Description
This Coconut Cloud Cake is a light and airy dessert that combines the sweetness of coconut with a fluffy texture that almost melts in your mouth. Topped with a smooth coconut cream frosting, it’s the perfect treat for coconut lovers. Whether you’re serving it at a party or enjoying it as a weeknight dessert, this cake is sure to impress!
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 Coconut Cream 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.
- Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture, alternating with the coconut milk, starting and ending with the flour mixture. Mix until just combined.
- Gently fold in the shredded coconut.
- Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- 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.
- Add the powdered sugar and vanilla extract, and continue beating until well combined and fluffy.
- Assemble the Cake:
- Once the cakes have cooled completely, place one cake layer on a serving platter. Spread a generous amount of coconut cream frosting on top.
- Place the second layer of cake on top and frost the entire cake with the remaining frosting.
- Garnish and Serve:
- If desired, sprinkle toasted shredded coconut on top of the cake for an extra touch of flavor and texture.
- Slice and serve, and enjoy the light, fluffy goodness of this coconut cloud cake!
Notes
- To Toast Coconut: Spread shredded coconut in a single layer on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally, until golden brown.
- For Extra Coconut Flavor: You can substitute part of the milk with coconut cream or use coconut extract in the frosting for an even richer coconut flavor.
- Make Ahead: You can prepare the cake layers ahead of time and store them in an airtight container for up to 2 days before frosting.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 85mg