Coconut Cloud Cake Recipe

Introduction

The Coconut Cloud Cake is a light and fluffy dessert that captures the tropical essence of coconut in every bite. Perfect for celebrations or simply when you crave a sweet treat with a delicate coconut twist.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup coconut milk
• 1 1/2 cups heavy whipping cream
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 1 teaspoon coconut extract (for frosting)
• 1 cup sweetened shredded coconut (toasted or fresh)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and lightly flouring them or lining with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and granulated sugar until the mixture is fluffy and light.
3. Step 3: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla and coconut extracts.
4. Step 4: Alternately add the dry ingredients and coconut milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
5. Step 5: Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing.
6. Step 6: For the frosting, beat cream cheese and powdered sugar together until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture along with the vanilla and coconut extracts.
7. Step 7: Place one cake layer on a serving plate, spread a layer of frosting on top, then add the second cake layer. Frost the top and sides of the entire cake.
8. Step 8: Press the shredded coconut onto the sides and top of the cake to create a cloud-like appearance.
9. Step 9: Chill the assembled cake in the refrigerator for at least 1 hour before serving to set the frosting.

Tips & Variations

• Toast the shredded coconut lightly in a dry pan for a nuttier flavor and a beautiful golden color.
• Substitute coconut milk with almond or regular milk if preferred, but coconut milk enhances the tropical flavor best.
• Add a layer of pineapple jam or fresh pineapple slices between the cake layers for an extra fruity touch.
• Make sure all ingredients, especially eggs and cream cheese, are at room temperature for best texture and easier mixing.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh and firm. Before serving, let it sit at room temperature for about 15 minutes for the best texture. This cake does not freeze well due to the whipped cream frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, you can substitute butter with a dairy-free margarine and use coconut whipped cream or another dairy-free frosting alternative to keep the coconut flavor while making it dairy-free.

How can I prevent the cake from drying out?

Be careful not to overbake the layers and keep the cake covered in the fridge. The frosting also helps seal in moisture, so chilling the cake before serving helps keep it soft and fresh.

Coconut Cloud Cake Recipe

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4.5 from 129 reviews

This Coconut Cloud Cake is a light and fluffy dessert bursting with tropical coconut flavor. Featuring a moist coconut-infused cake layered and frosted with creamy coconut cream cheese frosting, and finished with shredded coconut for a cloud-like appearance, it’s perfect for celebrations or a special treat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes plus 1 hour chilling
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup coconut milk

For the Frosting:

• 1 1/2 cups heavy whipping cream
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract

For the Topping:

• 1 cup sweetened shredded coconut (toasted or fresh)

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which creates an airy texture for the cake.
4. Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla and coconut extracts to infuse the batter with rich flavor.
5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and coconut milk to the batter, beginning and ending with the dry ingredients. Mix gently after each addition until just combined, avoiding overmixing to keep the cake tender.
6. Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
8. Prepare the Frosting: Beat the cream cheese and powdered sugar in a bowl until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture along with the vanilla and coconut extracts, making a light and fluffy frosting.
9. Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of frosting over the top. Stack the second layer on top and frost the sides and top of the cake evenly.
10. Add the Topping: Press the shredded coconut onto the sides and top of the cake to create a cloud-like finish, adding texture and enhancing the coconut flavor.
11. Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to allow the frosting to set and flavors to meld, then serve chilled.

Notes

• For extra flavor, toast the shredded coconut before applying it as a topping.
• If you don’t have coconut extract, you can increase the vanilla extract slightly for a subtler coconut flavor.
• Ensure ingredients like eggs and butter are at room temperature for better mixing and texture.
• This cake can be stored covered in the refrigerator for up to 3 days.

Keywords: Coconut cake, Coconut cloud cake, Cream cheese frosting, Coconut dessert, Vanilla coconut cake