Fluffy Coconut Cake with Quick Frosting – Indulge in the tropical sweetness. Of a Fluffy Coconut Cake with Quick Frosting. A perfect dessert for any occasion. Featuring fresh coconut milk, and coconut cream. And a delightful 7-minute frosting. This cake promises a moist. And airy texture. That melts in your mouth. Perfect for celebrations. Or a cozy family dessert. This recipe combines. The natural sweetness of coconut. With a light, fluffy texture.
The first time I made this Fluffy Coconut Cake. It was for my husband’s birthday. Eager to try something exotic. Yet comforting. I decided on coconut. His favorite flavor. The kitchen filled with the scent of toasted coconut. As I whipped up the frosting. And our excitement grew. When my child. Usually picky. Asked for a second slice. I knew this recipe was a keeper. Their smiles. And the cake’s success. Made it a beloved tradition. In our family celebrations.
What makes this Fluffy Coconut Cake with Quick Frosting truly shines?
This Fluffy Coconut Cake shines. With its use of fresh coconut ingredients. Milk, cream, and water. Ensuring a moist. And rich texture. The quick and airy 7-minute frosting. Perfectly complements the soft cake. Making this dessert. Not only a delight to taste. But also versatile for any occasion. From birthdays. To casual gatherings.
What You Need To Make This Fluffy Coconut Cake with Quick Frosting Recipe?
Fresh Coconut: The core of this cake is fresh coconut. Used in many forms. Milk, cream, water, and grated flesh. Each brings its own sweetness and texture. Enhancing the cake’s tropical taste.
Cake Flour: This flour is lighter than all-purpose. Giving the cake a delicate, soft texture. That makes it wonderfully fluffy.
Unsalted Butter: Using unsalted butter lets you control the salt level. Allowing the natural coconut flavors to stand out.
Egg Whites: Whipping the egg whites to stiff peaks. And folding them into the batter. Helps make the cake exceptionally light and airy.
Coconut Extract: A touch of coconut extract. Intensifies the cake’s tropical flavor. Without overwhelming it.
Cream of Tartar: This ingredient stabilizes the egg whites in the frosting. Helping it keep its light, fluffy texture.
Steps To Make Fluffy Coconut Cake with Quick Frosting:
Step 1: Prepare the Cake Pans: Preheat your oven to 350 degrees F. Oil and flour two 9-inch cake pans. Lining the bottom with parchment. For easy removal.
Step 2: Mix Dry Ingredients: Whisk together cake flour, baking powder, and salt in a large bowl.
Step 3: Cream Butter and Sugar: In a mixer, cream the butter until fluffy, then gradually add sugar and coconut extract, mixing until light and voluminous.
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Step 4: Combine Mixtures: Alternately add dry ingredients and combine coconut milk and cream to the butter mixture.
Step 5: Fold in Egg Whites: Whisk egg whites to stiff peaks and gently fold into the batter to keep the mixture light.
Step 6: Bake: Divide the batter between prepared pans, and smooth tops, and bake until golden.
Step 7: Cool and Assemble: Cool cakes, then layer with frosting and grated coconut, ensuring each layer is moistened with coconut water.
Tip:
When folding the whipped egg whites into the batter. Use a wide spatula. And perform gentle, sweeping motions. This technique. Helps preserve the air bubbles in the egg whites. Maintaining the cake’s fluffy texture. Be sure not to overmix. As this can deflate the batter. And result in a denser cake. Just fold until the ingredients are incorporated. And no large streaks of egg white remain. This care in mixing. Is the secret to achieving a light, airy texture. That makes this coconut cake. So delightful.
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes! The cake layers can be baked ahead. And stored wrapped in the refrigerator. For up to 2 days before assembly.
How do I store leftover cake?
Keep the cake refrigerated. And covered. For up to 5 days. It’s best enjoyed chilled.
Can I use bottled coconut water?
Yes. But fresh coconut water is preferred. For its natural sweetness. And flavor.
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Planning to try this recipe soon? Pin it for a quick find later!
Fluffy Coconut Cake with Quick Frosting
Ingredients
- 1 coconut
Cake:
- Vegetable oil for cake pan
- 14 1/4 oz cake flour plus extra for pans (approximately 3 c)
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
- 1/2 c fresh coconut milk
- 1/2 c fresh coconut cream
- 8 oz unsalted butter room temperature
- 16 oz sugar approximately 2 1/4 c
- 1 tsp coconut extract
- 4 egg whites
- 1/3 c coconut water
7-Minute Frosting:
- 3 large egg whites
- 12 oz sugar approximately 1 3/4 c
- 1/3 c coconut water
- 1/2 tsp cream of tartar
- 1/4 tsp kosher salt
- 1 tsp coconut extract
- 1/2 tsp vanilla extract
- Grated coconut from 1 coconut approximately 8 to 10 oz
Instructions
For the Cake:
- Prepare Pans: Preheat your oven to 350 degrees F. Grease two 9-inch cake pans. Line with parchment. Grease again. And dust with flour.
- Mix Dry Ingredients: In a large bowl, combine cake flour, baking powder, and salt.
- Combine Liquids: In another bowl, mix together coconut milk and coconut cream.
- Cream Butter and Sugar: In a mixer, beat butter until fluffy. Then gradually add sugar and coconut extract. Mix until well combined and light.
- Combine Mixtures: Alternately add dry ingredients. And coconut liquid to the butter mixture. Starting and ending with dry ingredients. Mix just until combined.
- Fold in Egg Whites: Beat egg whites to stiff peaks. Gently fold into the batter until just combined.
- Bake: Divide batter between prepared pans. Level tops. Tap pans to remove air bubbles. Bake for 40 minutes. Or until a toothpick comes out clean.
- Cool: Let cakes cool in pans for 10 minutes. Then turn out onto racks to cool completely.
For the Frosting:
- Setup Double Boiler: Boil water in a large pot. And reduce to a simmer. Place egg whites, sugar, coconut water, cream of tartar, and salt. In a heatproof bowl over the simmering water.
- Beat Frosting: Beat with an electric mixer on low. Then high, for about 6 minutes. Until fluffy and stiff peaks form.
- Add Flavors: Remove from heat. Stir in coconut and vanilla extracts. Let sit for 5 minutes before using.
- Assemble Cake: Cut each cake horizontally. To make four layers. Moisten cut sides with coconut water. Spread frosting. Sprinkle grated coconut between each layer. And over the top and sides of the assembled cake.
- Chill: Refrigerate the cake. For at least 30 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
