Name: Coconut Cake with Seven-Minute Frosting
Yield: Makes one 8-inch (20 cm), 2-layer cake | Serves 10 to 12
Ingredients: 1 tsp (5 mL) finely grated lemon zest; 1 cup (250 mL) sugar; ½ tsp (2 mL) salt; ⅔ cup (160 mL) coconut milk; 2 tsp (10 mL) vanilla extract; ½ tsp (2 mL) cream of tartar; 4 eggs, at room temperature, separated; 1 recipe Seven-Minute Frosting; 1 Tbsp (15 mL) baking powder; ½ cup (125 mL) unsalted butter, at room temperature; 2 cups (500 mL) all-purpose flour; ⅔ cup (160 mL) sweetened, flaked coconut, lightly toasted; 1 cup (250 mL) flaked, sweetened coconut, for garnish

Preparation info

Makes one 8 inch 20 cm ), 2-layer cake | Serves
10 to 12

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This moist cake is sort of like vanilla cake with attitude. The use of coconut milk adds a nice and natural coconut richness, without being too overwhelmingly tropical.

Ingredients

½ cup (125 mL) unsalted butter, at room temperature
1 cup (250

Method

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) cake pans, tapping out any excess flour, then line the bottom of each pan with parchment paper.
Using electric beaters or a stand mixer fitted with the paddle attachment, beat the b

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Coconut Cake with Seven-Minute Frosting

Ingredients

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