Quick Coconut Cake with 7 Minute Frosting

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If you ask me, coconut cake with 7-minute frosting is one of those classic desserts that never goes out of style.

This old-fashioned favorite brings together tender layers of coconut-scented cake with that wonderfully light and fluffy frosting that reminds me of marshmallow clouds. The sweet coconut flakes covering the outside add just the right amount of texture.

The 7-minute frosting might sound tricky, but it’s actually pretty straightforward – just keep your mixer running and watch the magic happen as it turns glossy white and forms soft peaks. The end result is a frosting that’s not too sweet and melts in your mouth.

It’s the kind of cake that shows up at church potlucks and family gatherings, always leaving everyone asking for the recipe.

What Kind of Coconut Should I Use?

For this classic coconut cake, sweetened shredded coconut is your best bet – it’s the type you’ll most commonly find in the baking aisle of your grocery store. While unsweetened shredded coconut can work, the sweetened variety adds an extra layer of flavor and helps the coconut stick better to the frosting. Regular shredded coconut (sometimes labeled as flaked) works better than finely shredded coconut, as it gives the cake that traditional, fluffy look and provides a nice texture contrast. If your coconut feels a bit dry or stale, you can refresh it by spreading it on a baking sheet and toasting it lightly in the oven for a few minutes – just keep a close eye on it since coconut can burn quickly.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this coconut cake:

• Buttermilk: No buttermilk? Mix 1 cup regular milk with 1 tablespoon lemon juice or white vinegar, let stand for 5 minutes before using.
• Unsalted butter: You can use salted butter – just skip the added salt in the recipe. For dairy-free options, use coconut oil (same amount), though the texture might be slightly different.
• Coconut extract: If you can’t find coconut extract, try using 1-2 teaspoons of coconut cream or increase the vanilla extract to 2 teaspoons. The coconut flavor won’t be as strong though.
• Shredded coconut: Unsweetened coconut works too – the cake will just be a bit less sweet. You can also use coconut chips, just crush them slightly before using.
• Seven-minute frosting: This is pretty key to the classic texture, but if needed, you could use a cream cheese frosting or vanilla buttercream – just fold in some coconut extract.
• Plain flour: Cake flour makes an even softer cake – use 2 3/4 cups cake flour instead of the plain flour. Don’t substitute with self-rising flour as it already contains leavening agents.

Watch Out for These Mistakes While Baking

The success of a coconut cake largely depends on the temperature of your ingredients – using cold butter or eggs straight from the fridge can lead to a lumpy, uneven batter that won’t rise properly, so make sure all ingredients are at room temperature before starting.

Another common mistake is overmixing the batter once you’ve added the flour – this develops too much gluten and results in a tough, dense cake instead of a light, tender crumb, so mix just until the flour disappears.

When making the seven-minute frosting, timing is crucial – stopping too early will give you a grainy texture, while beating too long can make it stiff and difficult to spread, so watch for soft, glossy peaks that hold their shape.

For the best texture and flavor, avoid rushing the cooling process – a warm cake can melt your frosting and prevent the coconut from sticking properly, so let each layer cool completely on a wire rack before assembling and decorating.

What to Serve With Coconut Cake?

This sweet and fluffy coconut cake pairs perfectly with a hot cup of coffee or tea, making it ideal for afternoon gatherings or dessert time. For a refreshing twist, serve it alongside fresh berries like strawberries or raspberries, which add a nice tartness to balance out the cake’s sweetness. If you’re serving this at a party, consider offering both regular and decaf coffee options, and maybe even some vanilla ice cream on the side for those who want to make it extra special. A glass of cold milk is always welcome too – especially for kids who might find the coconut flavor new and interesting!

Storage Instructions

Keep Fresh: This coconut cake stays moist and yummy when kept at room temperature, covered with a cake dome or in an airtight container, for up to 2 days. If you’re in a warm climate, pop it in the fridge instead to keep that seven-minute frosting looking perfect.

Refrigerate: The cake will stay fresh in the fridge for up to 5 days. Just make sure it’s well-covered to prevent it from absorbing any fridge smells. Let it sit at room temperature for about 30 minutes before serving to get the best texture and flavor.

Make Ahead: You can bake the cake layers up to 2 days ahead – just wrap them well in plastic wrap once they’re completely cool and store at room temperature. The seven-minute frosting is best made fresh though, as it can lose its fluffiness over time. Once you’ve assembled the cake, the coconut coating helps keep everything moist and fresh!

Preparation Time	15-20 minutes
Cooking Time	25-35 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 30-35 g
• Fat: 190-220 g
• Carbohydrates: 480-520 g

Ingredients

• Vegetable shortening and flour (for greasing the pans)
• 1 cup unsalted butter (2 sticks, softened)
• 2 cups regular sugar
• 5 large-size eggs
• 1 teaspoon vanilla essence
• 1 teaspoon coconut flavor (near vanilla essence in stores)
• 2 1/2 cups plain flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup buttermilk
• Reliable seven-minute icing
• 2 cups sweetened shredded coconut (for decorating cake)

Step 1: Prepare the Baking Equipment

Preheat your oven to 350°F (175°C).

Lightly grease and flour two 9-inch round cake pans or one 9×13-inch cake pan, then set them aside.

This will ensure your cake does not stick and has an even texture.

Step 2: Cream Butter and Sugar

In a large bowl, use an electric mixer set to medium speed to cream together the butter and sugar until very smooth, taking at least four minutes.

This step is crucial for a light and fluffy cake texture.

Add the eggs, vanilla, and coconut flavoring, and continue to beat well to combine all the wet ingredients.

Step 3: Mix Dry Ingredients

In a separate medium-sized bowl, mix together the flour, baking soda, baking powder, and salt until evenly combined.

This ensures the leavening agents are distributed throughout the flour before incorporating them into the batter.

Step 4: Combine Wet and Dry Mixtures

Gradually add the flour mixture and the buttermilk to the butter mixture.

Beat the combined mixtures with an electric mixer on medium speed, scraping down the sides of the bowl as needed, until thoroughly blended and smooth.

This should take around two to three minutes.

Step 5: Bake the Cake

Pour the batter evenly into the prepared cake pans.

Place in the preheated oven and bake until a toothpick inserted into the center of the cakes comes out clean.

This typically takes about 25 to 30 minutes for round cakes and 30 to 35 minutes for a 9×13-inch cake.

Once baked, allow the cake to cool completely before frosting.

Step 6: Frost and Finish the Cake

Once cooled, frost the cake with no-fail seven-minute frosting, ensuring an even layer.

Sprinkle with coconut and gently press the coconut into the cake’s sides immediately after frosting.

This will add both flavor and texture to your cake.

Step 7: Storage Instructions

Keep the cake covered at room temperature for up to two days or store it in the refrigerator for up to one week.

This helps maintain freshness and flavor.