Coconut Cake with Seven-minute Frosting

### How to Make Coconut Cake with Seven-Minute Frosting

#### Step 1: Preheat the Oven and Prepare the Pans
Start by preheating your oven to **350°F (175°C)**. Grease and flour two 9-inch round cake pans to ensure the cake doesn’t stick. You can also line the pans with parchment paper for added assurance.

#### Step 2: Make the Coconut Cake Batter
In a medium-sized bowl, whisk together the **flour**, **baking powder**, and **salt**. Set it aside.

In a large mixing bowl, beat the **butter** and **sugar** together using an electric mixer or stand mixer on medium speed. Cream the butter and sugar until the mixture becomes light and fluffy, which will take about **3-4 minutes**.

Add the **eggs** one at a time, mixing well after each addition. Stir in the **vanilla extract**.

Gradually add the dry ingredients to the butter mixture, alternating with the **buttermilk**. Start and end with the dry ingredients, mixing gently after each addition. Finally, fold in the **shredded coconut** and **coconut milk** (if using).

#### Step 3: Bake the Cake
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.

Bake the cakes in the preheated oven for **25-30 minutes**, or until a toothpick inserted into the center comes out clean. Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

#### Step 4: Make the Seven-Minute Frosting
While the cakes are cooling, you can prepare the **seven-minute frosting**.

In a heatproof mixing bowl, combine the **egg whites**, **sugar**, **water**, **corn syrup**, and a pinch of **salt**. Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water.

Beat the mixture with an electric mixer or hand whisk for about **7 minutes** or until it becomes glossy and forms stiff peaks. Be patient, as this process takes a little time, but the result will be worth it! Once you’ve reached the right consistency, remove the bowl from the heat and stir in the **vanilla extract**.

#### Step 5: Assemble the Cake
Once the cakes have completely cooled, place one layer on a serving plate or cake stand. Spread a generous amount of the seven-minute frosting over the top of the first layer, smoothing it out with a spatula.

Place the second cake layer on top and continue frosting the top and sides of the entire cake.

#### Step 6: Garnish and Serve
For an extra touch, sprinkle the cake with **shredded coconut** (either toasted or untoasted) to give it a lovely texture and additional coconut flavor.

Slice and serve your delicious coconut cake with seven-minute frosting! It’s perfect for any celebration, from birthdays to holidays, or simply as a sweet indulgence to enjoy with family and friends.

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### Tips for Perfect Coconut Cake with Seven-Minute Frosting

– **Coconut Texture**: For an extra coconutty texture, try using toasted shredded coconut in the cake and frosting. This will add a deeper flavor and a lovely crunch to the cake.
– **Cake Moisture**: If your cake feels too dry after baking, you can lightly drizzle a bit of **coconut milk** over the cooled cake layers to add extra moisture before frosting.
– **Frosting Consistency**: If the seven-minute frosting is too runny, continue beating for a bit longer until it firms up. If it’s too stiff, you can add a few drops of warm water to loosen it up to the desired consistency.
– **Storage**: Coconut cake with seven-minute frosting is best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to 2-3 days. If you need to store it longer, refrigerate the cake, but bring it back to room temperature before serving for the best texture.

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### Why You’ll Love Coconut Cake with Seven-Minute Frosting

1. **Light and Moist**: The coconut cake has a delicate crumb, which makes each bite melt in your mouth. The shredded coconut adds texture and a lovely coconut flavor.
2. **Fluffy Frosting**: Seven-minute frosting is lighter than traditional buttercream and has a marshmallow-like texture that’s just sweet enough to complement the coconut cake.
3. **Versatile**: This cake is perfect for any occasion, whether it’s a birthday, holiday gathering, or a casual afternoon treat. The beautiful presentation will certainly impress your guests.
4. **Tropical Delight**: The combination of coconut in both the cake and frosting gives you a tropical escape with every bite, perfect for fans of coconut-flavored desserts.

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### Final Thoughts

Coconut Cake with Seven-Minute Frosting is a dessert that brings together the best of both worlds: a moist, flavorful coconut cake and a light, fluffy frosting that’s the perfect sweet topping. Whether you’re baking it for a special event or as a sweet indulgence, this cake will surely become a favorite in your recipe collection.

So, next time you want to make something truly special, consider baking this **Coconut Cake with Seven-Minute Frosting**. It’s a guaranteed crowd-pleaser that will leave everyone asking for seconds!