Coconut-Cake with 7-Min Frosting


for the cake :

  • cake flour, 2 1/4 cups
  • 4 teaspoons baking powder
  • 12 teaspoon salt
  • Canola or another vegetable oil, 3/4 cup
  • split into 1 1/2 cups and 2 tbsp of sugar
  • Vanilla extract, 3 teaspoons
  • 1 teaspoon coconut extract
  • a cup of milk
  • 6 large egg whites equal one cup.

For the 7 minute frosting:

  • 1.5 cups of sugar
  • 34 cup of water
  • two egg whites.
  • 1/8 teaspoon of cream of tartar
  • Vanilla extract, 1 teaspoon
  • Coconut flakes in 2 cups

How To Make Coconut-Cake with 7-Min Frosting:

Prepare two 8- or 9-inch circles or a 13-by-9-inch pan by greasing and flouring them. If using, put parchment in the bottom of the rounds. 350°F oven temperature.
Mix the flour, salt, and baking powder in a medium bowl.
Beat oil and 1 1/2 cups of the sugar till frothy in a separate bowl. Add vanilla and coconut extracts by beating. Alternately add milk and flour, using little amounts of each. Blend after beating.
Egg whites should be beaten until stiff peaks form in a stand mixer basin or a large bowl using a hand mixer. Beat in the remaining 2 tbsp sugar after adding it. Stir egg whites into the batter slowly.

Fill the pans with the batter. Bake for 35 to 50 minutes, or until the center of a toothpick inserted comes out clean. If using rounds, let cakes cool for ten minutes before removing them from the pans to finish cooling.
Prepare a double broiler for the frosting by adding about 2 inches of water to a small pot and gently simmering it.
Stir together sugar, water, egg whites, and cream of tartar in a heatproof bowl using a low speed mixer for about 30 seconds. Put the bowl on top of the pot. The bowl shouldn’t come into contact with the water in the pan. Mixture should be beaten for seven minutes at high speed, or until firm and lustrous. Remove from heat, then whisk in vanilla until well absorbed.

Instead of using a double broiler, you can make the frosting in a stand mixer by heating sugar and water in a small pot. After bringing to a boil, reduce heat, and simmer for three minutes. Egg whites and cream of tartar should be combined while waiting. While the mixer is set to high, slowly pour the sugar mixture into the egg whites. Beat mixture until glossy and stiff peaks form. Vanilla should be thoroughly combined.
As soon as the frosting is finished, let it cool completely because it will solidify after standing.
To cover the cake, gently push coconut into the icing.

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