Small Coconut Layer Cake with Seven Minute Frosting is an easy weeknight coconut cake baked in two 8 inch round cake pans. You can make it with self-rising flour or all-purpose. While this is a simple cake, it has some interesting features including a super easy sour cream filling and Seven Minute Frosting. The recipe also calls for coconut milk, for moisture and extra coconut flavor.
Sour Cream Coconut Filling
Small Coconut Layer Cake has an easy filling made of sour cream, sugar, coconut and cream which you just stir together. It’s a bit tart and a nice contrast to the sweet cake and 7 Minute Icing.
Small Coconut Layer Cake Seven Minute Frosting
The best part of this cake is the Seven Minute Frosting! This version is made the old fashioned way by beating egg whites and sugar with a hand held mixer in the top of a double boiler. If you have a stand mixer, you can use a different technique. Put the stand mixer bowl over a saucepan of boiling water and stir for 4 minutes or sugar dissolves. Transfer the bowl back to the stand and beat with the whisk attachment for 7 minutes.
Self-Rising or Self Raising Flour
You can make this with all-purpose flour or self-rising flour. If using self-rising flour, just omit the salt and baking powder. If you live outside the USA and your self-rising flour does not contain salt, just omit the baking powder. I do not know why American self-rising flour is so salty!
Small Coconut Layer Cake
- Double Boiler
- 1 1/2 cups all purpose flour 6.8 oz** — spoon and sweep
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 8 tablespoons unsalted butter room temp
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk not lite (Taste of Thai or Thai Kitchen)
- 1/3 cup granulated sugar
- 1/2 cup sour cream
- 1/3 cup flaked coconut
- 1-2 tablespoons milk or cream
Seven Minute Frosting
- 1 1/2 cups granulated sugar
- 2 large egg whites
- 1/3 teaspoon cream of tartar or 1 tablespoon corn syrup
- 1/8 teaspoon salt
- 1 ½ teaspoons vanilla
- Sweetened coconut flakes 1 cup — optional
- Preheat oven to 350 degrees F. Grease and flour two 8 inch round metal cake pans.
- Sift flour, baking powder and salt together 2 or 3 times. Set aside.
- Beat butter and sugar together in a mixing bowl. When light and fluffy, beat in eggs, one at a time, beating 30 seconds after each egg. Beat in vanilla.
- Stir the flour mixture and coconut milk into the batter in three parts, alternating between flour and coconut milk. Do this with lowest speed of mixer or preferably, a mixing spoon.
- Divide the batter evenly between the two cake pans and bake for 22-24 minutes or until toothpick inserted comes out clean. Cool in pan for 10 minutes, then flip onto a rack and cool completely.
- While cakes cook and cool, prepare filling. Mix together sugar, sour cream, coconut and milk. Keep chilled until ready to use.
- Make Frosting: Combine sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Stir in the coconut if using.