Indulge in Delight: Coconut Cake with Seven-Minute Frosting
Prepare to embark on a culinary journey filled with sweetness and delight as we unveil the secrets to creating a Coconut Cake with Seven-Minute Frosting. This classic dessert is a beloved favorite, celebrated for its fluffy layers of cake infused with coconut flavor and crowned with a cloud-like frosting that melts in your mouth. Whether you’re celebrating a special occasion or simply craving a slice of something heavenly, this Coconut Cake is sure to satisfy your sweet tooth and leave you craving for more. Join us as we dive into the world of baking and uncover the magic of this timeless dessert.
Ingredients
Let’s gather all the ingredients needed to bring this Coconut Cake to life:
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup shredded coconut (sweetened or unsweetened), plus extra for garnish
Instructions
Follow these step-by-step instructions to create your own Coconut Cake with Seven-Minute Frosting:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, tapping out any excess flour.
- Prepare the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer fitted with the paddle attachment.
- Add the Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Incorporate the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed until just combined.
- Add Flavorings: Stir in the vanilla extract, coconut extract, and shredded coconut until evenly distributed throughout the batter.
- Divide and Bake: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, carefully transfer the cakes to wire racks to cool completely.
- Prepare the Seven-Minute Frosting: While the cakes are cooling, prepare the seven-minute frosting according to the recipe instructions. This light and fluffy frosting will be the perfect complement to the coconut cake.
- Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a layer of seven-minute frosting on top of the cake, then repeat with the remaining layers. Use the remaining frosting to generously coat the top and sides of the cake.
- Garnish and Serve: Sprinkle additional shredded coconut on top of the frosted cake for added texture and visual appeal. Slice and serve the Coconut Cake with Seven-Minute Frosting, and watch as it disappears before your eyes!
Cook Notes and Variations
Here are some helpful tips and variations to consider when making your Coconut Cake with Seven-Minute Frosting:
- Fresh Coconut: If you have access to fresh coconut, feel free to use it instead of shredded coconut. Simply grate the fresh coconut and use it in place of the shredded coconut in the cake batter and frosting.
- Toasted Coconut: For an extra boost of flavor, toast the shredded coconut before adding it to the cake batter or using it as a garnish. Simply spread the coconut in an even layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until golden brown.
- Layer Cake or Sheet Cake: While this recipe is written for a layer cake, you can also make it as a sheet cake by pouring the batter into a greased and floured 9×13-inch baking dish. Adjust the baking time as needed.
- Fruit Filling: For a twist on the classic Coconut Cake, consider adding a layer of fruit filling between the cake layers. Raspberry, strawberry, or pineapple filling would all be delicious options.
Keto and Low-Carb Versions
For those following a keto or low-carb lifestyle, here’s how to adapt this Coconut Cake recipe to fit your dietary preferences:
- Almond Flour: Replace the all-purpose flour with almond flour or coconut flour to reduce the carb content of the cake. Keep in mind that the texture and flavor may vary slightly from the original recipe.
- Sugar Substitutes: Use keto-friendly sweeteners such as erythritol, stevia, or monk fruit sweetener in place of granulated sugar. Be sure to adjust the amount of sweetener to taste, as some keto sweeteners are sweeter than sugar.
- Coconut Milk: Substitute full-fat coconut milk for the buttermilk in the cake batter to add richness and coconut flavor while keeping the carbs low.
- Whipped Cream Frosting: Instead of the traditional seven-minute frosting, consider using a keto-friendly whipped cream frosting made with heavy cream, vanilla extract, and keto sweetener. This will give the cake a light and airy topping without the added sugar.
In conclusion, Coconut Cake with Seven-Minute Frosting is a delightful dessert that’s perfect for any occasion. With its tender crumb, coconut-infused flavor, and fluffy seven-minute frosting, this cake is sure to impress your family and friends. Whether you’re indulging in a slice for dessert or serving it at a special celebration, Coconut Cake is a timeless classic that never disappoints. So why wait? Gather your ingredients, preheat your oven, and get ready to savor the irresistible sweetness of Coconut Cake with Seven-Minute Frosting. Your taste buds will thank you!
