Coconut Cloud Cake

This Coconut Cloud Cake is as light as a dream, with tender layers of coconut-infused cake and a fluffy whipped coconut frosting. Perfect for coconut lovers!

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Yield
Serves 12

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Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon natural vanilla extract
• 1 teaspoon natural coconut extract
• 1 cup canned coconut milk (shake well before using)
• 1/2 cup natural shredded coconut

For the Frosting:

• 1 1/2 cups heavy whipping cream, chilled
• 8 oz cream cheese, softened to room temperature
• 1/2 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
  

Garnish:

• Toasted Coconut Flakes

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Instructions

Step 1: Prepare the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy (about 3–4 minutes).
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
5. Reduce the mixer speed to low. Gradually add the dry ingredients in three additions, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Fold in the shredded coconut gently using a spatula.
7. Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

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Step 2: Make the Frosting

1. In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
2. Add the vanilla and coconut extracts, mixing until incorporated.
3. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until fully combined.

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Step 3: Assemble the Cake

1. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
2. Place the second cake layer on top and  frost the top and sides of the cake.
3. Sprinkle the toasted shredded coconut on the top of the cake.

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Step 4: Chill and Serve

1. Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
2. Slice and enjoy this light, coconutty delight!

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Kitchen Tips

1. To Toast Coconut: Spread the shredded coconut on a baking sheet and toast at 325°F (165°C) for 5–7 minutes, stirring occasionally, until golden brown.
2. Coconut Milk: Shake the can well before using to ensure it’s fully mixed.
3. Room Temperature Ingredients: Ensures smoother batter and frosting.
4. Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
5. Freezing Option: Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw before frosting.

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Nutritional Information (Per Serving): 12 Servings
Calories, 598 | Protein, 4.7g | Carbohydrates, 61.5g | Fiber, 0.7g | Net Carbohydrates, 60.8g | Sugars, 41.7g | Fat, 37g | Saturated Fat, 23g | Cholesterol, 135mg | Sodium, 340mg | Glycemic Index, Medium

This Coconut Cloud Cake is light, fluffy, and packed with tropical flavors—perfect for celebrations or simply satisfying your coconut cravings!