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Fluffy Coconut Cake with 7 Minute Frosting

coconut cake on a white cake stand with a wood base.

4 from 1 reviews

This two-layer coconut cake is soft and moist, topped with fluffy 7 seven minute frosting and coconut flakes. It's a delicious, pretty dessert to add to your Easter table or other spring celebrations. (dairy-free option)

Ingredients

Scale
  • 1 stick (1/2 cup) salted butter, room temperature
  • 1/4 cup neutral-flavored oil, such as avocado or canola (you can also use coconut oil)
  • 1 1/2 cups sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tsp coconut extract
  • 2 1/4 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 cup canned light coconut milk (see notes)
  • 1 recipe 7 Minute Frosting
  • 2 cups coconut flakes

Instructions

  1. Grease and flour 2 round cake pans  (8" or 9"). Place parchment in the bottom of the rounds. Heat oven to 350°F.
  2. In the bowl of a stand mixer, or in a large bowl with a hand mixer, cream the butter, oil and sugar together until light and fluffy, about 1-2 minutes.
  3. Add eggs, vanilla and coconut extract and mix well.
  4. Sift the flour, baking powder and salt together into a bowl. 
  5. Alternate adding the flour and coconut milk, starting and ending with flour, in 3 additions. Mix until just combined.
  6. Divide batter evenly between prepared pans.
  7. Bake 20-25 minutes, or until a toothpick inserted into the center of cake comes out with just a couple of moist crumbs. Remove from oven and cool completely before frosting.
  8. Make the 7 minute frosting.
  9. Immediately after making the frosting, remove cake layers from pans. Place one layer on a cake stand and place a generous blog of frosting on top. Spread evenly over the top. Add second layer of cake and top with more frosting. Coat edges and top with frosting. 
  10. Gently press coconut over the entire cake. Allow to sit to firm up just a bit before serving.

Notes

  • The cake flour is what makes this cake super light and tender. It really makes a difference. But you can use all-purpose if you have to. Use 2 cups of all purpose flour and add 1/2 tsp baking soda.
  • Do not use full fat coconut milk. It's too much fat for the flour to hold together. (Don't ask me how I know.) You can substitute buttermilk or regular milk in a pinch.
  • For dairy-free, use coconut oil in place of butter.
  • Use room temperature ingredients for the most even mixing. To bring eggs to room temperature quickly, you can place them in a cup of warm water for 5-10 minutes. To bring butter to room temperature, microwave on the defrost mode or half power for 5-10 seconds.
  • After adding the flour, mix just until blended. You may need to stop and stir with a rubber spatula to make sure there are no pockets of flour at the bottom or around the edges.
  • Cool cake completely before frosting, or the frosting may slide off. I like to wrap the unfrosted layers and leave them in the refrigerator overnight to chill.
  • The frosting will firm up as it cools. It's best to frost the cupcakes right after making the frosting.
  • I don't recommend making this cake in advance, as the frosting gets hard and crunchy on the outside as it sits. It is best served the day it is made.
  • I've noticed that the sugar from the coconut flakes is what turns a little crunchy. If it bothers you, you can use unsweetened shredded coconut.

Keywords: fluffy coconut cake, coconut cake with 7 minute frosting