Description
This Coconut Cloud Cake is a light and fluffy dessert perfect for coconut lovers. Featuring a tender coconut-infused cake layered with creamy coconut whipped frosting, this cake is ideal for celebrations or any occasion that calls for a sweet, tropical treat. The delicate coconut and vanilla flavors combined with a moist texture create a heavenly experience with every bite.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 5 large egg whites (room temperature)
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 2 ½ cups cake flour (sifted)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup canned coconut milk (well shaken)
- ½ cup shredded sweetened coconut (optional)
Frosting Ingredients
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon coconut extract
Instructions
- Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking and prepare them for the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy, approximately 3–4 minutes. This step incorporates air for a tender cake.
- Add Egg Whites and Extracts: Gradually beat in the egg whites one at a time, ensuring each is fully incorporated before adding the next. Stir in the coconut and vanilla extracts to infuse the batter with flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to ensure even distribution of leavening agents.
- Combine Batter: Add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk—beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Fold in Coconut: If using, gently fold in the shredded sweetened coconut to add texture and enhance the coconut flavor.
- Divide and Bake: Evenly divide the batter between the two prepared pans, smoothing the tops for even layers. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then remove them and place on wire racks to cool completely, ensuring a stable base for frosting.
- Make Frosting: Beat the heavy cream, powdered sugar, and coconut extract together until stiff peaks form. Alternatively, use the thickened portion of chilled full-fat coconut milk whipped until fluffy.
- Frost the Cake: Once the cake layers are completely cooled, spread the coconut whipped frosting evenly between layers and over the top and sides, creating a cloud-like finish.
Notes
- To create coconut whipped frosting, beat chilled heavy cream with powdered sugar and coconut extract or whip the solid part of chilled coconut milk.
- Sift cake flour twice for a lighter texture and add extra height to the cake layers.
- Avoid overmixing once you add the dry ingredients to maintain a tender crumb.
- Use room temperature ingredients to improve batter consistency and texture.
- For even cakes, weigh the batter as you divide it between the pans.
- Sprinkle toasted coconut flakes on top of the frosting for a crunchy and flavorful garnish.
