Description
Indulge in the tropical flavors of this Coconut Cloud Cake recipe. A light and airy coconut-infused cake with a creamy coconut frosting, topped with toasted shredded coconut for a heavenly dessert experience.
Ingredients
Scale
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
- Preheat oven to 350°F (175°C). Prepare two 9-inch round cake pans. Whisk flour, baking powder, and salt.
- Beat butter and sugar until fluffy. Add eggs, one at a time. Stir in vanilla and coconut extracts. Alternate dry ingredients and coconut milk into the mixture.
- Bake for 25–30 minutes. Let cakes cool completely.
- For frosting, beat cream cheese and powdered sugar until smooth. Whip heavy cream to stiff peaks and fold it into the cream cheese mixture.
- Layer and frost the cakes. Press shredded coconut onto the sides and top for a cloud-like finish.
- Chill for 1 hour before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 290mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
Keywords: Coconut Cloud Cake, Coconut Cake, Dessert Recipe, Coconut Frosting
