Coconut Cake with Seven-minute Frosting 

👩‍🍳 Step-by-Step Instructions

Step 1: Bake Your Cake Layers 🎂🔥

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the 2.5 cups of cake flour, 1 tbsp of baking powder, and ½ tsp of salt.
3. In a large bowl or stand mixer, beat the 1 cup of softened butter and 1.5 cups of sugar together on medium-high speed for 4 to 5 minutes until incredibly light and fluffy.
4. Lower the speed and slowly add the 5 egg whites one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
5. Alternately add your dry ingredients and the 1 cup of coconut milk, starting and ending with the flour mixture. Mix just until combined—do not overmix!
6. Divide the batter evenly between your two pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.

Step 2: Master the Seven-Minute Frosting 🌪️🥣

1. Set up a double boiler: Fill a medium saucepan with 1 to 2 inches of water and bring it to a gentle simmer.
2. In a large, heatproof glass or stainless steel bowl that fits snugly over the pot (without the bottom touching the water), combine the 1.5 cups of sugar, ½ cup of cold water, 2 egg whites, 1 tbsp of corn syrup, and cream of tartar.
3. Using a handheld electric mixer, beat the mixture on low speed for 30 seconds until combined.
4. Place the bowl over the simmering water. Increase the mixer speed to high and beat continuously for exactly 7 minutes. The mixture will transform from a liquid into a thick, glossy, dramatic white frosting that holds stiff peaks.
5. Remove the bowl from the heat, add the 1 tsp of vanilla extract, and continue beating for another 1 to 2 minutes until the frosting is slightly cool and ultra-fluffy. Use it immediately!