Coconut Cake with Seven-minute Frosting

There’s something truly magical about rediscovering a cherished family recipe. When I stumbled upon my Grandmama’s Coconut Cake recipe, neatly typed on an old company letterhead with the words Real good” scribbled beside it, I knew I had found a treasure. This cake isn’t just any cake; it’s a masterpiece of moist, tender crumb topped with a luscious no-fail seven-minute frosting. If you’re a coconut lover, prepare to embark on a delightful culinary journey that will have you chasing every last crumb with your fork.

Why You’ll Love This Recipe

This Coconut Cake with Seven-minute Frosting is a family favorite for good reason. It’s incredibly moist and flavorful, thanks to the perfect blend of butter, sugar, and coconut flavoring. The seven-minute frosting is a game-changer, as it doesn’t require a double boiler and is foolproof regardless of the weather. Whether you’re celebrating a holiday or just want to treat yourself, this cake is sure to impress.

Kitchen Equipment You’ll Need

• Electric mixer
• Large mixing bowl
• Medium mixing bowl
• Two 9-inch round cake pans or one 9×13-inch cake pan
• Spatula
• Measuring cups and spoons
• Cooling rack

Ingredients

• Vegetable shortening and flour (for preparing the pans)
• 1 cup unsalted butter (two sticks, at room temp)
• 2 cups granulated sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut flavoring (found near vanilla extract)
• 2.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup buttermilk
• No fail seven-minute frosting (recipe available separately)
• 2 cups shredded sweetened coconut (for garnishing cake)

Step-by-step Instructions

1. Preheat your oven to 350°F. Lightly grease and flour two 9-inch round cake pans or one 9×13-inch cake pan and set aside.
2. In a large bowl, cream together the butter and sugar with an electric mixer at medium speed until very smooth, at least four minutes. Add the eggs, vanilla, and coconut flavoring, and beat well to combine.
3. In a separate medium-sized bowl, mix the flour, baking soda, baking powder, and salt.
4. Add the flour mixture and buttermilk alternately to the butter mixture. Beat with an electric mixer at medium speed, scraping down the sides as needed, until thoroughly blended and smooth, 2-3 minutes.
5. Pour the batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes for round cakes and 30-35 minutes for a 9×13-inch cake.
6. Cool completely before frosting with the no-fail seven-minute frosting. Sprinkle the shredded coconut on top and gently press into the sides immediately after frosting.
7. Keep covered at room temperature for up to two days or in the refrigerator for up to a week.

Tips for Success

• Ensure all ingredients, especially the butter, are at room temperature before starting.
• For an extra coconutty flavor, toast the shredded coconut slightly before using it as a garnish.
• If you’re making a layered cake and love lots of frosting, consider doubling the frosting recipe.

Additional Tips or Variations

For a twist, you can add a layer of lemon or lime curd between the cake layers for a citrusy contrast. Alternatively, try adding a handful of chopped nuts to the batter for added texture and flavor.

Nutritional Highlights (Per Serving)

While exact values may vary, each serving of this coconut cake is estimated to contain around 400 calories, with 20g of fat, 52g of carbohydrates, and 4g of protein. It’s a decadent treat perfect for special occasions.

Frequently Asked Questions (FAQ)

Q: Can I use coconut milk instead of buttermilk?

A: While you can use coconut milk, it will alter the texture slightly. For best results, stick with buttermilk as it contributes to the cake’s moistness and tender crumb.

Q: How do I store leftover cake?

A: Store any leftover cake in an airtight container at room temperature for up to two days or refrigerate for up to a week.

Q: Can I freeze the cake?

A: Yes, you can freeze the cake (without frosting) wrapped tightly in plastic wrap and aluminum foil for up to three months. Thaw at room temperature before frosting and serving.

Conclusion

I hope you enjoy making and devouring Grandmama’s Coconut Cake as much as my family does. It’s a timeless classic that’s sure to bring joy to any gathering. Give it a try, and I’d love to hear about your baking adventures and any unique twists you add to make it your own!