Coconut Cake With Seven-Minute Frosting

Grandmama’s homemade coconut cake is a from-scratch cake with decadent (and no-fail) 7-minute icing. This is a favorite of our family!

What you will need:

For cake:

6 eggs

1 1/2 cups coconut milk (good quality, not “light”)

7 tablespoons sweetened shredded coconut (cooking type)

1 cup of sugar

1/8 tsp salt

1 cup butter (or coconut oil, melted)

2 cups all-purpose flour

4 tbsp.yeast

For the Coconut Fluffy Frosting:

3 egg whites

1 cup of sugar

1/2 tsp. cream tartar

Pinch of salt

Optional: 2 tbsp. coconut extract (or 1 tablespoon coconut rum)

1/3 cup sweetened shredded coconut

Instructions:

Preheat oven 350 F. Grease 2 9-inch cake pans.

Stir the grated coconut into the coconut milk. Set aside to soak.

Separate egg whites TO yolks. Place the egg whites in a small to medium sized mixing bowl. Place the yolks in a large mixing bowl.

Beat the egg whites with an electric mixer until stiff (like whipped cream). Put aside.

For the yolks, add sugar, salt and melted butter or coconut oil. Beat until smooth (1 minute).

Stir the baking powder into the flour, then add this to the yolk mixture.

Also, add the coconut milk with the grated coconut. Beat 1-2 minutes or until well combined.

Fold beaten egg whites to batter, OR usng your electric mixer on low speed; beat only enough to combine (20 seconds). Pour the batter to the prepared pans and baking for 30-40 min. Cool before frosting.

Enjoy!