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Coconut Cloud Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 34 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Coconut Cloud Cake is a light, fluffy, and moist dessert featuring tender layers filled and frosted with a sweet coconut cream frosting. With a perfect balance of shredded coconut throughout the batter and a delicate whipped cream topping, this cake offers a tropical flair that melts in your mouth. Ideal for gatherings, celebrations, or a special treat, this cake combines classic baking techniques with the subtle richness of coconut for an irresistibly airy dessert.

Ingredients

Scale

Cake Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened coconut milk (or regular milk)
  • 1 cup sweetened shredded coconut
  • 1/2 teaspoon cream of tartar (optional, for added fluffiness)

Frosting Ingredients

  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut, toasted (optional for garnish)

Instructions

  1. Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to ensure easy removal of the cake layers.
  2. Make the Cake Batter – Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture becomes light, fluffy, and pale in color, which should take about 3-4 minutes.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure they are fully combined. Then stir in the vanilla extract for flavor.
  5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the coconut milk. Begin and end with the flour mixture, mixing just until everything is combined to avoid overmixing.
  6. Fold in Shredded Coconut: Gently fold in the sweetened shredded coconut, evenly distributing it throughout the batter without deflating the mixture.
  7. Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans, smoothing the tops with a spatula. Place the pans in the preheated oven.
  8. Bake Until Done: Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean indicating they are fully baked.
  9. Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. After partially cooling, transfer the cakes to a wire rack to cool completely before frosting.
  10. Prepare the Coconut Cream Frosting: In a large mixing bowl, beat the heavy whipping cream with an electric mixer on high speed until stiff peaks form, ensuring the cream is cold for best results.
  11. Add Sugar and Flavoring: Add the powdered sugar and vanilla extract to the whipped cream. Continue mixing until the frosting is well combined, smooth, and fluffy.
  12. Assemble the Cake: Place one cooled cake layer on a serving platter. Spread a generous amount of the coconut cream frosting evenly over the layer.
  13. Add Second Layer and Frost: Place the second cake layer on top of the frosted first layer. Use the remaining frosting to cover the entire cake, smoothing the top and sides.
  14. Garnish: Optionally, sprinkle toasted shredded coconut on top of the frosted cake to add texture and enhance the coconut flavor.
  15. Serve: Slice the Coconut Cloud Cake and serve it to enjoy a delightfully light and fluffy coconut dessert.

Notes

  • Ensure butter and eggs are at room temperature to achieve the best batter texture.
  • Use cold heavy whipping cream for easier whipping to stiff peaks.
  • To toast shredded coconut garnish, spread it evenly on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, stirring occasionally to prevent burning.
  • For an extra fluffy cake, cream of tartar can be added to the egg whites if separated and whipped separately, but it’s optional.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting or becoming runny.
  • Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.

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Find it online: https://tastykitchenfix.com/coconut-cloud-cake-recipe/