Coconut Cloud Cake
This Coconut Cloud Cake is everything you want in a light and fluffy coconut dessert. Made with rich cream, tender layers, and sweetened shredded coconut, this dreamy cake brings tropical flavor to your table.
Ingredients
Ingredients
- 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
- 1 cup heavy whipping cream cold
- 1 cup unsalted butter softened
- 4 cups powdered sugar divided
- ½ cup sweetened shredded coconut plus extra for garnish
- 2 to 3 tablespoons coconut milk or regular milk
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans; line with parchment paper.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and granulated 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, starting and ending with dry ingredients.
- Divide batter among pans; bake 23 to 26 minutes until a toothpick comes out clean.
- Cool in pans 10 minutes; turn out onto a wire rack to cool completely.
- In a chilled bowl, whip heavy cream, ¼ cup powdered sugar, and vanilla bean paste to soft peaks. Fold in ½ cup shredded coconut.
- In a large bowl, beat softened butter until smooth. Gradually add remaining powdered sugar, beating to medium speed. Mix in coconut extract and salt. Add milk until smooth.
- Place a cake layer on a serving plate; spread half of the coconut cream filling on top.
- Add the second layer; spread remaining filling.
- Top with final layer; apply a thin layer of frosting to seal crumbs. Refrigerate 20 minutes.
- Frost cake with remaining frosting; garnish with shredded coconut if desired.
Notes
- Ensure butter is softened for smooth mixing.
- Use full-fat coconut milk for richness.
- Use full-fat coconut milk for richness.