Old Fashioned Coconut Cake with 7 Minute Frosting (Perfect for 🐣 Easter)
This is the cake that our grandmothers used to make with that delicious frosting that you cook on the stovetop that literally takes 7 minutes, but it is oh, so good.
**Photo credits to one of our members Sara Holland Mosley who made this cake and she loved it. Thank you Sarah, it is beautiful.
~~Ingredients~~
*cake
3 cups All-Purpose Flour, measured correctly (good quality)
2 teaspoons baking powder (make sure your baking powder hasn’t been opened over 6 months)
1 cup unsalted butter, room temp
2 cups extra fine granulated sugar (I use Dixie Crystals)
4 large eggs, room temp
1 cup whole milk (not low-fat)
1/2 teaspoon pure vanilla extract
1 teaspoon coconut extract
Bakers Joy Spray for pans
*7 Minute Icing
1-1/2 cups extra fine granulated sugar (I use Dixie Crystal )
1/8 teaspoon salt
1 tablespoon light Karo Syrup
1/4 cup cold water
3 large egg whites, room temperature
2 teaspoons pure vanilla extract
1 bag sweetened Coconut Flakes (Good Brand, I use Baker’s Angel
Flaked-blue bag.)
~~Instructions~~
*Cake
Preheat the oven to 350 degrees. Coat three 9-inch round cake pans lightly with Bakers Joy or your choice of non-stick method. You can add parchment rounds if you like to help ensure nonsticking.
In a bowl, add the flour and baking powder, and whisk together to incorporate.
In another bowl, add the butter and beat on medium speed until light and creamy. Gradually add the sugar and continue to mix just until combined. Add the eggs, one at a time, beating after each addition to incorporate.
Alternately add the flour mixture with the milk. Beginning and ending with the flour. You do NOT want to overmix at this point) Beat just until combined. Using a spatula, fold in the extracts. Divide the batter evenly between the pans.
Bake in a preheated oven for 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake layers cool on racks in pans for 10 minutes. Then turn the cake layers onto the cooling racks and allow them to cool completely.
*Seven Minute Icing
Using a double boiler method. Make sure your pot/bowl is very clean and free of all oil residues. Fill your pot with water and bring it to a slow boil. Add the top of the double boiler or a heat proof bowl. To the double boiler or a heat proof bowl, add all the ingredients except the vanilla extract and beat continuously with your electric beaters as it heats over the double boiler pan of boiling water. Once the frosting thickens and forms stiff peaks and is very shiny, remove it from the heat. Takes about 7 minutes. Using a spatula, fold in the vanilla extract.
Assemble
Use an offset Spatula to spread the icing on the cake layers. Add coconut on top of each layer as they are frosted. Then frost the sides and add coconut to the sides as well. You can add a few jellybeans to the top of the cake to embellish for Easter, or decorate as desired.
**This Frosting is great on a S’mores Cake or a Devils Food Cake also.❤️
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