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Coconut Cake with 7-Minute Frosting


For best results, it is recommended that the frosting be made on a low humidity day.

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  • Homemade 7-Minute Frosting (simple syrup recipe):
  • A 13x9" Vanilla or Yellow Cake (from cake mix or your favorite scratch recipe), prepared and completely cooled in pan
  • Homemade 7-Minute Frosting (recipe below)
  • 1 1/2 - 2 cups shredded sweetened coconut
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • 1 cup water
  • 1 cup granulated sugar
  • 3 extra-large egg whites
  • 1/4 teaspoon cream of tartar
  • Pinch salt
  • 1 teaspoon vanilla extract



Step 1

NOTE: The cake needs to be completely cooled before it can be frosted so don't start making the frosting until it is.

Preheat a small stove burner on medium-high heat. While it's preheating, add the water to a small, heavy 1-quart saucepan; add the sugar BUT do not stir it. Place on the preheated burner and cook, undisturbed, until it reaches soft-ball stage, or 238 degrees on candy thermometer. (This may take 15-20 minutes).

A few minutes before the syrup is done, place the egg whites, cream of tartar, and salt in a large mixing bowl and beat on high speed of hand mixer until soft peaks form. (This took about 1 minute). Set aside until the syrup has finished cooking.

Pouring in a thin stream, a little at a time, very slowly beat the hot syrup on high speed of mixer into the egg white mixture over 3-4 minutes, beating constantly. Beat in the vanilla and continue beating on high speed until it holds together well and forms firm peaks, 5-7 minutes.

Immediately spread frosting on top of cake. Sprinkle shredded coconut over frosting.

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