The Memory Behind This Treat
The first time I created this Coconut Cloud Cake, it was on a sun-drenched afternoon in my grandmother’s kitchen. She had a knack for turning simple ingredients into something out of this world—her cakes were legendary, and I was determined to make my mark with a tropical twist. I remember the scent of coconut wafting through the air as I grated fresh coconut by hand, feeling its coarse texture between my fingers. It was my own little slice of paradise right at home.
The inspiration for this cake came from a trip to Hawaii, where I was dazzled by the vibrant flavors of the islands. Coconut was everywhere, from the refreshing drinks to the delicate pastries. When I returned, I knew I wanted to capture that tropical essence in a dessert. The combination of fluffy cake layers with rich coconut cream filling seemed like the perfect way to transport anyone to a sun-soaked beach, even in the middle of a bustling city kitchen.
As I whipped the frosting to its cloud-like consistency, I remembered my grandmother’s words: “Cooking is love made visible.” It felt as if she was there beside me, guiding my hand. This Coconut Cloud Cake is more than just a treat; it’s a tribute to family, travel adventures, and the joy of sharing something truly delightful. Each bite is a memory, soft and sweet, just like a daydream under the tropical sun.
How To Make It (Mix & Ingredients)
Whipping up this Coconut Cloud Cake is a breeze, making it a delightful addition to your tropical dessert repertoire. Let’s break it down into easy steps so you can create those dreamy, fluffy layers.
Start by gathering all your ingredients on the counter. Trust me, having everything ready makes the process more enjoyable and less of a kitchen scavenger hunt. Begin with the cake layers. In a medium bowl, whisk together your cake flour, baking powder, baking soda, and salt. This dry mix is the backbone of your cake, giving it structure and that light, airy texture.
Instructions Process of Coconut Cloud Cake
Move on to creaming the butter. In a large mixing bowl, beat the unsalted butter and granulated sugar until they resemble fluffy clouds. This should take about 3 to 4 minutes. Imagine it as a mini arm workout that’s worth every second! Gradually add your egg whites followed by the vanilla and coconut extracts. These extracts are your ticket to that tropical flavor you’re craving.Next, incorporate the coconut milk and buttermilk, alternating with your dry ingredients. This combination introduces moisture and ensures a tender crumb. Once everything is mixed to perfection, divide the batter between your prepared cake pans. Slide them into the preheated oven, and let the magic happen. While the layers bake, you can start dreaming about that first bite of your soft, fluffy Coconut Cloud Cake.
For the finishing touches, check out my guide on cake decorating tips that will take your dessert to the next level!
Make-Ahead & Storage
Making your Coconut Cloud Cake in advance? Great idea! This cake is not only a stunner in flavor but also holds up well over time, making it perfect for planning ahead. You can bake the cake layers up to 2 days before you need them. Simply wrap them tightly in plastic wrap and store them at room temperature. For extra freshness, store them in the refrigerator, though this might slightly firm up the texture.
When it comes to the coconut cream filling and frosting, these can also be prepped ahead. Whip up the cream filling and coconut frosting up to a day in advance. Keep them in airtight containers in the refrigerator. Just give the frosting a quick stir before using it to ensure it’s smooth and easy to spread.
Storage is straightforward too. Once your Coconut Cloud Cake is fully assembled, cover it well with plastic wrap or store it in a cake keeper. It will stay fresh and delicious in the refrigerator for up to 3 days. If you’re planning to serve it as part of a tropical desserts spread, consider making our Pineapple Upside-Down Cake to complement the coconut flavors. Remember, it’s best served chilled, so keep it cool until you’re ready to enjoy.
Best Ingredients & Party Variations
When it comes to crafting the perfect Coconut Cloud Cake, quality ingredients make all the difference. Cake flour is your best friend here, lending a tender crumb that practically floats on air. If you can’t find cake flour, a simple hack is to substitute 2 tablespoons of cornstarch for every cup of all-purpose flour. Keep those egg whites at room temperature; they whip up into stiff peaks more effectively, giving the cake its airy texture.
Let’s talk coconut milk—a cornerstone of the cake’s tropical flavor. Reach for full-fat canned coconut milk for richness that complements the lightness of the cake layers. And don’t skip the coconut extract! It boosts the tropical notes, making each bite a little vacation for your taste buds. Interested in other coconut-flavored wonders? Try my Coconut Cream Pie as well!
For party variations, consider transforming this cake into elegant cupcakes, perfect for individual servings at gatherings. Simply adjust the baking time to about 18-20 minutes. You could also layer the cake with a tangy lime curd for a zingy twist or sprinkle toasted coconut flakes on top for added texture. Feeling adventurous? Infuse the frosting with a splash of rum for an adult-only version that’ll have guests coming back for more. Don’t forget, cooling the cake thoroughly before frosting is key to keeping that whipped coconut cloud from drifting away!
Serving of Coconut Cloud Cake
Conclusion
Baking this Coconut Cloud Cake is like sending a little invitation to happiness right from your kitchen. Imagine the joy as you cut into those pillowy layers, revealing the light, fluffy texture inside. It’s a cake that turns any gathering into a special occasion, whether it’s a casual afternoon tea or a festive celebration.
This recipe isn’t just about creating a delicious dessert; it’s about crafting memories with every slice. Picture your loved ones gathered around, forks in hand, sharing stories and laughter. That’s the magic of a Coconut Cloud Cake—it brings people together in the sweetest way.
I encourage you to try this recipe and feel its tropical charm brighten your day. Share your baking adventure with us and spread the joy! And remember, for more cozy, delightful treats, follow along on social media. Let’s keep baking memories together!
How do I make the Coconut Cloud Cake extra fluffy?
Achieving a light and fluffy texture starts by using only egg whites, which contributes to a delicate crumb. Creaming the butter and sugar until very fluffy is key, too. Sifted cake flour, along with a gentle folding method, ensures the cake remains airy. Don’t skip these steps—they’re worth the effort!
Can I replace coconut milk with another type of milk?
Coconut milk is essential for both moisture and that signature tropical flavor. While you can use regular milk, the cake may lose its characteristic softness and rich coconut taste. For the best results, stick with full-fat coconut milk. It truly makes the cake shine.
How should I store any leftover Coconut Cloud Cake?
Store any leftovers in an airtight container in the refrigerator to keep it fresh. The cake will stay delicious for up to 4 days. Before serving, let it sit at room temperature for about 20 minutes to bring out the best texture. It’s just as delicious the next day!
Recipe
Coconut Cloud Cake
Ingredients
Ingredients
- FOR THE COCONUT CAKE LAYERS
- 2 ½ cups cake flour sifted
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large egg whites
- 1 teaspoon pure vanilla bean paste
- 1 teaspoon coconut extract
- 1 cup canned coconut milk full-fat
- ½ cup buttermilk
- FOR THE COCONUT CREAM FILLING
- 1 cup heavy whipping cream cold
- ½ cup sweetened shredded coconut
- ¼ cup powdered sugar
- ½ teaspoon vanilla bean paste
- FOR THE COCONUT FROSTING
- 1 cup unsalted butter softened
- 3 ½ cups powdered sugar
- 2 to 3 tablespoons coconut milk or regular milk
- 1 teaspoon coconut extract
- Pinch of salt
- GARNISH
- ½ cup sweetened shredded coconut optional, for the sides and base
Instructions
- Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans and line with parchment paper.
- In a medium bowl, whisk cake flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar on medium speed for 3 to 4 minutes until light and fluffy.
- Add egg whites one at a time, beating well. Mix in vanilla and coconut extracts.
- Add dry ingredients in three additions, alternating with coconut milk and buttermilk, beginning and ending with dry ingredients.
- Divide batter among pans. Bake for 23 to 26 minutes until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then turn onto a wire rack to cool completely.
- For filling, whip cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form. Fold in shredded coconut. Refrigerate until use.
- For frosting, beat butter until smooth. Gradually add powdered sugar, beating until fluffy. Mix in coconut extract and salt. Add coconut milk until smooth.
- Place one cake layer on a plate. Spread half of the cream filling on top.
- Add second layer, spread remaining filling.
- Add final layer, apply a thin layer of frosting to seal crumbs. Chill for 20 minutes.
- Frost the entire cake and press shredded coconut onto sides if desired.
Notes
- Cake can be stored in the refrigerator for up to 3 days.