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To make this delicious coconut cake with Seven-Minute Frosting, you’ll need the following ingredients:
#### **For the Cake:**
– **1 3/4 cups all-purpose flour**
– **1 1/2 teaspoons baking powder**
– **1/2 teaspoon baking soda**
– **1/4 teaspoon salt**
– **1/2 cup unsalted butter** (softened)
– **1 1/4 cups granulated sugar**
– **3 large eggs**
– **1 teaspoon vanilla extract**
– **1/2 cup coconut milk**
– **1/2 cup sour cream**
– **1 cup shredded sweetened coconut** (divided)
#### **For the Seven-Minute Frosting:**
– **2 large egg whites**
– **1 1/2 cups granulated sugar**
– **1/3 cup water**
– **1/4 teaspoon cream of tartar**
– **1 teaspoon vanilla extract**
– **1/2 cup shredded coconut** (for garnish)
### **How to Make Coconut Cake with Seven-Minute Frosting**
This cake may seem like it has several steps, but each part comes together quickly to create a perfect combination of flavors and textures. Let’s break down the process:
#### **1. Prepare the Cake Layers**
Preheat your oven to **350°F (175°C)** and grease and flour two 9-inch round cake pans. You can also line the bottom of the pans with parchment paper to ensure the cakes come out easily.
In a medium bowl, whisk together the **flour**, **baking powder**, **baking soda**, and **salt**. Set it aside.
In a separate large bowl, beat the **butter** and **sugar** together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Add the **eggs**, one at a time, beating well after each addition. Stir in the **vanilla extract**.
Add the dry ingredients alternately with the **coconut milk** and **sour cream**. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix the batter.
Fold in **1/2 cup shredded coconut** until evenly distributed throughout the batter.
#### **2. Bake the Cake**
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula for an even bake. Place the pans in the preheated oven and bake for **25-30 minutes** or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
#### **3. Make the Seven-Minute Frosting**
While the cakes are cooling, prepare the **Seven-Minute Frosting**.
In a heatproof bowl (preferably the bowl of your stand mixer), combine the **egg whites**, **sugar**, **water**, and **cream of tartar**. Set the bowl over a pot of simmering water, making sure the bowl doesn’t touch the water.
Whisk the mixture constantly for about **7 minutes**, or until the sugar dissolves and the egg whites form stiff peaks. You can also use an electric mixer to whisk the egg whites if you prefer. The frosting should be smooth, glossy, and light in texture.
Remove from the heat and add the **vanilla extract**. Continue to beat for another minute until the frosting is thick and fluffy.
#### **4. Frost the Cake**
Place one of the cooled cake layers onto a serving plate or cake stand. Spread a layer of **Seven-Minute Frosting** over the top, and sprinkle with some of the remaining **shredded coconut**. Place the second cake layer on top, and cover the entire cake with the frosting.
Sprinkle the top and sides of the cake with the remaining **shredded coconut** to fully coat it.
#### **5. Serve and Enjoy**
Once your cake is frosted, it’s ready to serve! Slice into this dreamy, coconut-flavored cake and enjoy the soft, fluffy texture with every bite. Whether you’re serving it at a family gathering, a special occasion, or simply as an afternoon treat, this Coconut Cake with Seven-Minute Frosting is sure to become a favorite.
### **Tips for the Perfect Coconut Cake**
– **Use Fresh Ingredients**: For the best flavor and texture, use fresh eggs, coconut milk, and butter. These will help create a moist and flavorful cake.
– **Ensure the Cake Layers Cool Completely**: Make sure the cakes are completely cool before frosting them. This prevents the frosting from melting and sliding off the cake.
– **Fluff the Coconut**: If you’re using shredded coconut as a garnish, consider lightly toasting it in a skillet or the oven for a few minutes to enhance its flavor and add a bit of crunch.
– **Adjust Coconut Flavor**: If you want a stronger coconut flavor, you can add a bit of coconut extract to both the cake batter and frosting.
### **Conclusion: A Show-Stopping Dessert**
There’s no denying that **Coconut Cake with Seven-Minute Frosting** is a dessert that impresses. The light, fluffy cake, complemented by the creamy and airy frosting, makes for a treat that’s indulgent without being too heavy. The coconut adds a delightful texture and flavor that makes this cake stand out as a truly decadent dessert.
Whether you’re baking for a holiday or simply treating yourself to something sweet, this cake will not disappoint. Serve it at your next event and watch your guests delight in every bite—after all, who can resist a cake that’s as beautiful as it is delicious?
