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Coconut Cloud Cake

Coconut Cloud Cake

  • Author: Sarah
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

This Coconut Cloud Cake is an impossibly light, fluffy cake bursting with sweet coconut flavor and topped with a dreamy, cloud-like cream cheese frosting. Perfect for celebrations or whenever you crave a taste of sunshine, it’s a triple-threat coconut dessert that’s easy to make and sure to impress.

Ingredients

Scale
  • 2 1/2 cups (300g) cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, room temperature
  • 1 3/4 cups (350g) granulated sugar
  • 1 cup (240ml) full-fat coconut milk, shaken
  • 1 teaspoon vanilla extract
  • 2 teaspoons coconut extract (divided, 1 for cake, 1 for frosting)
  • 6 large egg whites, room temperature
  • 1 cup (85g) sweetened shredded coconut, plus more for topping
  • 8 oz (225g) cream cheese, room temperature
  • 1/2 cup (113g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar
  • 1–2 tablespoons (15-30ml) coconut milk (for frosting, as needed)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans and line bottoms with parchment paper.
  2. Separate 6 large eggs, reserving whites for the cake. Let butter and cream cheese come to room temperature.
  3. In a large bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  4. In another bowl, beat 1/2 cup unsalted butter with granulated sugar until light and fluffy, about 3 minutes.
  5. Mix in 1 cup coconut milk, 1 teaspoon vanilla extract, and 1 teaspoon coconut extract until smooth.
  6. Add dry ingredients to wet ingredients, mixing gently until just combined. Do not overmix.
  7. In a clean bowl, whip egg whites until stiff peaks form (about 3-4 minutes on high speed).
  8. Gently fold whipped egg whites into the batter in three additions using a spatula.
  9. Fold in 1 cup sweetened shredded coconut.
  10. Divide batter evenly between prepared pans. Smooth tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  11. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack. Peel off parchment and cool completely (about 30 minutes).
  12. For the frosting: Beat cream cheese and 1/2 cup softened butter until creamy. Gradually add powdered sugar, 1 teaspoon coconut extract, and 1-2 tablespoons coconut milk as needed for spreadable consistency. Beat until fluffy and smooth.
  13. Place one cake layer on a serving plate. Spread with frosting. Top with second cake layer and cover top and sides with remaining frosting.
  14. Sprinkle with extra shredded coconut (and toasted coconut, if desired). Chill for 30 minutes before slicing for neat pieces.

Notes

For best results, use room-temperature eggs and butter. Whip egg whites to stiff peaks and fold gently for the fluffiest texture. Sift powdered sugar for ultra-smooth frosting. Toast extra coconut for topping if desired. Chill cake before slicing for cleaner pieces.

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 420
  • Sugar: 38
  • Sodium: 270
  • Fat: 21
  • Saturated Fat: 14
  • Carbohydrates: 56
  • Fiber: 1
  • Protein: 5

Keywords: coconut cake, coconut dessert, fluffy cake, cream cheese frosting, spring dessert, summer cake, easy coconut cake, coconut cloud cake

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Find it online: https://gentlerecipes.com/coconut-cloud-cake-recipe-easy-fluffy-dessert-youll-love/