Description
This Coconut Cloud Cake is a light, fluffy, and flavorful dessert featuring layers of moist coconut-infused cake with a creamy coconut whipped topping. Perfectly balanced with sweet shredded coconut mixed into the batter and topped with a luscious coconut cream frosting, this cake is a tropical delight that’s sure to impress at any celebration or cozy gathering.
Ingredients
Scale
For the Cake:
- 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)
For the Frosting:
- 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
- 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 the cakes release easily after baking.
- 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 incorporation.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate air and ensure a smooth batter. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the coconut milk. Begin and end with the flour mixture. Mix gently and just until combined to keep the cake light and tender.
- Fold in Shredded Coconut: Carefully fold in the sweetened shredded coconut to distribute it evenly throughout the batter without overmixing.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula. Place in the preheated oven.
- Bake Time: Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean, signaling that the cake is fully baked.
- Cool Cakes: Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely before frosting.
- Prepare the Coconut Cream Frosting: In a large mixing bowl, beat the heavy whipping cream on high speed with an electric mixer until stiff peaks form, creating a light and airy whipped cream base.
- Sweeten and Flavor Frosting: Add the powdered sugar and vanilla extract to the whipped cream and continue beating until the frosting is well combined, fluffy, and holds its shape.
- Assemble the Cake: Place one cooled cake layer onto your serving platter. Spread a generous layer of the coconut cream frosting evenly over the top.
- Add Second Layer and Frost: Place the second cake layer on top of the frosted first layer. Proceed to frost the top and sides of the entire cake with the remaining coconut cream frosting.
- Garnish: Optionally, sprinkle the toasted shredded coconut over the top of the cake for added flavor, texture, and an appealing visual finish.
- Serve: Slice the cake into servings and enjoy the light, fluffy, and tropical flavors of this delightful coconut cloud cake.
Notes
- Make sure the butter is properly softened for better creaming with sugar, which will contribute to the cake’s light texture.
- Using unsweetened coconut milk enhances the coconut flavor without adding extra sweetness, but regular milk can be substituted if unavailable.
- The cream of tartar is optional but can help stabilize the egg whites if you choose to separate eggs for a fluffier batter.
- To toast the shredded coconut for garnish, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- For best results, allow the cake layers to cool completely before frosting to prevent frosting from melting.
- This cake is best served fresh but can be stored covered in the refrigerator for up to 3 days.
