Grandmama’s Coconut Cake with No-Fail Seven-Minute Frosting
Introduction:
Welcome to a slice of southern heaven! Grandmama’s Coconut Cake with No-Fail Seven-Minute Frosting is a testament to the simple joys of baking. This classic recipe has been passed down through generations, and it’s time for you to experience its magic. Delicate layers of coconut-infused cake, generously smothered in a cloud-like frosting – it’s a taste of pure nostalgia.
Ingredients: Unearthing the Best Flavors
Coconut Flour: A Nutty Revelation Grandmama’s secret? The delicate nuttiness of coconut flour. It lends a unique texture and flavor that sets this cake apart.
Coconut Milk: The Elixir of the Tropics For an authentic tropical twist, nothing beats the richness of coconut milk. It infuses the cake with a creamy, coconutty essence.
Shredded Coconut: Textural Bliss Every bite is a symphony of textures, thanks to the addition of shredded coconut. It’s the crowning jewel in this tropical masterpiece.
Eggs, Sugar, and Butter: The Pillars of a Perfect Cake The foundation of any great cake lies in these humble ingredients. Grandmama’s recipe ensures the perfect balance, resulting in a moist, tender crumb.
The Art of Mixing: Creating the Perfect Batter
Creaming Butter and Sugar: The Foundation This is where the magic begins. Creaming the butter and sugar together creates a light, airy base for the cake.
Incorporating Eggs: A Delicate Dance Adding eggs one at a time ensures a smooth, even incorporation. It’s a delicate dance that ensures a velvety texture.
Alternating Dry and Wet Ingredients: Achieving Harmony The secret to a perfect cake? Achieving harmony between the dry and wet ingredients. Grandmama’s recipe guides you through this crucial step.
Adding Shredded Coconut: A Textural Twist Here’s where the cake gets its delightful crunch. The addition of shredded coconut adds a textural twist that elevates every bite.
Baking: Transforming Batter into Bliss
Prepping the Pans: The Crucial First Step Properly greased and floured pans are the foundation of a beautifully baked cake. Grandmama’s tip: take your time with this step!
The Oven Dance: Finding the Right Temperature The right temperature is key. Follow Grandmama’s guidance to ensure your cake rises to perfection.
Testing for Doneness: A Toothpick’s Tale A toothpick inserted into the center should come out clean. It’s a simple test, but it ensures your cake is baked to perfection.
For the complete recipe and detailed instructions, visit the Coconut Cake with Seven-Minute Frosting Recipe.
Conclusion:
Indulging in Grandmama’s Coconut Cake with No-Fail Seven-Minute Frosting is like taking a trip to a tropical paradise. Each bite is a reminder of the simple pleasures that baking can bring. So go ahead, gather your ingredients, and create your own slice of southern bliss.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup shredded coconut
For the 7-Minute Frosting:
- 1 1/2 cups granulated sugar
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/3 cup water
- 2 large egg whites
- 1 1/2 teaspoons vanilla extract
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Mix the Flours: In a medium bowl, whisk together the all-purpose flour, coconut flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Incorporate Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla.
- Alternate Dry and Wet Ingredients: Gradually mix in the flour mixture, alternating with coconut milk. Begin and end with the flour mixture. Fold in the shredded coconut.
- Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Slice: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Once cooled, slice each cake horizontally to create six layers in total.
- Prepare the 7-Minute Frosting: In a heatproof bowl, whisk together sugar, cream of tartar, salt, water, and egg whites. Place the bowl over a pot of simmering water, ensuring the water doesn’t touch the bottom of the bowl. Beat with an electric mixer on high for 7 minutes, or until stiff peaks form. Remove from heat and stir in the vanilla extract.
- Frost the Cake: Place one cake layer on a serving platter. Spread a layer of 7-Minute Frosting on top. Repeat this process, stacking the layers and frosting until all layers are used.
- Final Touches: Coat the entire cake with the remaining frosting. If desired, sprinkle additional shredded coconut on top for a decorative finish.
- Serve and Enjoy: Allow the cake to set for a few minutes, then slice and serve. Enjoy your slice of tropical paradise!