Directions
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Preheat the oven to 350°F (175°C). Grease and flour a cake pan. This will help ensure that the cake releases easily once baked.
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In a large bowl, cream together the softened butter and sugar until light and fluffy. A tremendous texture will start to form, signaling that you’re on the right path.
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Add the eggs, one at a time, beating well after each addition. Make sure to stir in the vanilla extract and coconut milk for a wonderfully rich flavor.
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In another bowl, combine the all-purpose flour, baking powder, and salt. Slowly add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this could lead to a denser cake.
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Fold in the sour cream and shredded coconut gently. These ingredients add to the tremendous flavor and moistness of the cake.
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Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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While the cake cools, prepare the seven-minute frosting. In a double boiler, beat together sugar, egg whites, water, and vanilla extract. This step requires attention; continue whipping until the mixture forms stiff peaks.
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Frost the cooled cake with the seven-minute frosting, using a spatula for an even layer. For an extra touch, sprinkle additional shredded coconut on top, enhancing both texture and visual appeal.
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