Penn Herb Wellness Guide
Coconut Cake with 7-Minute Frosting
Angie McGowan
You'll go coco over the coconut-goodness packed into this cake!
Ingredients
- Cake2 Tbs vegetable oil
- 3 cups cake flour
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
- 1/2 cup coconut milk
- 1/2 cup coconut cream
- 1/2 cup butter, room temperature
- 2 1/4 cups sugar
- 1 tsp coconut extract
- 4 egg whites
- 1/3 cup coconut juice
- Frosting3 large egg whites
- 1 3/4 cups sugar
- 1/3 cup coconut juice
- 1/2 tsp cream of tartar
- 1/4 tsp kosher salt
- 1/2 tsp vanilla extract
- 1 tsp coconut extract
- 1/2 cup grated coconut
Directions
- Preheat oven to 350F.
- Lightly oil two 9-inch cake pans with vegetable oil. Line pans with parchment paper and then lightly oil again. Sprinkle with flour, and shake out excess.
- Place the cake flour, baking powder, and salt in a mixing bowl and whisk to combine. Combine coconut milk and coconut cream in another bowl and set aside.
- Place butter in mixing bowl of stand mixer and attach paddle attachment. Cream the butter on medium until light and fluffy, about one minute.
- Decrease the speed to low and slowly add the sugar. Once all the sugar is incorporated, turn the mixer back to medium and continue creaming until mixture is very light in color and fluffy, about 23 minutes.
- Add coconut extract and mix until incorporated.
- Turn the mixer to low speed and add the flour mixture. Then add the coconut milk mixture. Try not to over mix.
- In a separate bowl, use your hand mixer to beat the egg whites until they form stiff peaks.
- Fold the egg whites into the batter, just until combined.
- Divide the batter evenly between the two pans. Tap the pans on the counter several times to evenly distribute the batter.
- Place on middle rack in oven and bake for 40 minutes or until cakes are golden brown.
- Cool the cakes for 15 minutes in the pan and then remove and place on a cooling rack to continue cooling.
- When cakes are completely cooled, cut each layer in half to make four cake layers. Lightly brush the coconut juice on the cake layers.
- FrostingFill a sauce pan, or bottom of your double boiler, with some water and bring to a boil. Reduce heat to medium and continue to boil.
- In a mixing bowl, or top of double boiler, place egg whites, sugar, coconut juice, cream of tartar, and salt. Place this on top of boiling water and beat with your hand mixer on low speed for 1 minute.
- Increase hand mixer speed to high and continue to beat for 5 minutes or more or until frosting has thickened.
- Remove from heat and add vanilla and coconut extracts. Beat for another minute on high. Allow the frosting to set for 5 minutes before using.
- Frost top of layers and sprinkle with grated coconut, repeat with all layers. Frost top and sides of cake. Sprinkle with grated coconut.
Nutrition Facts
Calories 739
Calories from Fat 230 (31%)
(41%)Total Fat 27g
(94%)Saturated Fat 19g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
(8%)Cholesterol 24mg
(17%)Sodium 417mg
(8%)Potassium 284mg
Total Carbohydrate 120g
(13%)Dietary Fiber 3g
Sugars 82g
Sugar Alcohols 0g
(16%)Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright 2025 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.