Fluffy 7 Minute Frosting
Get ready by putting the egg whites and vanilla in a large mixing bowl. Set aside.
In a small saucepan, combine the water, sugar, and cream of tartar over high heat. Bring to a boil for 2-3 minutes, counting once the mixture begins to bubble on the edges. Remove from heat.
On medium-high speed with either a hand or stand mixer, beat the egg whites and vanilla until foamy approximately 1 minute.
Keep the mixer on and slowly stream the sugar water mixture into the egg whites. Continue to beat on medium-high until fluffy and stiff peaks form for approximately 5 minutes. The frosting will be super glossy. So light and heavenly too!
Assemble the Cake
Place one layer of cake on your serving platter or cake plate and spread ½ of the filling on top. For two layers, use as much as as you desire for the filling center.
If doing the 3rd layer, place the next layer on and repeat steps 1 & 2.
Frost the top and sides of the cake with the frosting.
Top with extra sweetened coconut.
Add some seasonal candies to make it even more fun & holiday-ish!
This cake is best made the same day you’ll eat it, so if you have leftovers, store the cake in the fridge, letting it come to room temperature before eating, for about a half an hour.
NOTES
Make Ahead Tips
Make, bake and freeze cake layers ahead of time. Once completely cooled, wrap in plastic wrap and then foil. Place in large freezer bags and freeze. Defrost completely in the fridge overnight before frosting.
The coconut filling can be made the day ahead. Bring to room temperature before filling the cake.
Make the frosting the day your plan to serve it. This frosting is best enjoyed the day you make it, when it’s fluffy and soft. It’s easiest to apply to cakes or cupcakes when it’s still slightly warm and pliable, right after it’s made. After about 4 hours, it starts to deflate and become sticky.
Cake Substitutions
Replace the dry mixture with 1 1/2 cups self-rising flour, 1 1/4 cups all-purpose flour, omit salt and baking powder instead.
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