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Coconut Cloud Cake

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A light and airy Coconut Cloud Cake with layers of coconut goodness and creamy frosting, perfect for any occasion.

Ingredients

Scale
  • 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
  • 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
  • 1 cup sweetened shredded coconut (toasted or fresh)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans with butter and parchment paper.
  2. Mix dry ingredients: Combine flour, baking powder, and salt in a medium bowl.
  3. Cream the butter and sugar in a large mixing bowl until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, mixing well after each. Then mix in vanilla and coconut extracts.
  5. Combine dry and wet ingredients: Alternate adding the dry mix and coconut milk to the butter-sugar mixture until combined.
  6. Bake the cakes: Divide the batter between the pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Whip the cream until soft peaks form. In another bowl, mix cream cheese, powdered sugar, vanilla, and coconut extracts until smooth. Fold in whipped cream.
  9. Frost the first cake layer with frosting, place the second layer on top, and cover the top and sides with remaining frosting.
  10. Add the shredded coconut on top for decoration.

Notes

For a chocolate version, add cocoa powder; for a tropical twist, fold in crushed pineapple.

Nutrition

Keywords: Coconut Cake, Dessert, Baking, Tropical Flavors

Find it online: https://basilboard.com/coconut-cloud-cake-recipe/