Dreamy Coconut Cloud Cake


Ingredients (Serves 10-12)

  • For the Cake:
  • 2 ½ cups all-purpose flour, sifted (for that airy texture)
  • 2 ½ teaspoons baking powder (to help it rise sky-high)
  • ½ teaspoon salt (to balance the sweetness)
  • 1 cup unsalted butter, softened to room temperature (for rich flavor)
  • 1 ¾ cups granulated sugar (for sweetness and structure)
  • 4 large eggs, at room temperature (for a tender crumb)
  • 1 cup coconut milk (full-fat for maximum flavor)
  • 1 teaspoon pure vanilla extract (for warmth)
  • 1 teaspoon coconut extract (to amplify the tropical vibe)
  • ¾ cup sweetened shredded coconut (for texture and flavor)
  • For the Coconut Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted (for a smooth finish)
  • ¼ cup coconut milk (adjust for desired consistency)
  • 1 teaspoon coconut extract
  • Pinch of salt
  • 1 cup sweetened shredded coconut, toasted (for garnish)

Instructions

  1. Prep Your Oven and Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray, then line the bottoms with parchment paper for easy release. Lightly dust with flour, tapping out the excess. This ensures your cakes pop out perfectly, ready to become clouds!
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the sifted flour, baking powder, and salt. This step evenly distributes the leavening agent, ensuring a consistently fluffy cake. Set aside while you work on the wet ingredients.
  3. Cream the Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the softened butter and granulated sugar on medium speed for about 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed to keep everything smooth. This creaming process is key to a tender, airy cake.
  4. Add the Eggs: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and coconut extracts, blending until combined. The batter might look slightly curdled at this point—don’t worry, it’ll come together beautifully!
  5. Combine Wet and Dry: With the mixer on low speed, add the dry ingredients in three additions, alternating with the coconut milk (start and end with the flour mixture). Mix just until combined to avoid a dense cake. Gently fold in the shredded coconut with a spatula for bursts of texture and flavor.
  6. Bake the Cakes: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cakes should be golden and spring back lightly when touched. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. Make the Frosting: While the cakes cool, prepare the frosting. Beat the softened butter in a large bowl until creamy, about 1 minute. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low to avoid a sugar storm. Add the coconut milk, coconut extract, and a pinch of salt, then beat on medium-high for 2-3 minutes until fluffy and spreadable. Adjust with more coconut milk or sugar if needed.
  8. Toast the Coconut: Spread the shredded coconut in a thin layer on a baking sheet. Toast in the oven at 350°F for 5-7 minutes, stirring occasionally, until golden brown. Watch closely to prevent burning! Set aside to cool.
  9. Assemble the Cake: Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top. Add the second cake layer, then frost the top and sides of the cake with the remaining frosting, creating swoops and swirls for a cloud-like look. Gently press the toasted coconut onto the sides or sprinkle over the top for a gorgeous finish.
  10. Chill and Serve: For clean slices, refrigerate the cake for 30 minutes to set the frosting. Slice and serve at room temperature for the best flavor and texture. Pair with a cup of coffee or a tropical drink to keep the island vibes going!

Tips for a Perfect Cake

  • Room Temperature Ingredients: Ensure butter, eggs, and coconut milk are at room temperature for a smooth batter and even baking.
  • Coconut Milk vs. Cream: Use canned coconut milk (not the carton beverage) for rich flavor. Shake well before measuring.
  • Make It Ahead: Bake the cake layers a day in advance, wrap tightly in plastic wrap, and store at room temperature. Frost the day of serving.
  • Storage: Store leftover cake in an airtight container in the fridge for up to 4 days. Let slices come to room temperature before enjoying.
  • Variations: Add a layer of lemon curd between the cakes for a zesty twist, or mix white chocolate chips into the batter for extra decadence.

Why This Cake Shines

This Coconut Cloud Cake is a celebration of fluffy texture and tropical flavor, perfect for sharing with a group that loves delicious meals as much as you do! The tender, coconut-infused cake paired with creamy, dreamy frosting is a match made in dessert heaven. It’s versatile enough for birthdays, holidays, or a cozy weekend treat, and the toasted coconut garnish adds a touch of elegance that’ll impress your fellow foodies.

So, next time you’re swapping recipes with your group, bring this Coconut Cloud Cake to the table (literally or figuratively!). It’s a sweet, shareable way to keep the yummy vibes going. Enjoy every fluffy bite!


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