This classic coconut cake is light, fluffy, and delicately sweet, with a soft crumb and a rich coconut flavor. Topped with a traditional 7-minute frosting, it becomes airy, glossy, and perfectly marshmallow-like. Finished with a generous coating of coconut flakes, this cake is elegant enough for celebrations yet simple enough to enjoy anytime.
Ingredients
For the Cake
2 1/4 cups cake flour
4 tsp baking powder
1/2 tsp salt
3/4 cup canola or vegetable oil
1 1/2 cups + 2 tbsp sugar (divided)
3 tsp vanilla extract
1 tsp coconut extract (optional)
1 cup milk
1 cup egg whites (about 6 large eggs)
For the 7-Minute Frosting
1 1/2 cups sugar
1/3 cup water
2 egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
2 cups coconut flakes
Instructions
1. Prepare the Pans
Preheat oven to 350°F (175°C)
Grease and flour:
Two 8-inch or 9-inch round pans or
One 13×9-inch pan
Line bottoms with parchment paper if using round pans
2. Mix Dry Ingredients
In a medium bowl, sift together:
Cake flour
Baking powder
Salt
3. Prepare the Batter
In another bowl, beat oil and 1 1/2 cups sugar until light and fluffy
Add vanilla and coconut extract
Alternately add flour mixture and milk in small portions
Mix until smooth and combined
4. Whip Egg Whites
In a clean bowl, beat egg whites until stiff peaks form
Add remaining 2 tbsp sugar and beat until fully incorporated
Gently fold egg whites into the batter (do not overmix)
5. Bake
Pour batter evenly into prepared pans
Bake for 25–35 minutes, or until a toothpick inserted comes out clean
Let cool completely before frosting
6. Make the 7-Minute Frosting
In a heatproof bowl, combine:
Sugar
Water
Egg whites
Cream of tartar
Place over a pot of simmering water (double boiler)
Beat continuously with a hand mixer for about 7 minutes, until thick, glossy, and fluffy
Remove from heat and beat in vanilla
7. Assemble the Cake
Frost the cooled cake generously
Sprinkle coconut flakes all over the top and sides
Lightly press flakes to help them stick
Tips
Ensure the bowl for egg whites is completely clean and grease-free
Do not overmix when folding egg whites to keep the cake airy
Toast coconut flakes lightly for extra flavor
Storage
Store at room temperature (covered) for up to 2 days
Refrigerate for longer storage, but bring to room temperature before serving
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