I truly enjoy cake. Well, certain cakes. I adore wedding cake and carrot cake. I can skip on every piece of chocolate cake or chocolate-frosted cake. The one thing that holds true for all cakes that I enjoy is the frosting. I do love a strong ratio of frosting to cake.
Being a fan of anything but chocolate, I tend to make either cream cheese or buttercream frosting for cake. Between the two of them, I find that I can frost any cake I make. Recently I decided that perhaps I should expand my repertoire and give a classic frosting a try: 7-minute frosting.
All of the descriptions made it sound like a lovely marshmallow-y topping that I would enjoy. I was wrong While my sweet tooth can tolerate the utter sweetness of white chocolate, this frosting threw me for a loop. It was so painfully sweet that I actually discarded the entire batch and didn’t finish my slice of cake.
Which brings me to the title of this article: No Need for Frosting Coconut Cake. I chose a coconut cake, as many people suggested it as the perfect pairing for 7-minute frosting. One bite of the cake (on its own), and I was hooked. It was moist, had a delightful taste of coconut, and just the right amount of sweetness. However, for this cake I didn’t need a frosting. Definitely not the 7-minute version.
This cake was the perfect end of the meal treat topped (perhaps topped with a dollop of whipped cream). Even if you are a frosting addict, as am I, I guarantee you’ll love it as. Give it a try; you won’t be disappointed.
- 1/2 cup salted butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp. coconut extract
- 1/2 Tb. baking powder
- 1/4 tsp. salt
- 1-1/2 cups flour
- 1/2 cup coconut milk
- Preheat oven to 350.
- Butter and flour a 9-inch cake pan.
- In a stand mixer beat butter for 30 seconds.
- Add sugar and beat for a minute.
- Add eggs, one at a time, beating each well.
- Add extract, baking powder, and salt, beating well.
- Turn mixer to stir and add half of flour.
- Add coconut milk and stir.
- Add remaining flour, stirring until blended.
- Transfer batter to prepared cake pan.
- Bake for 30 minutes or until toothpick inserted in center comes out clean.
- Cool for 10 minutes in pan; remove cake from pan and cool completely.