Best Seven Minute Coconut Frosting Recipes

SEVEN-MINUTE FROSTING FOR QUICK COCONUT LAYER CAKE

Steps:

• In a medium saucepan, bring 2 inches of water to a simmer.
• In a large heatproof mixing bowl, combine reserved egg whites, light corn syrup, cream of tartar, water, and sugar.
• Place bowl over simmering water (it should not touch water); with a handheld mixer, beat on high speed until stiff peaks form, about 7 minutes.
• Remove bowl from heat; beat 3 to 5 minutes more to cool. Use immediately.

SEVEN-MINUTE FROSTING FOR COCONUT LAYER CAKE

Steps:

• Combine egg whites, sugar, corn syrup, and cream of tartar with 5 tablespoons cold water in top of a double boiler. Fill bottom of double boiler with two to three inches water; top pan should not touch water. With water boiling vigorously, beat egg mixture using a hand mixer on medium low 4 minutes, then high 3 to 4 minutes. Remove from heat. Add vanilla; continue to beat until icing holds its peaks, 3 to 5 minutes more; do not overmix or icing can get grainy.

SEVEN-MINUTE COCONUT FROSTING

Steps:

• Whisk the sugar, corn syrup, cream of tartar, salt, and water together in a small, heavy-bottomed saucepan. Bring to a boil over medium heat (do not stir it) and cook, undisturbed, until it reaches 240 degrees F on a candy thermometer, about 2 minutes; stirring can cause the sugar to crystallize.
• Meanwhile, in a medium bowl using an electric mixer on high speed, beat the egg whites until foamy.
• Once the sugar syrup reaches 240 degrees F, immediately and carefully pour it into the egg whites, with the mixer running on high speed, away from the beaters to prevent splattering and possible burns. Continue to beat until the frosting is glossy and fluffy, about 5 minutes. Beat in the coconut extract. Use immediately.

TRIPLE COCONUT CAKE WITH SEVEN-MINUTE COCONUT FROSTING

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans with butter or nonstick cooking spray. Line the bottom with parchment paper and grease. Lightly flour the pans; set aside.
• In a large bowl using an electric mixer on medium speed, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each before adding the next one.
• Sift the flour one more time, adding the baking powder. Add it in thirds to the batter, alternating with the coconut milk and beating well after each addition. Beat in the extracts.
• Divide the batter evenly between the two pans, and gently tap the bottoms against the countertop to get rid of any air bubbles. Bake until a cake tester inserted in the center comes out clean, about 30 minutes. Remove from the oven and let the cakes cool in the pans at least 10 minutes, then invert the pans onto greased wire racks. Remove and discard the parchment paper, then turn the cakes over and let them cool completely before frosting.
• Set one layer on a cake plate and cover evenly with 3/4 to 1 cup of the frosting. Set the other layer on top and use the remaining frosting to ice the top and side of the cake. Cover the top and side of the cake evenly with the coconut flakes. This cake does not require refrigeration.

COCONUT CUPCAKES WITH SEVEN-MINUTE FROSTING AND COCONUT FLAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking powder, salt, and sweetened coconut in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and whites, 1 at a time, beating after each addition.
• Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
• Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.