Description
This Coconut Cloud Cake is a light and fluffy dessert featuring moist layers of coconut-infused cake, topped with a creamy coconut whipped frosting and garnished with toasted shredded coconut for an added texture and flavor. Perfect for coconut lovers and those seeking a delicate, airy cake with a tropical twist.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened coconut milk (or regular milk)
- 1 cup sweetened shredded coconut
- 1/2 teaspoon cream of tartar (optional, for added fluffiness)
Frosting Ingredients
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut, toasted (optional for garnish)
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Make the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside. In a separate large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3 to 4 minutes using an electric mixer.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract to infuse the batter with flavor.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the coconut milk, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Fold in Shredded Coconut: Carefully fold in the sweetened shredded coconut to spread it evenly throughout the batter, adding texture and flavor to the cake layers.
- Bake the Cake: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula for even baking. Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully cooked.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool in their pans for 10 minutes. This resting time helps them firm up for easier removal. Then, transfer the cakes onto a wire rack to cool completely before frosting.
- Prepare the Coconut Cream Frosting: In a large mixing bowl, use an electric mixer on high speed to beat the heavy whipping cream until stiff peaks form, which typically takes a few minutes. Add the powdered sugar and vanilla extract and continue beating until the frosting is well combined, smooth, and fluffy.
- Assemble the Cake: Place one cake layer on a serving platter and spread a generous amount of the coconut cream frosting evenly over the top. Position the second cake layer on top of the frosted layer and cover the entire cake with the remaining frosting, smoothing it out for an attractive finish.
- Garnish and Serve: Sprinkle toasted shredded coconut over the frosting if desired, adding an extra touch of flavor and appealing texture. Slice the cake and enjoy the light, airy, and tropical taste of this delightful Coconut Cloud Cake!
Notes
- For best results, use unsweetened coconut milk to keep the cake from becoming too sweet, but regular milk can be substituted.
- The cream of tartar is optional but helps stabilize the egg whites if separated for a fluffier cake texture.
- To toast the shredded coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
- Make sure the cakes are completely cooled before frosting to prevent the cream from melting.
- This cake can be stored covered in the refrigerator for up to 3 days.
- For a dairy-free version, replace butter with coconut oil and heavy cream with coconut cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
