Hicham Coconut Cake with 7-Minute Frosting is a classic and elegant dessert that’s perfect for any special occasion. This cake is light, fluffy, and full of coconut flavor, topped with a sweet and glossy 7-minute frosting and finished with a generous layer of coconut flakes. In this blog post, we’ll guide you through the step-by-step process of making Coconut Cake with 7-Minute Frosting, provide helpful cooking notes, and offer variations to suit different tastes.
Ingredients
For the Cake:
- 2 1/4 cups cake flour
- 4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup canola or other vegetable oil
- 1 1/2 cups + 2 tbsp sugar, divided
- 3 tsp vanilla extract
- 1 tsp coconut extract (optional)
- 1 cup milk**
- 1 cup egg whites (6 large egg whites)
For the 7-Minute Frosting:
- 1 1/2 cups sugar
- 1/3 cup water
- 2 egg whites
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- 2 cups coconut flakes
Instructions
Step 1: Prepare the Cake Batter
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the cake flour, baking powder, and salt until well combined.
- Combine Wet Ingredients:
- In another bowl, combine the vegetable oil, 1 1/2 cups of sugar, vanilla extract, coconut extract (if using), and milk. Mix until well blended.
- Mix Egg Whites:
- In a clean, grease-free bowl, beat the egg whites with an electric mixer until foamy. Gradually add the remaining 2 tablespoons of sugar and continue to beat until stiff peaks form.
- Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in Egg Whites:
- Gently fold the beaten egg whites into the batter until well incorporated.
Step 2: Bake the Cake
- Pour Batter into Pans:
- Divide the batter evenly between the prepared cake pans.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool:
- Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
Step 3: Prepare the 7-Minute Frosting
- Combine Ingredients:
- In a heatproof bowl or the top of a double boiler, combine the sugar, water, egg whites, and cream of tartar.
- Heat and Beat:
- Place the bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Beat the mixture with an electric mixer on high speed for about 7 minutes, or until stiff peaks form.
- Add Vanilla:
- Remove the bowl from the heat and beat in the vanilla extract. Continue beating until the frosting is thick and glossy.
Step 4: Assemble the Cake
- Frost the Cake:
- Place one cake layer on a serving plate. Spread a layer of 7-minute frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Add Coconut Flakes:
- Press the coconut flakes onto the sides and top of the cake.
Step 5: Serve
- Serve:
- Slice and serve the cake immediately. Enjoy this delightful and elegant Coconut Cake with 7-Minute Frosting!
Cook Notes and Variations
Cook Notes:
- Room Temperature Ingredients: Ensure all ingredients are at room temperature before starting. This helps the batter mix more evenly and results in a better texture.
- Folding Egg Whites: Be gentle when folding in the egg whites to maintain the airiness of the batter.
Variations:
- Lemon Coconut Cake:
- Add 1 tablespoon of lemon zest to the cake batter and a few drops of lemon extract to the frosting for a citrusy twist.
- Almond Coconut Cake:
- Substitute 1 teaspoon of vanilla extract in the cake batter with almond extract for a nutty flavor.
- Chocolate Coconut Cake:
- Add 1/4 cup of cocoa powder to the dry ingredients for a chocolate version of this coconut cake.
Frequently Asked Questions (FAQs)
1. Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the cake may not be as light and tender. To make a substitute, combine 2 cups of all-purpose flour with 1/4 cup of cornstarch for every 2 1/4 cups of cake flour.
2. How do I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
3. Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and freeze them. Wrap each layer tightly in plastic wrap and store them in the freezer for up to 1 month. Thaw at room temperature before frosting and assembling.
4. Can I use sweetened coconut flakes?
Yes, you can use sweetened coconut flakes, but you may want to reduce the sugar in the frosting slightly to balance the sweetness.
5. What can I serve with Coconut Cake?
This cake pairs well with fresh berries, a scoop of vanilla ice cream, or a cup of tea or coffee.
Coconut Cake with 7-Minute Frosting is a delightful and elegant dessert that’s perfect for any special occasion. With its light and fluffy cake layers, sweet and glossy frosting, and generous coating of coconut flakes, this cake is sure to impress your guests. Whether you’re making it for a birthday, holiday, or just a special treat, this recipe is easy to follow and full of delicious flavors. Give this Coconut Cake with 7-Minute Frosting a try and enjoy a comforting and delightful dessert. Happy baking!
