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There are some desserts that instantly warm the heart, and Coconut Cake with Seven-Minute Frosting is one of them. Fluffy, moist, and delicately sweet, this cake feels like a tropical hug in every bite. The snowy white coconut shreds layered over glossy, marshmallow-like frosting make it as beautiful as it is delicious. What makes this recipe even more special is that it was baked with love by a 14-year-old young baker—and that’s the real secret ingredient.
Ingredients
For the Cake
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2 ½ cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, room temperature
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1 cup coconut milk (unsweetened or whole milk)
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1 teaspoon pure vanilla extract
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½ teaspoon coconut extract (optional, for stronger coconut flavor)
For the Seven-Minute Frosting
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1 ½ cups granulated sugar
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⅓ cup water
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2 large egg whites
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¼ teaspoon cream of tartar
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1 teaspoon vanilla extract
For the Topping
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2 cups sweetened shredded coconut, lightly toasted or plain
Instructions
Step 1: Prepare the Cake Batter
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and coconut extract. Add dry ingredients alternately with coconut milk, beginning and ending with dry ingredients. Mix until just combined.
Step 2: Bake
Divide batter evenly between the two prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 3: Make the Seven-Minute Frosting
In a heatproof bowl set over simmering water, whisk together sugar, water, egg whites, and cream of tartar. Beat with a hand mixer on high for seven minutes, until stiff, glossy peaks form. Remove from heat and beat in vanilla.
Step 4: Assemble
Place one cake layer on a serving plate and spread with frosting. Add the second layer and frost the top and sides generously. Press shredded coconut all over the cake for a snowy, fluffy finish.
A Sweet History
Coconut cake has deep Southern roots in American baking, particularly in the Carolinas and Georgia. Traditionally served at Easter, weddings, and holidays, it has long symbolized celebration and abundance. The seven-minute frosting is another old-fashioned American classic, dating back to the late 19th century. Before buttercream became popular, this cloud-like frosting was prized for its glossy finish and airy sweetness. Together, they form a nostalgic dessert that has been passed down through generations.
Benefits
Coconut provides healthy fats, fiber, and minerals such as manganese. Egg whites in the frosting add protein while keeping the topping light. Beyond nutrition, homemade baking fosters patience, creativity, and a love for family traditions. Perhaps the greatest benefit of all is the joy it brings—this cake has a way of creating smiles and togetherness at the table.
Presentation
The cake is formed by alternating tender sponge layers with airy frosting, then finishing with a snowy blanket of coconut. Its elegant white-on-white beauty makes it a stunning centerpiece for celebrations, from holidays to birthdays to simple family gatherings.
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