Vintage Coconut Cake With Seven Minute Frosting

coconut cake with 7 minute frosting

CAKE INGREDIENTS

1 cup unsalted butter two sticks, at room temp 2 cups granulated sugar 5 eggs large, at room temp 1 teaspoon vanilla extract 1/2 teaspoon coconut flavoring found near the vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 cup buttermilk 2 cups shredded sweetened coconut for garnishing cake butter and flour for preparing the pans

STEPS

Preheat oven to 350. Lightly grease and flour two 9-inch round cake pans. Cream together the butter and sugar in a large bowl with an electric mixer at medium speed until very smooth, at least four minutes. Add eggs, vanilla, and coconut flavoring and beat well to combine. In a separate medium-sized bowl, stir together flour, baking soda, baking powder, and salt. Add flour mixture and the buttermilk to the butter mixture and beat with an electric mixer at medium speed, scraping down the sides as needed, until thoroughly blended and smooth, around two to three minutes. Pour batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean. This is about 25 to 30 minutes for round cakes. Cool completely and frost with seven-minute frosting. Sprinkle with coconut and press coconut into the cake’s sides immediately after frosting.

KITCHEN sara raquet

STEPS 7 Minute Frosting

2 cup sugar 1/2 teaspoon salt 1 teaspoon cream of tartar 4 egg whites 6 tablespoons water 2 teaspoon vanilla

Combine all ingredients except vanilla in a stainless steel heavy-bottomed saucepan. Place mixture over medium-low heat and beat with an electric hand mixer constantly for 5-7 minutes, or until icing is fluffy and stiff peaks form when beaters are removed. Remove from heat and stir in vanilla and ice the cake.