Coconut Cloud Cake
A dreamy dessert that perfectly balances rich flavors and fluffy texture, reminiscent of a tropical paradise.
Servings: 8 servings
Equipment
- Mixing Bowl
- Cake Pans
- Electric Mixer
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 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
Frosting Ingredients
- 1.5 cups heavy whipping cream
- 8 oz cream cheese, softened
- 0.5 cup powdered sugar
- 1 cup sweetened shredded coconut (toasted or fresh)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy—about 3–4 minutes.
- Add eggs one at a time, mixing well after each. Stir in vanilla and coconut extracts.
- Gradually mix in the flour mixture and coconut milk, starting and ending with flour. Mix until just combined.
- Divide batter evenly into pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes before transferring to wire racks.
- Beat heavy cream, softened cream cheese, and powdered sugar until soft peaks form.
- Spread a layer of frosting between cake layers, then frost the top and sides. Finish with a generous sprinkle of shredded coconut.
Notes
Store leftover Coconut Cloud Cake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months.