Ingredients
- 1 coconut, see Cook's Note
For the cake:
- Vegetable oil, for cake pan
- 14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup fresh coconut milk
- 1/2 cup fresh coconut cream
- 8 ounces unsalted butter, room temperature
- 16 ounces sugar, approximately 2 1/4 cups
- 1 teaspoon coconut extract
- 4 egg whites
- 1/3 cup coconut water
For the 7-Minute Frosting:
- 3 large egg whites
- 12 ounces sugar, approximately 1 3/4 cups
- 1/3 cup coconut water
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- Grated coconut from 1 coconut, approximately 8 to 10 ounces
Directions
Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.
For the cake:
Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
Combine the coconut milk and coconut cream in small bowl and set aside.
Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
Frosting:
Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, 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 extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.
Photo: Coconut Cake with 7-Minute Frosting Recipe

















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By peggyr50
baytown,texas
on May 12, 2013
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I made this to take to my girlfriend as her mothers day present.her favorite cake is coconut.spent all afternoon in the kitchen.followed this recipe to the letter.was totally embarrassed when she served the cake after our barbeque.she could hardly get a knife through it.it was so very dry.DO NOT MAKE THIS CAKE.there are five stars for rating this cake.it does not deserve even 1.
By momeador
on March 27, 2013
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I LOVE this recipe. This cake is yummy, and like many other people have said, it's just like what Grandma used to make. I found it helpful to watch the episode for this recipe. Sure, it takes a full day to make it, but when I want to show my friends and family how much I love and appreciate them this is the cake I make. This cake also freezes well.
By acally
on February 11, 2013
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My mom is originally from the South & has been on a quest to find a coconut cake that tastes just like her grandma's. Most recipes/bakeries only use coconut in the frosting or coconut extract in the cake & weren't quite right. This recipe was spot-on. My mom LOVED the cake & is now requesting it for all future birthdays. Here's the thing: I definitely cheated when making this. No way I was going to bake a coconut & make homemade coconut cream. I would have been in the kitchen for days! I used store bought coconut milk (whole fat, coconut cream (trader joes makes a great one, & coconut water (100% coconut water. I also used a blend of unsweetened & sweetened coconut flakes. It still took a while but I think that's because I am not a baker by nature & was nervous about messing up. If you take the shortcuts I did, I think it would be easy after a couple times. The frosting is amazing. The cake is super-rich so a small piece is all you need!
Read all 178 reviews