Description
Indulge in the light and airy goodness of this Coconut Cloud Cake. A tropical twist on a classic dessert, this cake is perfect for any special occasion or just a sweet treat at home.
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
- Preheat oven to 350°F (175°C). Prepare two 9-inch round cake pans. Whisk flour, baking powder, and salt. Beat butter and sugar until fluffy. Add eggs, one at a time. Stir in vanilla and coconut extracts. Alternate dry ingredients and coconut milk into the mixture.
- Bake for 25–30 minutes. Let cakes cool completely.
- For frosting, beat cream cheese and powdered sugar until smooth. Whip heavy cream to stiff peaks and fold it into the cream cheese mixture.
- Layer and frost the cakes. Press shredded coconut onto the sides and top for a cloud-like finish.
- Chill for 1 hour before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 410
- Sugar: 28g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: Coconut Cloud Cake, Coconut Cake Recipe, Coconut Dessert
