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Fluffy Coconut Cake Recipe with Easy Cloud-Soft Seven-Minute Frosting

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A light and airy coconut cake paired with a delicate, marshmallow-like seven-minute frosting that is both nostalgic and fresh. Perfect for gatherings or a comforting homemade treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 cup (240ml) buttermilk
  • 1 cup (about 80g) sweetened shredded coconut
  • For the Seven-Minute Frosting:
  • 4 large egg whites, room temperature
  • 1 ½ cups (300g) granulated sugar
  • ⅓ cup (80ml) water
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ½ cup (about 40g) toasted flaked coconut for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans and line bottoms with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes on medium speed.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix gently but thoroughly.
  6. Fold in shredded coconut carefully to keep batter airy.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cakes should be lightly golden and spring back when pressed.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely (at least 1 hour).
  10. To make frosting, combine sugar, water, egg whites, and cream of tartar in a heatproof bowl over simmering water. Whisk constantly for about 7 minutes until stiff, glossy peaks form and mixture thickens.
  11. Remove from heat and beat in vanilla extract. Continue beating until frosting cools slightly and thickens to marshmallow-like fluff.
  12. Place one cake layer on serving plate. Spread a generous amount of frosting on top.
  13. Add second cake layer and cover entire cake with remaining frosting.
  14. Sprinkle toasted flaked coconut over top and sides of cake.
  15. Chill cake for at least 30 minutes to set frosting before slicing.

Notes

Use a reliable double boiler setup to avoid direct heat when making frosting. Keep whisk moving steadily to prevent scrambled eggs. Room temperature eggs and butter improve cake fluffiness. Fold shredded coconut gently to maintain airiness. Toast flaked coconut carefully to avoid burning. Cool cake completely before frosting to prevent melting.

Nutrition

Keywords: coconut cake, seven-minute frosting, fluffy cake, easy dessert, homemade cake, coconut dessert, cloud-soft frosting

Find it online: https://elvafood.com/fluffy-coconut-cake-recipe-with-easy-cloud-soft-seven-minute-frosting/