Coconut Cake with Seven-minute Frosting

COCONUT CAKE FROSTED WITH THE FAMOUS 7-MINUTES FROSTING 

Coconut Cake with Seven-minute Frosting

Searching for the right coconut cake that doesn’t skimp on the taste of coconut? Don’t go anymore. This is a coconut cake that’s just fine. To give you as much coconut flavor as possible, it uses a mixture of coconut milk, coconut extract, and coconut flakes.

This Coconut Cake is made from scratch and full of bold coconut flavor and topped off with the famous frosting for 7 minutes.

This is the kind of cake that’s going to wow everyone in the house!

INGREDIENTS:

• Vegetable shortening for greasing the pans and some flour to dust it on them.
• 2.5 Cups.Of all-purpose flour.
• 2 Cups.Of granulated sugar.
• 1 Cup.Of unsalted butter soft at room temp.
• 1 Cup.Of buttermilk.
• 5 large eggs.
• 1 t.Of vanilla extract.
• 1 t.Of coconut flavoring.
• 1 t.Of baking soda.
• 1 t.Of baking powder.
• 1/4 t.Of salt.

FOR GARNISH:

• 2 Cups.Of shredded sweetened coconut.

INSTRUCTIONS:

1. Lightly grease and flour two 9-inch round cake pans.
2. Cream the butter and sugar together in a wide bowl with a medium-speed electric mixer until very creamy, for at least four minutes.
3. Add the flavoring of the eggs, vanilla, and coconut and beat well to blend.
4. Stir together the flour, baking soda, baking powder, and salt in a small medium-size dish.
5. Apply the buttermilk and flour mixture to the butter mixture and beat for 3 minutes with an electric mixer at moderate speed, scraping down the sides as needed, until thoroughly blended and smooth.
6. In the prepared pots, pour batter, and bake in a preheated oven at 350 degrees, until a toothpick inserted in the middle comes out clean, for round cakes for 30 minutes
7. Completely cool and frost it with my seven minutes frosting without fail.
8. Sprinkle with the shredded sweetened coconut and directly after frosting, press the coconut into the sides.
9. Keep it covered for up to two days at room temp or for up to a week in the refrigerator.

ENJOY IT!

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