Coconut Cake with Seven-Minute Frosting 

Coconut Cake with Seven-Minute Frosting 

Light, moist, and beautifully fluffy, this coconut cake with classic seven-minute frosting is a timeless dessert that feels both elegant and comforting. The soft coconut-infused cake layers are tender and flavorful, while the glossy, cloud-like frosting adds a delicate sweetness that melts in your mouth. Finished with a generous coating of shredded coconut, this cake is perfect for celebrations, holidays, or any moment that calls for a truly special homemade dessert.

What makes this recipe stand out is the contrast between the rich coconut cake and the airy frosting. The cake stays moist thanks to coconut milk and oil, while the frosting is cooked gently over heat, creating a silky, marshmallow-like texture without butter. Together, they create a dessert that looks stunning and tastes unforgettable.

Ingredients

Cake
1 box white cake mix
1 can (13.5 oz) coconut milk
3 large eggs
1/3 cup vegetable oil
1 teaspoon coconut extract
1 cup sweetened shredded coconut

Frosting
3 large egg whites
1 1/2 cups granulated sugar
1/3 cup cold water
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1 1/2 cups sweetened shredded coconut (for garnish)

Preparation Steps

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then set them aside.

2. In a large mixing bowl, combine the white cake mix, coconut milk, eggs, vegetable oil, and coconut extract. Beat with a mixer on medium speed until the batter is smooth and well blended.

3. Gently fold in the shredded coconut, making sure it is evenly distributed throughout the batter.

4. Divide the batter evenly between the prepared cake pans and smooth the tops.

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5. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.

6. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.

7. To prepare the seven-minute frosting, fill a saucepan with a few inches of water and bring it to a gentle simmer. Place a heat-safe mixing bowl over the saucepan, making sure the bottom does not touch the water.

8. Add the egg whites, sugar, cold water, and cream of tartar to the bowl. Using a hand mixer, beat continuously on high speed for about 7 minutes, or until the frosting becomes thick, glossy, and forms stiff peaks.

9. Remove the bowl from heat and beat in the vanilla extract for another minute.

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10. Place one cooled cake layer on a serving plate. Spread a generous layer of frosting over the top.

11. Add the second cake layer and frost the top and sides of the cake, creating soft swirls with a spatula.

12. Gently press shredded coconut onto the top and sides of the cake for a beautiful, classic finish.

Conclusion

This coconut cake with seven-minute frosting is light yet indulgent, sweet without being overwhelming, and perfect for anyone who loves classic homemade desserts. The tender coconut cake paired with the airy frosting creates a balance of texture and flavor that feels both nostalgic and impressive. Whether served for a celebration or a quiet family gathering, this cake is sure to leave a lasting impression. Would you serve this cake for a special occasion or enjoy it as a weekend treat with loved ones?