Description
Fluffy Coconut Cloud Cake is light, moist, and topped with creamy frosting and a snowy layer of shredded coconut. A dreamy cake that’s perfect for birthdays, weddings, and any celebration.
Ingredients
For the Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup coconut milk
For the Frosting:
1 1/2 cups heavy whipping cream
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
For the Topping:
1 cup sweetened shredded coconut (toasted or fresh)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and coconut extracts.
4. Alternate adding dry mixture with coconut milk, beginning and ending with dry ingredients. Mix until just combined.
5. Divide batter evenly between pans and bake 25–30 minutes, until a toothpick comes out clean. Let cakes cool completely.
6. Make frosting by beating cream cheese with powdered sugar until smooth. In a separate bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture with vanilla and coconut extracts.
7. Assemble the cake by layering frosting between cooled cakes and covering top and sides. Press shredded coconut onto frosting for the cloud effect.
8. Chill the cake for at least 1 hour before serving to let flavors meld.
Notes
Toast shredded coconut for a nutty, crunchy finish.
Chill frosting before spreading to keep it stable.
Refrigerate cake for up to 4 days or freeze slices for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg