If you’ve ever dreamed of a cake that’s beautifully fluffy, deeply moist, and topped with a cloud-like frosting, this Coconut Cake with 7-Minute Frosting is your new best friend. This delightful dessert combines the tropical sweetness of coconut with a light, airy frosting that’s whipped up in minutes and utterly irresistible. Whether you’re celebrating a special occasion or simply craving something sweet, this recipe delivers a perfect balance of flavor and texture that has everyone asking for seconds.

Why You’ll Love This Recipe

Effortless Elegance: The Coconut Cake with 7-Minute Frosting looks impressive but comes together with surprisingly simple steps.
Moist and Fluffy: The cake’s texture is tender and soft, making every bite melt in your mouth effortlessly.
Lighter Than Buttercream: The 7-minute frosting is airy and not overly sweet, providing the ideal finish without weighing the cake down.
Perfect for Any Occasion: Its classic flavor profile fits celebrations big and small or just sweetening up a regular day.
Customizable Flavor: Easily adapt the recipe to include fruits, nuts, or different coconut types to suit your taste.

Ingredients You’ll Need

The beauty of this Coconut Cake with 7-Minute Frosting recipe lies in its straightforward ingredients. Each component plays a vital role, from building the moist coconut flavor to creating a perfectly light frosting that’s fluffy and smooth.

All-purpose flour: Provides structure and ensures a soft crumb without toughness.
Baking powder and baking soda: Work together for the perfect rise and tender texture.
Sugar: Sweetens the cake while helping it stay moist.
Butter: Adds rich flavor and a velvety texture to the cake layers.
Coconut milk: Enhances the depth of coconut flavor and keeps the cake incredibly moist.
Eggs: Bind ingredients and contribute to the cake’s lightness and stability.
Vanilla extract: Enhances the sweetness and complements the coconut notes beautifully.
Sweetened shredded coconut: Boosts coconut flavor and adds subtle texture throughout the cake.
Egg whites and granulated sugar (for frosting): Whipped to create the airy 7-minute frosting that’s perfectly sweet with a cloud-like consistency.
Cream of tartar: Stabilizes the whipped egg whites for that flawless frosting texture.

Variations for Coconut Cake with 7-Minute Frosting

Every home baker loves to tailor recipes to fit their pantry or taste buds, and this coconut cake is no exception. Feel free to get creative because the base is so forgiving and adaptable.

Pineapple infusion: Add crushed pineapple to the batter for a tropical twist that intensifies the fruity flavors.
Toasted coconut topping: Sprinkle toasted coconut flakes on the finished frosting for a crunchy contrast.
Almond replacement: Sub in almond milk in place of coconut milk if you prefer a milder flavor.
Gluten-free option: Use a gluten-free flour blend to make the cake friendly for gluten-sensitive guests.
Vegan adjust: Swap eggs for flaxseed meal and use a vegan butter alternative to create a vegan-friendly version.

How to Make Coconut Cake with 7-Minute Frosting

Step 1: Prepare the Cake Batter

Begin by preheating your oven and greasing your pans. In a large bowl, whisk together the dry ingredients—flour, baking powder, baking soda, and salt. In a separate bowl, cream the butter and sugar until light and fluffy, then add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract, then gradually alternate adding coconut milk and dry ingredients, mixing gently until just combined. Finally, fold in the shredded coconut to infuse every bite with tropical sweetness.

Step 2: Bake the Cake

Divide the batter evenly between the prepared pans and bake at the recommended temperature until a toothpick inserted into the center comes out clean. This usually takes between 25 to 30 minutes, but keep an eye on your oven as times may vary. Once baked, cool the cakes completely on a wire rack before frosting.

Step 3: Make the 7-Minute Frosting

For the frosting, combine egg whites, granulated sugar, and cream of tartar in a heatproof bowl over simmering water. Using a hand mixer, beat the mixture continuously for about 7 minutes until it becomes thick, glossy, and holds stiff peaks. This process gives the frosting its signature airy texture and beautiful sheen.

Step 4: Frost the Cake

Once your cake layers are fully cooled, spread a generous layer of the 7-minute frosting on the first layer, stack the next on top, and cover the entire cake with the remaining frosting. To finish, sprinkle additional shredded coconut or toasted coconut flakes if desired for added texture and flavor.

Pro Tips for Making Coconut Cake with 7-Minute Frosting

Room temperature ingredients: Ensure butter, eggs, and coconut milk are at room temperature for smooth, even batter.
Do not overmix: Mix dry and wet ingredients until just combined to avoid a dense cake texture.
Stabilize your frosting: Keep the bowl over warm water while beating the frosting to help dissolve sugar and create a stable mousse-like finish.
Use fresh coconut: Fresh shredded coconut adds more flavor and moistness than dried varieties.
Pipe or spread frosting fast: 7-minute frosting sets quickly, so frost immediately after whipping for the best results.

How to Serve Coconut Cake with 7-Minute Frosting

Garnishes

Enhance your cake’s tropical vibe with toasted coconut flakes, chopped toasted pecans or walnuts for crunch, or a drizzle of passion fruit syrup for bursts of bright flavor. Fresh fruit like sliced mango or pineapple also pairs beautifully.

Side Dishes

This cake shines on its own but pairs marvelously with fresh berries, a scoop of vanilla bean ice cream, or a cup of lightly brewed tea or coffee to balance the sweetness.

Creative Ways to Present

Try layering the cake in a trifle dish for a dramatic presentation, dust the top lightly with powdered sugar or edible flowers, or create pretty swirls on the frosting using a piping bag for an elegant finish that wows guests visually and flavor-wise.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap and store in an airtight container in the refrigerator. It stays fresh for up to 4 days, allowing you to enjoy it a little longer without losing moisture or flavor.

Freezing

You can freeze layers of the cake before frosting by wrapping them well in plastic wrap and then foil. Freeze for up to 2 months, thaw in the fridge overnight, then frost and serve as usual for fresh-baked taste any time.

Reheating

Because this cake is so moist and delicate, avoid microwaving. Instead, let the cake come to room temperature naturally to maintain texture and taste. If preferred warm, enjoy a bite with a warm beverage alongside rather than reheating.

FAQs

Can I make the 7-minute frosting ahead of time?

It’s best to make the 7-minute frosting right before frosting the cake because it loses its fluffy texture quickly, but if needed, you can refrigerate it and gently rewhip before use.

Is the cake suitable for freezing after frosting?

Freezing after frosting can change the frosting’s texture and might make it watery upon thawing, so it’s recommended to freeze cake layers separately and frost after thawing.

Can I use unsweetened coconut milk?

Yes, but the cake’s sweetness will slightly decrease. Consider adding a bit more sugar or a touch of honey to keep that perfect balance of flavors.

Is the 7-minute frosting vegan friendly?

No, as it contains egg whites. For a vegan alternative, consider using aquafaba-based frosting, though the recipe flavor and texture may vary.

What makes this Coconut Cake with 7-Minute Frosting different from other coconut cakes?

This recipe stands out because of its super moist cake base paired with a uniquely light and glossy 7-minute frosting that’s not overly sweet, creating a perfectly balanced tropical treat.

Final Thoughts

Ready to create a show-stopping treat that’s both light and luxurious? This Coconut Cake with 7-Minute Frosting will quickly become your go-to recipe for celebrations or whenever the sweet tooth calls. It’s approachable, adaptable, and utterly delicious—your friends and family will thank you every time!

Coconut Cake with 7-Minute Frosting

Print Recipe

This Coconut Cake with 7-Minute Frosting is a beautifully fluffy and deeply moist tropical dessert topped with a light, airy frosting that’s whipped up in minutes. Perfectly balanced in flavor and texture, this cake is ideal for celebrations or satisfying sweet cravings with its tender crumb and cloud-like frosting.

Author: Elena
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake Ingredients

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup coconut milk, room temperature
1 cup sweetened shredded coconut

Frosting Ingredients

4 large egg whites
2 cups granulated sugar
½ teaspoon cream of tartar

Instructions

Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredient mixture alternately with the coconut milk, beginning and ending with the dry ingredients, mixing gently until just combined. Fold in the sweetened shredded coconut to distribute evenly throughout the batter.
Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool completely on wire racks before frosting.
Make the 7-Minute Frosting: In a heatproof bowl set over simmering water, combine the egg whites, granulated sugar, and cream of tartar. Using a hand mixer, beat continuously for about 7 minutes until the mixture becomes thick, glossy, and holds stiff peaks with an airy, cloud-like texture.
Frost the Cake: Place one cooled cake layer on a serving plate and spread a generous layer of the 7-minute frosting on top. Stack the second cake layer over it and cover the entire cake with the remaining frosting. Optionally, sprinkle additional shredded coconut or toasted coconut flakes on top for extra texture and flavor.

Notes

Use room temperature butter, eggs, and coconut milk for a smooth and even batter.
Mix dry and wet ingredients just until combined to avoid a dense cake.
Keep the frosting bowl over warm water while beating to dissolve sugar and stabilize the frosting.
Fresh shredded coconut enhances flavor and moistness better than dried varieties.
Frost immediately after whipping the 7-minute frosting as it sets quickly.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 350 kcal
Sugar: 30 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 12 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 80 mg

Keywords: coconut cake, 7-minute frosting, tropical cake, moist cake, fluffy cake, light frosting, dessert, celebration cake