There is something wonderfully nostalgic about a homemade coconut cake. This Coconut Cake with Seven-Minute Frosting combines a soft, tender coconut-flavored cake with a fluffy, glossy frosting and plenty of shredded coconut.
It is the kind of dessert that feels right at a holiday dinner, Easter celebration, birthday table, or Sunday family gathering. The cake is made from scratch with butter, sugar, eggs, buttermilk, and coconut flavoring, while the signature seven-minute frosting gives it a light, marshmallow-like finish.
The recipe behind this classic version comes from an old family-style Southern coconut cake tradition, where the cake is baked as either two 9-inch layers or a 9-by-13-inch cake and finished with coconut pressed over the frosting.
Why You’ll Love This Coconut Cake
This isn’t a dry, crumbly coconut cake.
The buttermilk helps create a tender crumb, while butter gives the cake a rich homemade flavor. Vanilla and coconut flavoring work together so the coconut flavor is noticeable without becoming overwhelming.
Then comes the seven-minute frosting.
The frosting is fluffy, glossy, and light rather than heavy like buttercream. Once spread over the cooled cake, shredded coconut is pressed into the frosting to finish the dessert.
It is simple, old-fashioned, and perfect for anyone who loves coconut.
Ingredients You’ll Need
For the Coconut Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut flavoring
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- Vegetable shortening and flour for preparing the pans
- 2 cups shredded sweetened coconut for decorating
These ingredients and the original baking method are consistent with the published family-style version of the cake.
For the Seven-Minute Frosting
- 1 1/2 cups granulated sugar
- 2 tablespoons light corn syrup
- 1/4 cup water
- 6 large egg whites
- 1 teaspoon vanilla extract
The original frosting method heats the egg-white mixture to 160°F before whipping it into glossy peaks.
How to Make the Coconut Cake
1. Prepare the Pans
Preheat your oven to 350°F.
Lightly grease and flour two 9-inch round cake pans.
You can also bake the cake in one 9-by-13-inch pan if you prefer a simpler sheet cake.
Set the prepared pans aside.
2. Cream the Butter and Sugar
Place the softened butter and granulated sugar in a large mixing bowl.
Beat with an electric mixer at medium speed until the mixture becomes very smooth and creamy.
Don’t rush this step. Creaming the butter and sugar thoroughly helps create a lighter cake texture.
The original recipe recommends beating them for at least four minutes.
3. Add the Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition.
Add the vanilla extract and coconut flavoring.
Beat until everything is well incorporated.
At this stage, the batter should smell wonderfully coconutty.
4. Combine the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
Mixing these ingredients separately helps distribute the leavening agents evenly throughout the flour.
5. Add the Flour and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
Mix until the batter is smooth and thoroughly combined.
Avoid excessive mixing once the flour has been incorporated.
The original recipe combines the flour mixture and buttermilk with the creamed butter mixture and mixes until smooth.
6. Divide the Batter
Pour the batter evenly between the prepared 9-inch cake pans.
Smooth the tops with a spatula.
If you’re using a 9-by-13-inch pan, spread the batter evenly across the pan.
7. Bake
Bake the round cakes for approximately 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
A 9-by-13-inch cake generally takes about 30 to 35 minutes.
Keep in mind that oven temperatures vary, so begin checking toward the shorter end of the baking range.
8. Cool Completely
Remove the cake from the oven and allow it to cool.
The cake needs to be completely cool before you frost it.
If you’re making a layer cake, carefully remove the cooled cakes from their pans.
How to Make Seven-Minute Frosting
The frosting is what makes this coconut cake especially memorable.
1. Combine the Ingredients
Place the sugar, corn syrup, water, and egg whites in a heatproof bowl that can be used with an electric mixer.
Do not add the vanilla yet.
2. Heat the Mixture
Place the bowl over a saucepan containing gently simmering water.
Whisk the mixture continuously.
Use a candy or instant-read thermometer to monitor the temperature.
Continue heating until the mixture reaches 160°F.
The original recipe specifically uses this temperature before transferring the bowl to the mixer.
3. Whip Until Glossy
Remove the bowl from the heat and place it on your mixer.
Using the whisk attachment, beat the mixture on high speed until it becomes thick and glossy and forms stiff peaks.
This generally takes about 6 minutes.
4. Add Vanilla
Add the vanilla extract and whip briefly until incorporated.
The frosting should look light, fluffy, and glossy.
Frost the cake immediately.
Seven-minute frosting is similar in texture to a fluffy meringue or marshmallow-like icing and is best spread while it is fresh.
How to Assemble the Layer Cake
Place one completely cooled cake layer on a serving plate.
Spread a generous layer of seven-minute frosting over the top.
Place the second cake layer on top.
Frost the top and sides of the cake.
Work relatively quickly because the frosting is easiest to spread when freshly prepared.
Immediately press shredded sweetened coconut onto the sides and sprinkle more over the top.
The coconut sticks beautifully to the soft frosting and gives the finished cake its classic appearance.
How to Make This as a 9-by-13 Cake
If you don’t want to assemble a layer cake, use a 9-by-13-inch pan.
Bake the cake according to the instructions above, allow it to cool completely, and spread the seven-minute frosting directly over the top.
One batch of frosting is generally enough for a 9-by-13-inch cake, while a generously frosted layer cake may require more.
Sprinkle shredded coconut over the frosting and gently press some onto the surface.
This version is especially convenient for potlucks and family gatherings.
Tips for the Best Coconut Cake
Use room-temperature butter. Soft butter creams much more effectively with sugar.
Don’t rush the creaming stage. Thoroughly creamed butter and sugar help create a better crumb.
Measure flour carefully. Too much flour can make the cake heavy.
Don’t overmix. Once the flour is incorporated, mix only until the batter is smooth.
Cool the cake completely. Warm cake can cause the frosting to soften or slide.
Prepare the frosting right before decorating. Seven-minute frosting is easiest to work with when freshly whipped.
Add the coconut immediately. Pressing it into the frosting while it is fresh helps it stick.
Should You Toast the Coconut?
You can, although traditional sweetened coconut works beautifully without toasting.
If you prefer a slightly deeper, nuttier flavor, spread the coconut on a parchment-lined baking sheet and toast it in a 325°F oven for about 5 minutes, watching carefully.
Allow it to cool before decorating the cake.
Toasted coconut adds a subtle caramelized flavor and a little extra color to the finished dessert.
Why Is It Called Seven-Minute Frosting?
The name comes from the short whipping/cooking process used to create the fluffy frosting.
The mixture is heated while being whisked and then beaten until it becomes thick and glossy. In this particular version, the mixture is heated to 160°F and then whipped for roughly six minutes.
The finished frosting has a soft, airy texture that is very different from traditional buttercream.
Can You Double the Frosting?
Yes.
If you’re making a two-layer cake and want a generous amount of frosting between the layers and over the sides, doubling the frosting can make decorating easier.
The published recipe specifically recommends doubling the frosting if you prefer generous frosting on a layer cake.
For a 9-by-13-inch cake, one batch is generally sufficient.
How to Store Coconut Cake
Once frosted, keep the cake covered.
The published recipe recommends keeping the covered cake at room temperature for up to two days or refrigerated for up to one week.
If refrigerating it, allow the cake to sit at room temperature for a short time before serving so the texture isn’t overly cold.
Can You Make It Ahead?
Yes.
The cake layers can be baked ahead, cooled completely, wrapped well, and kept until you’re ready to decorate.
For the best presentation, make the seven-minute frosting closer to serving time.
If you’re preparing the cake for a holiday meal or party, baking the cake the day before can make the final decorating much easier.
Easy Variations
Add More Coconut
If you’re a serious coconut lover, add extra shredded coconut between the layers.
You can also sprinkle a thicker layer over the top.
Toast the Coconut
Toasted coconut gives the cake a deeper, slightly nutty flavor.
Add Coconut Extract
For an even stronger coconut flavor, use a little additional coconut flavoring, but add it gradually so it doesn’t overpower the cake.
Make a Sheet Cake
The 9-by-13-inch version is perfect for birthdays, church gatherings, potlucks, and holiday dinners.
There’s no need to worry about stacking or decorating multiple layers.
Frequently Asked Questions
Can I make this cake without coconut flavoring?
Yes, but the coconut flavor will be more subtle. The shredded coconut on the outside still provides coconut flavor and texture.
Can I use a 9-by-13-inch pan?
Absolutely. The original recipe gives instructions for both two 9-inch round pans and a 9-by-13-inch pan.
Why does my seven-minute frosting become runny?
The egg-white mixture may not have been heated sufficiently or whipped long enough. Using a thermometer and heating it to 160°F before whipping provides a more reliable method.
Does seven-minute frosting need refrigeration?
The finished cake should be stored according to safe food-storage practices. The published cake recipe gives room-temperature and refrigerated storage guidance for the completed cake.
Can I use unsweetened coconut?
Yes, but the cake will be less sweet and the coconut flavor may be slightly different. Sweetened shredded coconut is the traditional choice for this version.
A Classic Coconut Cake Worth Making
This old-fashioned Coconut Cake with Seven-Minute Frosting is the kind of dessert that feels like it belongs in a family recipe box.
The tender homemade cake, delicate coconut flavor, fluffy frosting, and generous coating of shredded coconut create a dessert that is both beautiful and comforting.
It is especially wonderful for holidays and special occasions, but it’s simple enough to make whenever you’re craving a classic homemade cake.
Whether you choose two elegant layers or an easy 9-by-13-inch version, give the cake time to cool, make the frosting fresh, and don’t be shy with the coconut.
The result is a soft, sweet, wonderfully old-fashioned coconut cake that is hard to forget.
