HOW TO MAKE COCONUT CAKE WITH SEVEN-MINUTE FROSTING?
If you are searching for a show-stopping dessert to grace your table this season, then you can check out this delicious coconut cake. For all your springtime festivities, light and fluffy, moist, and tasty white cake with frosting and coconut flakes is the ideal dessert.
This is not yet a typical dessert to be made in winter, but it was still made in January in my family to celebrate our grandpa’s birthday. It was the dessert he most loved enjoying. My birthday was also in the winter months, and at the same time, there was typically a large party of a birthday cake, at least for my dad.
The 7-minute frosting that everybody knows, is really very tricky to prepare. I have created a simpler to make a variant of this quite frosty treat. If you had never had coconut, this coconut cake might be very appetizing to you for lack-of-a-better-word.
To grease the pans, I used Vegetable shortening, and I dust some flour on them.
2+1/2 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 Tsp.Of Vanilla extract.
1 Tsp.Of Coconut extract.
1 Tsp.Of Baking soda.
1 Tsp.Of Baking powder.
1/4 Tsp.Of Salt.
FOR GARNISH, I USED:
2 Cups.Of Sweetened shredded coconut.
I greased and floured two “9-inch“ round cake pans gently.
I creamed the butter with sugar together in a big bowl with a medium-speed electric mixer for no less than 4 minutes, until extremely creamy.
Then I added eggs, vanilla extract, and coconut flavoring to the mix, and beat well.
Then in a medium-sized dish, I stir in the flour, the baking soda, baking powder, and a pinch Of salt.
At this point, I added the buttermilk and flour mixture to the butter mixture.
It takes around 3 minutes to beat with an electric mixer at moderate speed until thoroughly mixed and smooth.
And in the greased pans, I poured the batter, and I baked for 30 minutes in a preheated oven at 350 degrees for circular cakes, or until a toothpick inserted in the center comes out clean.
When finished, I cooled it absolutely and frosted it without fail with my 7-minute frosting.
I sprinkle with the shredded sweetened coconut immediately after frosting and I pressed the coconut into the sides.
Finally, at room temperature, I leave it covered for up to 2 days or in the refrigerator for up to 1 week.