Description
This Coconut Cloud Cake is a light and fluffy tropical dessert featuring moist cake layers infused with coconut flavor, layered with creamy coconut cream cheese frosting, and finished with shredded coconut for a cloud-like appearance. Perfect for celebrations or an indulgent treat.
Ingredients
Scale
For the Cake
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 5 large egg whites
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 2 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup canned coconut milk (well shaken)
- 1/2 cup shredded sweetened coconut
For the Frosting
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2–3 tablespoons coconut milk (as needed for consistency)
For Garnish
- 1 1/2 cups sweetened shredded coconut (toasted or untoasted)
Instructions
- Prepare Pans and Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes, which creates a smooth base for the cake batter.
- Add Egg Whites and Extracts: Gradually add the egg whites one at a time, beating well after each addition to incorporate air. Then mix in the vanilla and coconut extracts to infuse the batter with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening agents.
- Alternate Mixing Dry Ingredients and Coconut Milk: Gradually add the flour mixture and canned coconut milk alternately to the butter mixture, beginning and ending with the dry ingredients. Stir gently to maintain lightness.
- Add Shredded Coconut: Fold in the shredded sweetened coconut for texture and added coconut flavor.
- Divide Batter and Bake: Evenly divide the batter between the two prepared pans and smooth the tops with a spatula. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
- Make Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, then mix in vanilla extract, coconut extract, and 2–3 tablespoons of coconut milk as needed to reach a spreadable consistency.
- Assemble and Frost Cake: Spread frosting between the cake layers and over the top and sides of the cake. Press sweetened shredded coconut onto the sides and top for a fluffy, cloud-like finish.
Notes
- You can bake the cake layers ahead of time and freeze them for convenience.
- For extra coconut flavor, ensure to use coconut extract in both the cake batter and frosting.
- Using toasted sweetened shredded coconut for garnish will add a delightful texture and a subtle caramel flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 40 g
- Sodium: 240 mg
- Fat: 26 g
- Saturated Fat: 18 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
