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Coconut Cake with Seven-minute Frosting

COCONUT CAKE FROSTED WITH THE FAMOUS 7-MINUTES FROSTING 

Coconut Cake with Seven-minute Frosting
Coconut Cake with Seven-minute Frosting

Coconut Cake with Seven-minute Frosting Recipe

Searching for the right coconut cake that doesn’t skimp on the taste of coconut? Don’t go anymore. This is a coconut cake that’s just fine. To give you as much coconut flavour as possible, it uses a mixture of coconut milk, coconut extract, and coconut flakes.

This Coconut Cake is made from scratch and full of bold coconut flavour and topped off with the famous frosting for 7 minutes.

This is the kind of cake that will wow everyone in the house!

More Cake Recipes:

Coconut Cake with Seven-minute Frosting is so delicious, And If you like this Coconut Cake, you may be interested in some of our other delightful Cake recipes like Very Moist Coconut Sheet Cake or Coconut Orange Cake or maybe you like this Easy Pineapple Coconut Cake Recipe. 

How To Make Coconut Cake with Seven-minute Frosting Recipe


INGREDIENTS:

  • Vegetable shortening for greasing the pans then some flour to dust on them.
  • 2.5 Cups.Of all-purpose flour.
  • 2 Cups.Of granulated sugar.
  • 1 Cup.Of unsalted butter soft at room temp.
  • 1 Cup.Of buttermilk.
  • 5 large eggs.
  • 1 t.Of vanilla extract.
  • 1 t.Of coconut flavouring.
  • 1 t.Of baking soda.
  • 1 t.Of baking powder.
  • 1/4 t.Of salt.

FOR GARNISH:

  • 2 Cups.Of shredded sweetened coconut.

INSTRUCTIONS:

First Lightly grease then flour two 9-inch round cake pans.

Cream the butter and sugar together in a wide bowl with a medium-speed electric mixer until very creamy, for at least four minutes.

Add the flavouring of the eggs, vanilla, and coconut and beat well to blend.

Then Stir together the flour, baking powder, baking soda, and salt in a small medium-size dish.

And apply the buttermilk and flour mixture to the butter mixture then beat for 4 minutes with an electric mixer at moderate speed, and scraping down the sides as needed, until thoroughly blended and smooth.

In the prepared pots, pour batter, and bake in a preheated oven at 350 degrees, until a toothpick inserted in the middle comes out clean, for round cakes for 30 minutes

Completely cool and frost it with my seven minutes of frosting without fail.

Sprinkle with the shredded sweetened coconut and directly after frosting, press the coconut into the sides.

Keep it covered for up to two days at room temp or for up to a week in the refrigerator.

ENJOY IT!

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