Grandma’s Famous Creamy Coconut Cake with 7-Minute Frosting is a beloved family recipe that has been passed down through generations. This cake is the epitome of nostalgia, bringing back memories of family gatherings and special occasions. With its moist, tender layers and luscious coconut flavor, this cake is a true crowd-pleaser. The 7-minute frosting adds a fluffy, marshmallow-like topping that perfectly complements the rich cake. Whether you’re celebrating Mother’s Day or just want to treat yourself to a classic dessert, this coconut cake is sure to delight.
Ingredients for Grandma’s Famous Creamy Coconut Cake
For the Cake:
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup shredded sweetened coconut
For the 7-Minute Frosting:
- 1 1/2 cups granulated sugar
- 2 large egg whites
- 1/4 cup water
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
How to Make Grandma’s Famous Creamy Coconut Cake
Preparing the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Incorporate Dry Ingredients and Coconut Milk: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in Shredded Coconut: Gently fold in the shredded sweetened coconut until evenly distributed throughout the batter.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Preparing the 7-Minute Frosting:
- Combine Ingredients: In the top of a double boiler, combine the granulated sugar, egg whites, water, and cream of tartar. Beat with a handheld mixer for 30 seconds to combine.
- Heat and Beat: Place the double boiler over simmering water, making sure the bottom of the bowl does not touch the water. Continue to beat the mixture on high speed until it forms stiff peaks and has a glossy appearance, about 7 minutes.
- Add Vanilla Extract: Remove the bowl from the heat and beat in the vanilla extract until well incorporated.
Assembling the Cake:
- Level the Cakes (Optional): If needed, level the tops of the cake layers with a serrated knife to ensure even stacking.
- Frost the First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous amount of the 7-minute frosting over the top, spreading it evenly with an offset spatula.
- Add the Second Layer: Place the second cake layer on top of the first, pressing down gently to adhere.
- Frost the Entire Cake: Spread the remaining frosting over the top and sides of the cake, creating a smooth and even layer. For a more decorative look, you can use the back of a spoon to create swirls and peaks in the frosting.
- Garnish with Coconut (Optional): If desired, sprinkle additional shredded coconut over the top of the cake for extra texture and flavor.
- Serve and Enjoy: Slice and serve the cake immediately, or store it in an airtight container at room temperature for up to two days.
About the Main Ingredients
Coconut Milk: Coconut milk adds a rich and creamy texture to the cake while infusing it with a delicate coconut flavor. It’s made by extracting the liquid from grated coconut meat and is commonly used in both sweet and savory dishes.
Shredded Sweetened Coconut: Shredded coconut provides texture and additional coconut flavor to the cake. The sweetened variety is preferred for this recipe to enhance the overall sweetness of the cake.
Egg Whites: Egg whites are the main component of the 7-minute frosting, giving it a light and airy consistency. When beaten with sugar, they create a fluffy and stable meringue-like frosting.
Cream of Tartar: Cream of tartar is an acidic powder that helps stabilize the egg whites in the frosting, ensuring they hold their shape and achieve the desired texture.
Vanilla Extract: Vanilla extract enhances the flavor of both the cake and the frosting. It adds a warm, sweet aroma that complements the coconut and other ingredients.
Creating Grandma’s Famous Creamy Coconut Cake with 7-Minute Frosting is a rewarding experience that brings together classic flavors and techniques. This cake is perfect for celebrating special occasions or simply indulging in a delightful homemade dessert. Enjoy the process of baking and savoring this beloved family recipe!
