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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.

Ingredients

Scale

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

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