ADVERTISEMENT
Coconut Cake with Seven-Minute Frosting
This Coconut Cake with Seven-Minute Frosting from deesviral is soft, fluffy, and loaded with rich coconut flavor. Finished with a light creamy frosting and coated in sweet shredded coconut, this elegant homemade cake is perfect for holidays, birthdays, or any special gathering.
Recipe Details
- Author: deesviral
- Prep Time:
- Cook Time:
- Total Time:
- Yield: 10–12 servings
- Category: Dessert / Cake
- Cuisine: American
- Keywords: coconut cake, seven-minute frosting, coconut dessert, layer cake, deesviral
Ingredients
For the Cake
- 1 package (15.25 oz) white cake mix
- 1 can (13.5 oz) coconut milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
For the Frosting
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Coconut Coating
- 1 can (14 oz) sweetened condensed milk
- 1 bag (14 oz) shredded sweetened coconut, divided
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, combine cake mix, coconut milk, eggs, vanilla extract, and softened butter. Beat until smooth.
- Divide batter evenly between prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool completely.
- For the frosting, beat cream cheese until smooth. Add powdered sugar and vanilla extract, then mix until creamy.
- In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Place one cake layer on a serving plate. Drizzle lightly with sweetened condensed milk and sprinkle with shredded coconut.
- Spread frosting over the layer, then add the second cake layer.
- Frost the top and sides of the cake completely.
- Press the remaining shredded coconut all over the cake.
- Chill slightly before slicing and serving.
Tips & Variations
- Toast part of the coconut for extra flavor and texture.
- Add coconut extract for a stronger coconut taste.
- Keep refrigerated for the freshest texture.
Why This Recipe Works
Coconut milk keeps the cake moist and tender, while the fluffy frosting balances the sweetness perfectly. The shredded coconut coating adds texture and gives the cake its beautiful bakery-style finish.
