Friday, December 4, 2020
Home Dessert Baking Simple Coconut Cake with Seven-Minute Frosting

Simple Coconut Cake with Seven-Minute Frosting

Layer cakes are beautiful but they take a lot of time to make so I make cakes like those on special occasions only. For ordinary days, I like to bake one-layer cake such as this cake..very simple and easy and yet, it gives the same fix when you’re hankering for a coconut cake. 🙂

simple_coconut_cake_batter

you know the drill..mix dry ingredients together, the wet ingredients in another bowl;  combine

simple_coconut_cake_batter_1

stir in the toasted coconut..and pour in the prepared pan and bake

simple_coconut_cake_7-minute_frosting

make the seven-minute frosting while cake is in the oven..

simple_coconut_cake_7_minute_frosting

top cake with frosting

sprinkle some toasted desiccated coconut

simple_coconut_cake_with_seven_minute_frosting
..and serve!   This cake is moist inside and the frosting is not too sweet..yum!

SIMPLE COCONUT CAKE with 7-MINUTE FROSTING
Makes one layer 9″ cake

Ingredients
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 cup desiccated coconut plus 2 tablespoons for garnishing the top of the cake
1 1/4 cups sugar
1/2 stick butter, melted
2 large eggs
1 cup coconut milk
1 teaspoon pandan extract (clear), optional

Directions:

Preheat oven to 350F. Grease a 9-inch square pan or round pan. Toast coconut in the oven or on the stovetop. Set aside.

Sift flour, baking powder, salt and sugar in a bowl and mix to combine; set aside. In another bowl, mix together coconut milk, melted butter and eggs then add to the flour mixture. Mix until just blended, stir in 1/2 cup of toasted coconut and then pour in the prepared baking pan.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for about 5 minutes before inverting into a wire rack. Frost with 7-minute frosting. (recipe follows). This cake keeps for 4-5 days ( without frosting).

Enjoy! 🙂

SEVEN MINUTE FROSTING
Makes enough to top a one-layer 9″ round cake

Ingredients:

1 large egg white
1/2 cup sugar
2 tablespoons water
pinch of cream of tartar
pinch of salt
a drop of vanilla extract

Here’s How:

Put about 1 1/2 cups of water to a boil in a medium-size pot, bring to a boil over high heat. Lowet heat to medium to maintain a steady simmer.

Meanwhile, place the egg white, sugar, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extract for 1 minute. Allow the frosting to sit for 5 minutes before using.

Have a nice day! 🙂 God Bless!

Simple Coconut Cake with Seven-Minute Frosting

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Author: Olive
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Ingredients (click ingredient to buy it)

Instructions

  • PREHEAT OVEN TO 350F. GREASE A 9-INCH SQUARE PAN OR ROUND PAN. TOAST COCONUT IN THE OVEN OR ON THE STOVETOP. SET ASIDE.
  • SIFT FLOUR, BAKING POWDER, SALT AND SUGAR IN A BOWL AND MIX TO COMBINE; SET ASIDE. IN ANOTHER BOWL, MIX TOGETHER COCONUT MILK, MELTED BUTTER AND EGGS THEN ADD TO THE FLOUR MIXTURE. MIX UNTIL JUST BLENDED, STIR IN 1/2 CUP OF TOASTED COCONUT AND THEN POUR IN THE PREPARED BAKING PAN.
  • BAKE FOR 25-30 MINUTES OR UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. COOL IN THE PAN FOR ABOUT 5 MINUTES BEFORE INVERTING INTO A WIRE RACK. FROST WITH 7-MINUTE FROSTING. (RECIPE FOLLOWS). THIS CAKE KEEPS FOR 4-5 DAYS ( WITHOUT FROSTING).
  • ENJOY! 🙂
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

 

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