Description
This Coconut Cloud Cake is light, fluffy, and filled with tropical coconut flavor, topped with a creamy frosting and shredded coconut for a perfect dessert.
Ingredients
2 ½ cups (310g) cake flour
1 tablespoon baking powder
½ teaspoon salt
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large egg whites
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup (240ml) coconut milk
1 ½ cups (360ml) heavy whipping cream
½ cup (60g) powdered sugar
1 teaspoon vanilla extract
1 ½ cups shredded coconut (toasted or untoasted)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 8-inch cake pans.
- In a bowl, whisk together the cake flour, baking powder, and salt.
- In a separate bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the egg whites one at a time, mixing well after each addition.
- Stir in the vanilla extract and coconut extract.
- Alternately add the flour mixture and coconut milk to the butter mixture, mixing just until combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before frosting.
- Beat the heavy whipping cream, powdered sugar, and vanilla extract in a bowl until soft peaks form.
- Place one cake layer on a serving platter. Spread a layer of whipped cream on top.
- Place the second cake layer on top of the whipped cream.
- Spread the whipped cream over the top and sides of the cake.
- Press the shredded coconut all over the cake, covering it completely.
- Chill the cake in the fridge before serving for the best texture and flavor.
Notes
If you don’t have coconut milk, substitute with whole milk or plant-based milk like almond or oat milk.
For added flavor, try adding lime zest or coconut rum to the frosting.
You can add tropical fruit like pineapple or mango between the layers for a fruity twist.
For a vegan version, swap egg whites with aquafaba and use dairy-free butter and coconut cream for the frosting.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 25-30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
