Description
This Coconut Cloud Cake is a light, fluffy, and moist layered dessert featuring a tender coconut-flavored cake paired with a rich whipped cream frosting and coated in sweet shredded coconut. Perfectly balanced with subtle coconut extracts, it’s an irresistibly soft and delicate American classic dessert ideal for gatherings, celebrations, or any time you crave a tropical-inspired treat.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 5 large egg whites (room temperature)
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 2 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup canned coconut milk (unsweetened)
- 1/2 cup shredded sweetened coconut (optional, for texture)
For the Frosting:
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1 1/2 cups sweetened shredded coconut (for coating)
Instructions
- Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper to ensure easy removal after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3 minutes. This step helps incorporate air for a tender cake.
- Add Egg Whites and Extracts: Gradually add the egg whites to the butter mixture, beating well after each addition. Stir in the vanilla extract and optional coconut extract to infuse flavor into the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening support and seasoning.
- Mix Batter: Add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk—starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing. Fold in the shredded sweetened coconut if using for added texture.
- Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the surfaces. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then remove and transfer to wire racks to cool completely.
- Prepare Frosting: Beat the heavy whipping cream, powdered sugar, vanilla extract, and optional coconut extract on high speed until stiff peaks form, creating a fluffy whipped cream frosting.
- Assemble the Cake: Place one cooled cake layer on a serving plate and spread a generous layer of whipped cream frosting on top. Add the second cake layer and cover the top and sides with the remaining frosting.
- Decorate and Chill: Press the sweetened shredded coconut evenly over the entire cake to coat. Chill the assembled cake in the refrigerator for at least 30 minutes before serving to achieve the best texture and flavor.
Notes
- This cake is best served chilled and within 24–48 hours to maintain freshness and flavor.
- For enhanced coconut flavor, brush the cake layers lightly with coconut milk or coconut rum before frosting.
- The recipe can be adapted to make cupcakes or a sheet cake, adjusting baking times accordingly.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
