Coconut Cake with 7-Minute Frosting

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

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

  • Homemade 7-Minute Frosting (simple syrup recipe):

  • 1

    cup water

  • 1

    cup granulated sugar

  • 3

    extra-large egg whites

  • 1/4

    teaspoon cream of tartar

  • Pinch salt

  • 1

    teaspoon vanilla extract

Directions

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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