Coconut Cloud Cake
This Coconut Cloud Cake is a light and fluffy coconut dessert with rich cream, tender layers, and sweetened shredded coconut.
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
- Ensure all ingredients are at room temperature for best results.
- Cake can be stored in the refrigerator for up to 3 days.
- Cake can be stored in the refrigerator for up to 3 days.