Coconut Cake with Seven-minute Frosting

Coconut Cake with Seven-minute Frosting
Coconut Cake with Seven-minute Frosting



1¼ cups + 2 tablespoons all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¾ cup + 2 tablespoons granulated sugar

8 tablespoons unsalted butter, room temperature

½ cup coconut cream

2 eggs, separated

½ teaspoon vanilla extract

½ cup buttermilk (see notes)

pinch of salt

Cream cheese frosting:

1 8 oz. package cream cheese, room temperature

4 tablespoons unsalted butter, room temperature

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¼ cup coconut cream

1 cup powdered sugar

½ teaspoon vanilla extract


2 cups shredded sweetened coconut


Make and bake the cake:

Preheat oven to 350 degrees.

Butter two 6″ round cake pans, line bottoms with parchment paper, and butter the paper. Dust pans with flour, shake out excess, and set aside.

In a medium bowl, combine the flour, baking powder, baking soda, and salt, stirring with a whisk.

In a large bowl, combine the sugar, butter, and coconut cream and beat with a mixer at medium speed until well blended (about 5 minutes).

Add the egg yolks and vanilla extract and beat well.

With the mixer on low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Beat until just combined.


In a clean small bowl, beat the egg whites with a pinch of salt until stiff peaks form. Then, gently fold the egg whites into the batter with a rubber spatula.

Pour batter into the prepared pans and sharply tap pans once on the counter to remove air bubbles.

Bake cakes for 25-30 minutes or until a wooden skewer inserted into the center comes out clean.

Let cakes cool in the pans for 10 minutes and then invert onto a wire rack. Remove parchment paper and let cakes cool completely.

Prepare the frosting and assemble the cake:

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Place the cream cheese in a medium bowl and beat with a mixer at high speed until light and fluffy.

Add the butter and beat to blend. Add the coconut cream, powdered sugar, and vanilla extract and beat until well blended.

Place one cake layer on a plate and top with about ½ cup frosting, spreading it toward the edges. Sprinkle on ¼ cup coconut.

Top with a second cake layer and frost top and sides of the cake. Sprinkle remaining coconut on top and sides of the cake, pressing gently to adhere. Store cake loosely covered in the refrigerator.