Easy Coconut Cake With 7 Minute Icing Sheet Cake
Gear up yourself for an old-fashioned coconut cake recipe similar no other, cheers to Grandmama'due south corrupt no-fail 7-minute frosting. Endeavor non to lick the bowl clean!
Coconut lovers, are you gear up to devour a slice (or more than) of Grandmama'southward homemade onetime-fashioned coconut block? This from-scratch cake with decadent (and no-neglect) 7-minute icing is a favorite of our family for holidays and special occasions twelvemonth-circular. I found it in an old box of papers that belonged to my grandmother. She had typed it out on a letterhead from the company where she worked and after came back, circled information technology, and wrote in "Real proficient". After trying it for myself, I have to agree! When it comes to moist cakes, this is the mother of them all. If a crumb drops from your fork, don't be surprised if you find your finger chasing it around your plate – information technology'south just that good. I mean, a soft and fluffy interior coupled with coconut season is a match fabricated in cake heaven.
Complete with no-fail seven-minute frosting and a sprinkling of coconut, prepare yourself for a southern coconut cake feel dissimilar whatever other! One of the great things about Grandmama's 7-infinitesimal frosting is that y'all don't need a double boiler to go far. Y'all can also forget fretting over whether or not the weather condition is dry enough – this comes out perfect every time regardless. If you're making a layer cake and you like generous amounts of frosting, I propose doubling the frosting recipe.
Recipe Ingredients
- Vegetable shortening and flour for preparing your pans
- Unsalted butter
- Carbohydrate
- Eggs
- Vanilla extract
- Kokosnoot flavoring
- Flour
- Baking soda
- Baking powder
- Salt
- Buttermilk.
- Shredded sweetened coconut for garnishing the cake
- Foam together the butter and sugar in a large bowl with an electric mixer at medium speed until very smooth – at least four minutes.
- Add eggs, vanilla, and coconut flavoring and beat well to combine.
- In a separate medium sized basin, stir together flour, baking soda, blistering powder, and salt.
- Add flour mixture and the buttermilk to the butter mixture and beat with an electric mixer at medium speed, scraping down the sides as needed, until thoroughly blended and smooth – about 2 to three minutes.
- Pour batter into the prepared pans.
Prepare the No-Fail Vii-Minute Frosting – you lot tin discover the recipe and instructions hither. Don't worry, I also have a link to it in the recipe card below. Just print out both recipes and you're skilful.
I propose doubling the frosting for a layer cake just i recipe works fine if yous are careful with it. One recipe is plenty for a nine×13.
Now it's time to ice the cake.
Yous can absolutely make this as a nine×13 cake if y'all like. I ordinarily make 9×13 cakes because they are simpler and taste the same!
When you're done icing your old-fashioned coconut block, (as soon as y'all're washed, don't wait), press coconut into the sides and sprinkle it on acme.
Pretty as a motion picture!
I hope y'all get to brand this shortly and I'yard sure this volition become a recipe your family unit cherishes as much every bit mine does!
Storage
- This old-fashioned coconut cake can exist left in an airtight container at room temperature for up to 2 days and in the refrigerator for up to i week.
- Yous can also freeze cake slices for up to three months. Simply thaw them overnight in the refrigerator and then bring them to room temperature before serving.
Recipe Notes
- When making any kind of cake, it'due south best to utilise room temperature butter and eggs so the batter mixes together easily.
- Wondering where to detect the coconut flavoring? It can be found near the vanilla extract. While it may cost a couple of dollars, trust me, it's worth information technology.
- If you'd prefer not to buy buttermilk, you can merely use a cup of whole milk and add a tablespoon of vinegar or lemon juice to it. Stir and await five minutes before calculation information technology to the recipe. I've been getting a lot of questions near substitutions for whole milk in my recipes lately and while a exchange will work, I encourage you to stick with whole milk on this one. Some things are but worth information technology!
- If y'all want to toast the coconut before garnishing the cake, spread the kokosnoot on a parchment-lined baking canvas and place it in a 325-caste oven for about five minutes, or until it'south to your preference. Permit the kokosnoot to cool before you lot garnish your cake.
Recipe FAQs
What do you lot serve with block?
While a slice of kokosnoot cake is perfect on its own, you lot can also add some whipped cream or a scoop of vanilla ice cream if you lot can't resist!
If 1 cake isn't enough, here are some more mouthwatering block recipes:
Chocoholic Block
Peanut Butter Cake (From Scratch!) with PB Cream Cheese Frosting
Red Velvet Bundt Block
Italian Cream Cake with Pecan Cream Cheese Icing
Servings: 8
- vegetable shortening and flour for preparing the pans
- one cup unsalted butter two sticks, at room temp
- 2 cups granulated saccharide
- v eggs big
- 1 teaspoon vanilla extract
- one teaspoon coconut flavoring found near the vanilla extract
- ii.5 cups all-purpose flour
- one teaspoon blistering soda
- 1 teaspoon baking pulverisation
- 1/iv teaspoon salt
- 1 loving cup buttermilk
- No-fail seven-infinitesimal frosting click here for printable recipe
- 2 cups shredded sweetened coconut for garnishing cake
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Preheat oven to 350. Lightly grease and flour ii nine-inch circular cake pans or one 9x13-inch cake pan and prepare aside.
vegetable shortening and flour
-
Foam together the butter and sugar in a big basin with an electric mixer at medium speed until very smooth, at least four minutes. Add eggs, vanilla, and coconut flavoring and beat well to combine. In a dissever medium-sized bowl, stir together flour, baking soda, baking pulverization, and salt.
one cup unsalted butter, two cups granulated carbohydrate, 5 eggs, one teaspoon vanilla extract, ane teaspoon coconut flavoring, 2.five cups all-purpose flour, 1 teaspoon blistering soda, i teaspoon baking powder, 1/4 teaspoon salt
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Add flour mixture and the buttermilk to the butter mixture and vanquish with an electrical mixer at medium speed, scraping downward the sides as needed, until thoroughly composite and polish, around ii to three minutes.
1 cup buttermilk
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Pour batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean. This is about 25 to 30 minutes for round cakes and thirty to 35 minutes for a 9x13 cake.
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Cool completely and frost with the no-fail vii-minute frosting. Sprinkle with kokosnoot and press kokosnoot into the cake's sides immediately after frosting.
No-fail seven-minute frosting, ii cups shredded sweetened coconut
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Keep covered at room temperature for up to two days or in the refrigerator for up to ane calendar week.
Success is the sum of minor efforts, repeated mean solar day in and day out.
~Robert Collier
Source: https://www.southernplate.com/grandmamas-coconut-cake-with-no-fail-seven-minute-frosting/
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