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Coconut Cloud Cake

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An airy and fluffy Coconut Cloud Cake, layered with velvety coconut flavor and a creamy frosting, perfect for any occasion.

Ingredients

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  • 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 by greasing them well.
  2. Combine the all-purpose flour, baking powder, and salt in a large mixing bowl and whisk until blended.
  3. Beat the softened unsalted butter and granulated sugar in another bowl until fluffy and pale, about 3-5 minutes.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the flour. Mix until smooth.
  6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.
  7. Prepare the frosting by beating the cream cheese and powdered sugar until smooth, then fold in whipped heavy cream until combined.
  8. Layer the cooled cakes with a generous amount of frosting between them, covering the entire cake with the remaining frosting.
  9. Sprinkle and press the sweetened shredded coconut onto the cake for a cloud-like finish.
  10. Chill the cake in the refrigerator for at least 1 hour before serving.

Notes

For added flavor, try using fresh coconut or different extracts. Ensure butter is softened for best results.

Nutrition

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