Best 8 Seven Minute Frosting For Quick Coconut Layer Cake Recipes

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Are you craving a delightful and fluffy frosting to complement your quick coconut layer cake? Look no further! Discover the secrets of creating the perfect seven-minute frosting that will elevate your cake to new heights. With just a few simple ingredients and minimal effort, you can whip up a luscious and creamy frosting that will leave your taste buds tantalized. Get ready to embark on a culinary journey as we guide you through the steps of making this heavenly frosting that will transform your cake into an irresistible masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMAMA'S COCONUT CAKE WITH NO-FAIL SEVEN-MINUTE FROSTING



Grandmama's Coconut Cake with No-Fail Seven-Minute Frosting image

Grandmama's homemade coconut cake is a from-scratch cake with decadent (and no-fail) 7-minute icing. This is a favorite of our family!

Provided by The SouthernPlate Staff

Categories     Dessert

Time 57m

Number Of Ingredients 13

vegetable shortening and flour (for preparing the pans)
1 cup unsalted butter (two sticks, at room temp)
2 cups granulated sugar
5 eggs (large)
1 teaspoon vanilla extract
1 teaspoon coconut flavoring (found near the vanilla extract)
2.5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
No-fail seven-minute frosting
2 cups shredded sweetened coconut (for garnishing cake)

Steps:

  • Preheat oven to 350. Lightly grease and flour two 9-inch round cake pans or one 9x13-inch cake pan and set aside.
  • 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 and 30 to 35 minutes for a 9x13 cake.
  • Cool completely and frost with the no-fail seven-minute frosting. Sprinkle with coconut and press coconut into the cake's sides immediately after frosting.
  • Keep covered at room temperature for up to two days or in the refrigerator for up to one week.

COCONUT CAKE WITH 7-MINUTE FROSTING



Coconut Cake with 7-Minute Frosting image

Provided by Alton Brown

Categories     dessert

Time 1h40m

Yield 1 cake

Number Of Ingredients 20

1 coconut (see Cook's Note)
Vegetable oil, for cake pan
14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup fresh coconut milk
1/2 cup fresh coconut cream
8 ounces unsalted butter, room temperature
16 ounces sugar, approximately 2 1/4 cups
1 teaspoon coconut extract
4 egg whites
1/3 cup coconut water
3 large egg whites
12 ounces sugar, approximately 1 3/4 cups
1/3 cup coconut water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
Grated coconut from 1 coconut, approximately 8 to 10 ounces

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
  • Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
  • Combine the coconut milk and coconut cream in small bowl and set aside.
  • Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
  • With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
  • In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
  • Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
  • For the frosting:
  • Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
  • Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.

SEVEN-MINUTE FROSTING FOR COCONUT LAYER CAKE



Seven-Minute Frosting for Coconut Layer Cake image

Use this frosting to make our Coconut Layer Cake. If the weather is humid, beat the icing for an additional minute in each step to help stiffen it.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3 cups

Number Of Ingredients 5

2 large egg whites
1 1/2 cups sugar
2 teaspoons light corn syrup
1/4 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract

Steps:

  • Combine egg whites, sugar, corn syrup, and cream of tartar with 5 tablespoons cold water in top of a double boiler. Fill bottom of double boiler with two to three inches water; top pan should not touch water. With water boiling vigorously, beat egg mixture using a hand mixer on medium low 4 minutes, then high 3 to 4 minutes. Remove from heat. Add vanilla; continue to beat until icing holds its peaks, 3 to 5 minutes more; do not overmix or icing can get grainy.

COCONUT CAKE WITH 7-MINUTE FROSTING RECIPE



Coconut Cake with 7-Minute Frosting Recipe image

Provided by msippigrl

Number Of Ingredients 11

Homemade 7-Minute Frosting (simple syrup recipe):
A 13x9" Vanilla or Yellow Cake (from cake mix or your favorite scratch recipe), prepared and completely cooled in pan
Homemade 7-Minute Frosting (recipe below)
1 1/2 - 2 cups shredded sweetened coconut
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 cup water
1 cup granulated sugar
3 extra-large egg whites
1/4 teaspoon cream of tartar
Pinch salt
1 teaspoon vanilla extract

Steps:

  • NOTE: The cake needs to be completely cooled before it can be frosted so don't start making the frosting until it is. Preheat a small stove burner on medium-high heat. While it's preheating, add the water to a small, heavy 1-quart saucepan; add the sugar BUT do not stir it. Place on the preheated burner and cook, undisturbed, until it reaches soft-ball stage, or 238 degrees on candy thermometer. (This may take 15-20 minutes). A few minutes before the syrup is done, place the egg whites, cream of tartar, and salt in a large mixing bowl and beat on high speed of hand mixer until soft peaks form. (This took about 1 minute). Set aside until the syrup has finished cooking. Pouring in a thin stream, a little at a time, very slowly beat the hot syrup on high speed of mixer into the egg white mixture over 3-4 minutes, beating constantly. Beat in the vanilla and continue beating on high speed until it holds together well and forms firm peaks, 5-7 minutes. Immediately spread frosting on top of cake. Sprinkle shredded coconut over frosting.

SEVEN MINUTE FROSTING I



Seven Minute Frosting I image

My mother used to make this as a base before making her marshmallow frosting on some of her cakes.

Provided by Carol

Categories     Desserts     Frostings and Icings     White

Yield 12

Number Of Ingredients 5

2 egg whites
1 ½ cups white sugar
⅓ cup cold water
1 ½ teaspoons light corn syrup
1 teaspoon vanilla extract

Steps:

  • Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Add vanilla. Beat. Fills and frosts 2 layer cake, 8 or 9 inch.

Nutrition Facts : Calories 102.9 calories, Carbohydrate 25.7 g, Protein 0.6 g, Sodium 9.8 mg, Sugar 25.3 g

SEVEN-MINUTE FROSTING FOR QUICK COCONUT LAYER CAKE



Seven-Minute Frosting for Quick Coconut Layer Cake image

This frosting is used on our Coconut Layer Cake but it can be used with many different kinds of cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

3 large egg whites
2 teaspoons light corn syrup
1/2 teaspoon cream of tartar
1/3 cup cold water
1 1/2 cups sugar

Steps:

  • In a medium saucepan, bring 2 inches of water to a simmer.
  • In a large heatproof mixing bowl, combine reserved egg whites, light corn syrup, cream of tartar, water, and sugar.
  • Place bowl over simmering water (it should not touch water); with a handheld mixer, beat on high speed until stiff peaks form, about 7 minutes.
  • Remove bowl from heat; beat 3 to 5 minutes more to cool. Use immediately.

QUICK COCONUT LAYER CAKE



Quick Coconut Layer Cake image

This is quick because of the cake mix base, but it's luscious with its whipped cream frosting and loads of coconut. This would be terrific for Easter. Tint the coconut and add jellybeans on top! This is a combination of a couple of recipes from The Cake Mix Doctor. Please keep refrigerated. :)

Provided by Kimbo

Categories     Dessert

Time 40m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box yellow cake mix (no pudding in the mix)
1 cup sour cream
1 (8 1/2 fluid ounce) can Coco Lopez (found in the cocktail mixers section of supermarket)
1/4 cup vegetable oil
3 large eggs
2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Baker's angel flake sweetened coconut

Steps:

  • Beat cake ingredients with electric mixer on low speed for one minute to blend.
  • Increase speed to medium and beat for two minutes, scraping down sides when necessary.
  • Pour into two greased and floured 9" round cake pans.
  • Bake in a preheated 350 degree oven for approximately 25 minutes or until toothpick inserted in center comes out clean.
  • Cool on wire racks for 10 minutes, remove from pans and cool completely.
  • For frosting, beat cream on high speed until soft peaks form.
  • Add sugar and vanilla and beat to stiff peaks.
  • Frost between layers and on top and sides of cake.
  • Coat the outside surfaces liberally with grated coconut.

Nutrition Facts : Calories 740.1, Fat 51.2, SaturatedFat 26.2, Cholesterol 174.8, Sodium 508.8, Carbohydrate 64.4, Fiber 1.6, Sugar 38.1, Protein 8.4

ALTON BROWN'S COCONUT CAKE WITH 7 MINUTE FROSTING



Alton Brown's Coconut Cake With 7 Minute Frosting image

Saw this episode and knew I had to make this cake... ok, maybe I'll cheat here and there. Alton made his own coconut milk, coconut cream, and coconut extract from SCRATCH. Plus, he saved the coconut juice from the actual coconut to spray on top of the baked cakes. I haven't made this yet. I'm posting to see nutrition info. This will be my birthday cake in a couple days and I'm seeing what tweaking (less fat) I can get away with. Prep time is a guess.

Provided by The Savory Truffle

Categories     Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 18

14 1/4 ounces cake flour (3 cups)
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup coconut milk (fresh)
1/2 cup coconut cream (fresh)
8 ounces unsalted butter, room temp
16 ounces sugar (2 1/4 cups)
1 teaspoon coconut extract
4 large egg whites
1/3 cup coconut water
3 large egg whites
12 ounces sugar (1 3/4 cups)
1/3 cup coconut water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
8 ounces sweetened flaked coconut

Steps:

  • Preheat oven to 350.
  • Lightly oil two 9" round pans and line with parchment paper. Spray paper with a little additional oil.
  • Whisk together flour, baking powder and salt.
  • Combine coconut milk and cream in a separate bowl.
  • Cream the butter in a 3rd bowl (I know, I know) til fluffy (1 min.) and then gradually add sugar at a low speed. After sugar is incorporated, increase the speed to medium and cream about 2-3 minutes until it's lighter in color and texture.
  • Turn speed back to low and add flour mixture and milk mixture alternately in 3 additions. Do not over mix!
  • In another bowl beat egg whites until stiff and then slowly fold into the batter. You'll want to add a bit of the batter to the egg whites and then switch to adding the egg whites into the batter bowl.
  • Divide batter evenly between two bowls and bang on the counter to remove air bubbles.
  • Place on center rack and bake about 40 minutes or until light golden brown.
  • Cool in pans for ten minutes and then cool completely on a wire rack.
  • Once cakes have cooled, slice horizontally in half to form 4 layers. Then brush or spray them with the coconut juice.
  • Frosting: Bring 1 quart water to a boil in a saucepan and decrease to maintain a simmer.
  • Meanwhile, place egg whites, coconut water, sugar, salt and cream of tarter in a medium-sized bowl.
  • Place bowl over the simmering water and immediately begin beating with hand mixer at slow speed for 1 minute, then high speed for another 5 minutes.
  • Remove from heat and beat in coconut and vanilla extracts, beating for an additional minute.
  • Allow frosting to sit for 5 minutes before using. Allow about 3/4 cup frosting per layer, sprinkling about 1/2 cup coconut on top of each frosted layer. Repeat until the final layer and frost top and sides with last of the frosting and coconut.

Tips:

  • To make the perfect 7-minute frosting, use a metal bowl and a whisk. This will help the frosting come together quickly and smoothly.
  • Make sure your egg whites are at room temperature before you start. This will also help the frosting come together more easily.
  • Beat the egg whites and sugar over a double boiler until the sugar is completely dissolved. This will help prevent the frosting from becoming grainy.
  • Once the sugar is dissolved, remove the bowl from the heat and continue beating until the frosting is thick and fluffy. This may take several minutes.
  • Add the vanilla extract and coconut extract and beat until well combined.
  • Use the frosting immediately or store it in the refrigerator for later use.

Conclusion:

Seven-minute frosting is a quick and easy frosting that is perfect for cakes, cupcakes, and cookies. It is also a great way to add a touch of sweetness and flavor to your favorite desserts. With its fluffy texture and delicious flavor, seven-minute frosting is sure to be a hit with everyone who tries it.

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