Recipe Details

• Prep Time: 25 minutes
• Bake Time: 30 minutes
• Total Time: 55 minutes
• Yield: 12 slices

Ingredients

For the Cake

• 2 1/2 cups cake flour
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup coconut milk
• 1 cup sour cream
• 4 tablespoons milk
• 1 1/2 cups sweetened shredded coconut
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the Seven-Minute Frosting

• 1 1/2 cups granulated sugar
• 4 egg whites
• 1/3 cup water
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• Extra shredded coconut for garnish

Directions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Mix in coconut extract and vanilla extract.
5. In another bowl, whisk cake flour, baking powder, and salt.
6. Add dry ingredients to the butter mixture alternately with coconut milk, sour cream, and milk until smooth.
7. Fold in shredded coconut.
8. Divide batter evenly between prepared pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool cakes completely before frosting.
10. For the frosting, combine sugar, egg whites, water, and corn syrup in a heatproof bowl over simmering water.
11. Beat continuously with a hand mixer for about 7 minutes until glossy stiff peaks form.
12. Remove from heat, stir in vanilla extract, and frost cake immediately.
13. Sprinkle shredded coconut over the top and sides before serving.

Tips

• Room-temperature ingredients create the softest cake texture.
• Toast the coconut lightly for extra flavor and crunch.
• Keep frosting moving while beating so it stays fluffy and smooth.