Name: Coconut Cloud Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Tropical
Ingredients: 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

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why make this recipe

Coconut Cloud Cake is a delightful dessert that combines the tropical flavor of coconut with a light and fluffy texture. This cake is perfect for special occasions, family gatherings, or simply to satisfy your sweet tooth. The rich coconut flavor, combined with the smooth cream cheese frosting, makes it a favorite among coconut lovers. It’s not just a cake; it’s a celebration of flavors that transports you to a sunny beach with every bite!

how to make Coconut Cloud Cake

Ingredients:

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

Directions:

Preheat your oven to 350 degrees F (175 degrees C). Prepare two 9-inch round cake pans by greasing them.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, beat the softened butter and granulated sugar until fluffy and light.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla and coconut extracts until fully combined.
Gradually alternate adding the dry ingredient mixture and coconut milk to the butter mixture, mixing until smooth.
Pour the batter evenly into the prepared cake pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely in the pans before transferring them to a wire rack.
For the frosting, beat the cream cheese and powdered sugar together until smooth.
In another bowl, whip the heavy cream to stiff peaks and then fold it into the cream cheese mixture gently.
Once the cakes are completely cooled, layer them with the frosting and cover the sides and top with shredded coconut for a cloud-like look.
Chill the cake for 1 hour before serving to let the flavors meld.

how to serve Coconut Cloud Cake

Serve Coconut Cloud Cake chilled or at room temperature. You can slice it into wedges and place it on dessert plates. Add a sprinkle of toasted coconut on top for a gorgeous finish, and enjoy with a cup of coffee, tea, or your favorite beverage!

how to store Coconut Cloud Cake

If you have leftovers, store the cake in an airtight container in the refrigerator. It can be kept for up to 3-4 days. Make sure to cover it well to maintain its freshness.

tips to make Coconut Cloud Cake

Ensure all ingredients are at room temperature for better mixing results.
Toast the shredded coconut for added flavor and a lovely golden color.
If you want a stronger coconut flavor, consider adding more coconut extract to the batter and frosting.
For a unique twist, you can add crushed pineapple between the cake layers.

variation

You can mix things up by adding different flavors like almond or lemon extracts. For a chocolate version, fold in some cocoa powder into the cake batter or drizzle chocolate ganache over the top.

FAQs

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cakes a day in advance. Just make sure they are cooled completely and stored in an airtight container.

Q: How can I make this cake gluten-free?
A: You can substitute all-purpose flour with a gluten-free flour blend. Ensure that other ingredients, especially your baking powder, are gluten-free.

Q: Can I freeze Coconut Cloud Cake?
A: Yes, you can freeze the un-frosted cake layers. Wrap them tightly in plastic wrap and store in the freezer for up to 3 months. Thaw before frosting.