Grandmamaโs Homemade Coconut Cake is a from scratch cake with decadent (and no fail) 7 minute icing. This is a favorite of our family for holidays and special occasions year round. I found it in an old box of papers that belonged to my grandmother. She had typed it out on letterhead from the company where she worked and later came back, circled it, and wrote in โReal goodโ. After trying it for myself, I had to agree! When it comes to moist cakes, this is the mother of them all. If a crumb drops from your fork, donโt be surprised if you find your finger chasing it around your plate โ itโs just that good.
Top it off with no fail seven minute frosting and a sprinkling of coconut and prepare yourself for a coconut cake experience unlike any other! One of the great things about Grandmamaโs seven minute frosting is that you donโt need a double boiler to make it and you can forget fretting over whether or not the weather is dry enough โ this comes out perfect every time regardless. If youโre making a layer cake and you like generous amounts of frosting, I suggest doubling the frosting recipe.
This cake has become one of the break out hits from my third cookbook, Sweetness. Iโve received so many emails saying the price of the cookbook was worth it for this one recipe alone. And if that wasnโt recommendation enough, my motherโs friends tell me this is the recipe she tells everyone that they just โhaveโ to make first the moment they get that cookbook.
INGREDIENTS:
1-1/2 c. Sugar,
2 Tbsp corn syrup,
1/4 c.water,
6 egg whites,
tsp. Vanilla
INSTRUCTIONS:
1.In a heat proof bowl of an electric mixer, mix all ingredients (except vanilla) and place the bowl over a saucepan of simmering water.
2.Whisk the mixture until it reaches 160 degrees using a candy or instant read thermometer.
3.Transfer the mixing bowl to your mixer, and with the whisk attachment, beat on high until stiff, glossy peaks form (about 6 minutes).
4.Whip in the vanilla. Frost cake immediately.
5.Enjoy!
Coconut Cake with Seven-minute Frosting!!!
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutes1
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Ingredients
1 1 -1/2 c. Sugar,
2 Tbsp 2 corn syrup,
1/4 1/4 c.water,
6 6 egg whites,
tsp. Vanilla
Directions
- In a heat proof bowl of an electric mixer, mix all ingredients (except vanilla) and place the bowl over a saucepan of simmering water.
- Whisk the mixture until it reaches 160 degrees using a candy or instant read thermometer.
- Transfer the mixing bowl to your mixer, and with the whisk attachment, beat on high until stiff, glossy peaks form (about 6 minutes).
- Whip in the vanilla. Frost cake immediately.
- Enjoy!
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