Coconut Cake with Seven Minute Frosting

For the Cake:

Ingredients:

3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
1 cup coconut milk (or buttermilk)
4 large eggs
1 cup shredded sweetened coconut
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract (optional)

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy. This will take about 3-4 minutes using an electric mixer.
Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in Wet Ingredients: Add the vanilla extract (and almond extract, if using) to the butter mixture. Then, alternately add the flour mixture and coconut milk to the creamed butter mixture, starting and ending with the flour mixture. Mix just until combined.
Add Coconut: Fold in the shredded coconut.
Bake: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the Seven-Minute Frosting:

Ingredients:

1 1/2 cups granulated sugar
1/2 cup light corn syrup
1/4 cup water
3 large egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract

Instructions:

Prepare a Double Boiler: In a heatproof bowl, combine the sugar, corn syrup, and water. Place the bowl over a pot of simmering water (double boiler method).
Cook Syrup Mixture: Heat the mixture, stirring occasionally, until the sugar has dissolved and the syrup reaches 240°F (115°C) on a candy thermometer.
Beat Egg Whites: While the syrup is heating, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium speed until stiff peaks form.
Combine Syrup and Egg Whites: Once the syrup reaches 240°F (115°C), remove it from heat. With the mixer running on high speed, slowly pour the hot syrup into the beaten egg whites. Continue to beat until the mixture is thick and glossy and the bowl is cool to the touch. This will take about 7 minutes.
Add Vanilla: Beat in the vanilla extract.

To Assemble:

Frost Layers: Place one layer of cake on a serving platter and spread a layer of frosting over the top. Repeat with the remaining cake layers.
Frost Sides and Top: Frost the sides and top of the cake with the remaining Seven-Minute Frosting. You can sprinkle extra shredded coconut on top for decoration.
Chill: Let the cake set for at least 1 hour to allow the frosting to firm up.

When evaluating the nutritional content of Coconut Cake with Seven-Minute Frosting, it’s important to consider the individual ingredients and their typical quantities. Here’s a general overview of the nutritional aspects of both the cake and the frosting:

Nutritional Breakdown

1. Coconut Cake

Ingredients:

Flour: Provides carbohydrates and some protein.
Sugar: Contributes to overall calorie content with minimal nutritional value beyond energy.
Butter: Adds fats, including saturated fats, and contributes to the caloric density.
Coconut Milk: Offers fats and some vitamins and minerals.
Eggs: Provide protein, healthy fats, and essential nutrients such as vitamins A, D, and B12.
Shredded Coconut: Adds fiber, healthy fats, and some essential minerals.

Typical Nutritional Content per Serving (1 slice, ~1/12th of a 9-inch cake):

Calories: 300-400 kcal
Total Fat: 15-20 grams
Saturated Fat: 10-15 grams
Cholesterol: 50-80 mg
Sodium: 200-300 mg
Total Carbohydrates: 40-50 grams
Dietary Fiber: 2-4 grams
Sugars: 30-35 grams
Protein: 3-5 grams

2. Seven-Minute Frosting

Ingredients:

Sugar: Provides the majority of the frosting’s calories and contributes to its sweetness.
Egg Whites: Offer protein and minimal fat.
Corn Syrup: Adds sweetness and affects the texture of the frosting.

Typical Nutritional Content per Serving (1 tablespoon of frosting):

Calories: 50-70 kcal
Total Fat: 0 grams
Cholesterol: 0 mg
Sodium: 5-10 mg
Total Carbohydrates: 13-18 grams
Sugars: 13-18 grams
Protein: 0 grams

Key Nutritional Considerations

Calories: Coconut cake and its frosting can be quite calorie-dense due to the sugar and fats. Moderation is key if you’re monitoring caloric intake.
Fats: The cake contains butter and shredded coconut, both of which contribute to its fat content, including saturated fats. The frosting is fat-free but high in sugar.
Sugar: Both the cake and frosting have high sugar content, which can contribute to increased calorie intake and impact blood sugar levels.
Fiber: The shredded coconut in the cake provides some dietary fiber, which is beneficial for digestion.

Health Tips

Portion Control: Enjoying smaller portions can help manage calorie and sugar intake while still allowing you to enjoy this treat.
Balance: Complementing your dessert with a balanced diet and regular physical activity can help mitigate some of the impacts of occasional indulgence.
Substitutions: Consider using reduced-fat or lower-sugar alternatives if you’re looking to make a healthier version of the cake.

Overall, while Coconut Cake with Seven-Minute Frosting can be a delicious treat, it’s rich in sugars and fats, so it’s best enjoyed in moderation as part of a balanced diet.

Coconut Cake with Seven-Minute Frosting is a delicious treat, and while it’s primarily enjoyed for its taste, there are some benefits and interesting aspects to consider:

Benefits and Interesting Aspects

1. Nutritional Benefits of Coconut

Fiber: Coconut is high in dietary fiber, which aids in digestion and helps maintain a healthy gut.
Healthy Fats: Coconuts contain medium-chain triglycerides (MCTs), which can be easier for the body to digest and convert into energy.
Minerals: Coconuts provide important minerals like potassium, magnesium, and iron, which are essential for overall health.

2. Seven-Minute Frosting

Light and Fluffy: Unlike some frostings that can be heavy and rich, Seven-Minute Frosting is light and airy, which can be a nice contrast to the denser cake layers.
Less Fat: Since Seven-Minute Frosting is made primarily with egg whites and sugar, it typically has less fat than butter-based frostings.

3. Special Occasion Appeal

Celebratory: Coconut Cake with Seven-Minute Frosting is often used for special occasions like birthdays, holidays, and weddings. Its elegant appearance and delightful taste make it a favorite for celebratory events.
Versatile Decoration: The frosting is smooth and holds up well, making it great for decorating cakes with intricate designs or coconut flakes.

4. Flavor and Texture

Unique Taste: The combination of coconut and a fluffy frosting provides a unique flavor and texture that many people find delightful and refreshing.
Moisture: Coconut cake tends to be moist due to the fat content in coconut milk and the shredded coconut itself.

5. Nostalgic Value

Traditional Recipe: For many, Coconut Cake with Seven-Minute Frosting may bring back fond memories of family gatherings and special occasions. This nostalgic value can be an important aspect of its appeal.

Health Considerations

While the benefits of the ingredients are notable, it’s also good to be mindful of the following:

Moderation: Coconut cake is a dessert, and like all treats, it’s best enjoyed in moderation.
Sugar Content: Seven-Minute Frosting, being primarily made of sugar, can be high in sugar. It’s important to balance it with a healthy diet.

History of Coconut Cake and Seven-Minute Frosting

Coconut Cake

Origins and Development:

Early Uses of Coconut: The use of coconut in cooking can be traced back to tropical regions where coconut palms are native, including parts of Southeast Asia, the Pacific Islands, and South America. Coconuts have been used in various forms—milk, oil, and shredded—in traditional dishes for centuries.
Arrival in America: Coconut made its way to the United States through trade routes established in the 19th century. It began to gain popularity as a baking ingredient during this period, particularly as shipping and preservation methods improved, making coconut more accessible to American households.
American South: By the early 20th century, coconut cake became a Southern staple. Its rich flavor and moist texture made it a popular choice for celebrations and special occasions in Southern homes. The cake’s appeal was partly due to its use of readily available coconut in both shredded and milk forms.
Classic Recipe Evolution: Coconut cake recipes evolved to include different types of coconut (sweetened, unsweetened, and toasted) and various baking techniques. The cake is often layered and topped with a generous amount of shredded coconut, which adds both texture and flavor.

Seven-Minute Frosting

Origins and Development:

Early 20th Century: Seven-Minute Frosting became popular in the 1920s and 1930s in the United States. Its name reflects the approximate time it takes to prepare—about seven minutes of mixing and cooking.
Boiled Frosting: The frosting is a type of boiled frosting, made by heating a sugar syrup and then whipping it into beaten egg whites. This method creates a light, airy texture that was a refreshing alternative to heavier buttercream frostings of the time.
Economic Choice: During the Great Depression and World War II, Seven-Minute Frosting became a more economical choice for many households. It uses egg whites rather than butter, which helped families save on more expensive ingredients.
Popularity in Baking: Over the decades, Seven-Minute Frosting has remained a popular choice for decorating cakes. Its smooth, glossy finish makes it ideal for cake decoration and it pairs well with a variety of cake flavors, including coconut cake.

Cultural Significance

Coconut Cake:

Celebratory Dish: Coconut cake is often associated with Southern hospitality and celebrations. Its rich flavor and attractive appearance make it a favored choice for weddings, birthdays, and holidays.
Regional Variation: Variations of coconut cake exist throughout the United States and the Caribbean, each with its own regional twist, often incorporating local ingredients or techniques.

Seven-Minute Frosting:

Nostalgia: Seven-Minute Frosting evokes a sense of nostalgia for many, reminding people of family gatherings and traditional baking practices. It was a popular choice for many home bakers who wanted a light, fluffy frosting without using large amounts of butter.
Enduring Appeal: Despite changes in baking trends and the rise of new frosting types, Seven-Minute Frosting remains a classic choice for its texture and ease of preparation. Its ability to hold up well in decoration and its lightness make it a favorite in many traditional cake recipes.

The lovers of Coconut Cake with Seven-Minute Frosting span a diverse range of people who appreciate its unique combination of flavors and textures. Here’s a closer look at who might enjoy this classic dessert:

1. Fans of Classic American Desserts

Traditionalists: People who enjoy classic American desserts often appreciate the nostalgic appeal of Coconut Cake. Its presence at family gatherings, holidays, and celebrations makes it a favorite among those who value traditional recipes.
Home Bakers: Amateur bakers who enjoy recreating time-honored recipes from cookbooks or family traditions might be drawn to this cake, especially because of its rich history and distinctive taste.

2. Coconut Enthusiasts

Coconut Lovers: Individuals who have a particular fondness for coconut in various forms—shredded, toasted, or as coconut milk—are likely to love the rich coconut flavor and texture in this cake.
Tropical Flavor Aficionados: Those who enjoy tropical flavors and ingredients often find Coconut Cake especially appealing, as it offers a taste of the tropics even when made in more temperate regions.

3. Fans of Light, Fluffy Desserts

Texture Seekers: Seven-Minute Frosting is known for its light, airy texture. People who prefer lighter frostings and cakes with a fluffy consistency might gravitate toward this combination for its contrast to denser cakes.
People Watching Their Fat Intake: Since Seven-Minute Frosting is fat-free compared to butter-based frostings, it can be a preferred choice for those looking to reduce their fat intake while still enjoying a sweet treat.

4. Dessert Enthusiasts

Cake Connoisseurs: Individuals who appreciate the art of cake-making and enjoy trying different types of cakes are likely to be fans of Coconut Cake with Seven-Minute Frosting. Its rich flavor and classic presentation make it a noteworthy dessert for those who love exploring various cake recipes.
Celebration Planners: This cake is often chosen for special occasions, making it a favorite among those planning parties, weddings, or other celebrations where a classic and impressive dessert is desired.

5. Those with a Nostalgic Connection

Family Tradition Keepers: For many, Coconut Cake with Seven-Minute Frosting is a dessert that evokes fond memories of family gatherings and cherished recipes passed down through generations. Those who have grown up with this cake might love it for its sentimental value.

6. Food Historians and Enthusiasts

Culinary Historians: Those interested in the history of food and traditional recipes might find the story of Coconut Cake and Seven-Minute Frosting particularly fascinating. The historical context of these recipes adds depth to their enjoyment.

In summary, Coconut Cake with Seven-Minute Frosting appeals to a wide range of people, from those who love classic American desserts and tropical flavors to fans of light, fluffy textures and nostalgic recipes. Whether for its historical significance, unique taste, or celebratory nature, this cake holds a special place in many hearts and kitchens

Here’s a step-by-step guide to the preparation of Coconut Cake with Seven-Minute Frosting, detailing each stage from ingredient preparation to cake assembly:

Preparation Guide for Coconut Cake with Seven-Minute Frosting

1. Gather Ingredients and Tools

Ingredients for Coconut Cake:

3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
1 cup coconut milk (or buttermilk)
4 large eggs
1 cup shredded sweetened coconut
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract (optional)

Ingredients for Seven-Minute Frosting:

1 1/2 cups granulated sugar
1/2 cup light corn syrup
1/4 cup water
3 large egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract

Tools:

3 9-inch round cake pans
Parchment paper or non-stick spray
Mixing bowls
Electric mixer or stand mixer
Heatproof bowl (for frosting)
Candy thermometer
Wire racks for cooling
Spatula
Cake knife (for leveling)

2. Prepare the Cake

a. Preheat Oven:

Preheat your oven to 350°F (175°C).

b. Prepare Cake Pans:

Grease and flour three 9-inch round cake pans, or line them with parchment paper.

c. Mix Dry Ingredients:

In a medium bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.

d. Cream Butter and Sugar:

In a large bowl, using an electric mixer, cream together 1 cup softened butter and 2 cups granulated sugar until light and fluffy, about 3-4 minutes.

e. Add Eggs and Extracts:

Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in 1 tsp vanilla extract and 1/2 tsp almond extract (if using).

f. Combine Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with 1 cup coconut milk (or buttermilk). Start and end with the dry ingredients. Mix until just combined.

g. Fold in Coconut:

Fold in 1 cup shredded sweetened coconut.

h. Bake:

Divide the batter evenly among the prepared pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

i. Cool:

Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

3. Prepare the Seven-Minute Frosting

a. Prepare Double Boiler:

In a heatproof bowl, combine 1 1/2 cups granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water. Place the bowl over a pot of simmering water.

b. Heat Syrup Mixture:

Cook, stirring occasionally, until the sugar has dissolved and the mixture reaches 240°F (115°C) on a candy thermometer.

c. Beat Egg Whites:

While the syrup is heating, place 3 large egg whites and 1/4 tsp cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form.

d. Combine Syrup and Egg Whites:

Once the syrup reaches 240°F (115°C), remove from heat. With the mixer running on high speed, slowly pour the hot syrup into the beaten egg whites. Continue to beat until thick, glossy, and cool to the touch, about 7 minutes.

e. Add Vanilla:

Beat in 1 tsp vanilla extract.

4. Assemble and Frost the Cake

a. Level the Cake Layers:

If necessary, use a cake knife to level the tops of the cooled cake layers to ensure even stacking.

b. Layer the Cake:

Place one cake layer on a serving platter or cake board. Spread a layer of Seven-Minute Frosting on top.
Add the second cake layer and repeat the frosting process.
Top with the third cake layer.

c. Frost the Cake:

Spread the remaining Seven-Minute Frosting over the top and sides of the cake. Smooth the frosting or create decorative swirls as desired.

d. Decorate:

Optionally, sprinkle shredded coconut over the top and sides of the frosted cake for added texture and decoration.

e. Chill:

Allow the cake to set for at least 1 hour in the refrigerator to let the frosting firm up.

f. Serve:

Slice and serve the cake. Enjoy!

This detailed preparation guide will help you create a delicious Coconut Cake with Seven-Minute Frosting, perfect for any special occasion or as a delightful treat.