coconut (for garnishing cake)

Steps:

  • Preheat oven to 350. Lightly grease and flour two 9-inch round cake pans or one 9x13-inch cake pan and set aside.
  • Cream together the butter and sugar in a large bowl with an electric mixer at medium speed until very smooth, at least four minutes. Add eggs, vanilla, and coconut flavoring and beat well to combine. In a separate medium-sized bowl, stir together flour, baking soda, baking powder, and salt.
  • Add flour mixture and the buttermilk to the butter mixture and beat with an electric mixer at medium speed, scraping down the sides as needed, until thoroughly blended and smooth, around two to three minutes.
  • Pour batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean. This is about 25 to 30 minutes for round cakes and 30 to 35 minutes for a 9x13 cake.
  • Cool completely and frost with the no-fail seven-minute frosting. Sprinkle with coconut and press coconut into the cake's sides immediately after frosting.
  • Keep covered at room temperature for up to two days or in the refrigerator for up to one week.

COCONUT CAKE (W/ 7 MIN FROSTING)***** RECIPE - (4.7/5)



Coconut Cake (w/ 7 min frosting)***** Recipe - (4.7/5) image

Provided by Gigirox

Number Of Ingredients 21

Basic 1-2-3-4 Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
substitute all purpose flour + 4 1/2 t powder + 1 1/2 t salt
1 cup coconut milk
1 teaspoon pure vanilla extract
Filling:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
Frosting(7 min):
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Flaked, sweetened coconut, for sprinkling

Steps:

  • Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.(I also use parchment paper) Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Prepare 7-Minute Frosting. Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.

COCONUT CAKE WITH 7-MINUTE FROSTING



Coconut Cake with 7-Minute Frosting image

Photo by Lynne Calamia

Provided by Level Agency

Categories     Sweets

Time 1h40m

Number Of Ingredients 18

3 cups cake flour, plus extra for pans
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup fresh coconut milk
1/2 cup fresh coconut cream
16 tablespoons (2 sticks) unsalted butter, at room temperature
2 1/4 cups sugar
1 teaspoon coconut extract
4 large egg whites
1/3 cup coconut water
3 large egg whites
1 3/4 cups sugar
1/3 cup coconut water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
8 to 10 ounces grated coconut

Steps:

  • For the cake: Heat the oven to 350ºF. Lightly spray 2 (9-inch) round cake pans with nonstick spray. Line the bottom of each pan with a parchment paper circle. Lightly spray the parchment pieces with nonstick spray. Set aside.
  • Place the flour, baking powder, and salt into a large mixing bowl and whisk to combine.
  • Combine the coconut milk and coconut cream in small bowl and set aside.
  • Place the butter into the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed until fluffy, approximately 1 minute. Decrease speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer to medium and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, 2 to 3 minutes. Stir in the coconut extract.
  • With the mixer on low speed, add the flour mixture alternately with the coconut milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not overmix.
  • In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter until just combined. Divide the batter evenly between the pans. Bang the pans on the countertop several times to remove any air and to distribute the batter evenly in the pan. Bake on the middle rack of the oven until the cake is light golden in color and reaches an internal temperature of 200ºF, about 40 minutes.
  • Cool the cake in the pans for 10 minutes, then remove and transfer to a wire rack to finish cooling. Once the cakes have cooled completely, cut across the equator of each to form 4 layers. Place the coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle, you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
  • For the frosting: Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar, and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute, then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
  • Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut, and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.

SEVEN-MINUTE FROSTING FOR QUICK COCONUT LAYER CAKE



Seven-Minute Frosting for Quick Coconut Layer Cake image

This frosting is used on our Coconut Layer Cake but it can be used with many different kinds of cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

3 large egg whites
2 teaspoons light corn syrup
1/2 teaspoon cream of tartar
1/3 cup cold water
1 1/2 cups sugar

Steps:

  • In a medium saucepan, bring 2 inches of water to a simmer.
  • In a large heatproof mixing bowl, combine reserved egg whites, light corn syrup, cream of tartar, water, and sugar.
  • Place bowl over simmering water (it should not touch water); with a handheld mixer, beat on high speed until stiff peaks form, about 7 minutes.
  • Remove bowl from heat; beat 3 to 5 minutes more to cool. Use immediately.

SEVEN-MINUTE COCONUT FROSTING



Seven-Minute Coconut Frosting image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for a 9-inch 2-layer cake

Number Of Ingredients 7

1 cup sugar
2 tablespoons light corn syrup
1/2 teaspoon cream of tartar
Pinch of salt
1/3 cup water
3 large egg whites, at room temperature
1 teaspoon coconut extract

Steps:

  • Whisk the sugar, corn syrup, cream of tartar, salt, and water together in a small, heavy-bottomed saucepan. Bring to a boil over medium heat (do not stir it) and cook, undisturbed, until it reaches 240 degrees F on a candy thermometer, about 2 minutes; stirring can cause the sugar to crystallize.
  • Meanwhile, in a medium bowl using an electric mixer on high speed, beat the egg whites until foamy.
  • Once the sugar syrup reaches 240 degrees F, immediately and carefully pour it into the egg whites, with the mixer running on high speed, away from the beaters to prevent splattering and possible burns. Continue to beat until the frosting is glossy and fluffy, about 5 minutes. Beat in the coconut extract. Use immediately.

Tips:

  • Use fresh shredded coconut for the best flavor and texture.
  • Toast the coconut in a dry skillet over medium heat for a few minutes to enhance its flavor.
  • Cream the butter and sugar together until light and fluffy for a smooth, creamy frosting.
  • Add a teaspoon of vanilla extract to the frosting for a classic coconut cake flavor.
  • Decorate the cake with additional shredded coconut, toasted coconut, or coconut flakes.

Conclusion:

This coconut cake with 7-minute frosting is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and fluffy, with a sweet coconut flavor. The frosting is rich and creamy, with a hint of coconut. This cake is sure to be a hit with everyone who tries it.

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