Description
Coconut Cloud Cake is a dreamy, soft, and airy dessert that truly lives up to its name. With its fluffy cake layers, creamy coconut frosting, and delicate coconut flavor, this cake feels light as a cloud while still delivering rich tropical sweetness in every bite. It’s the perfect dessert for coconut lovers and an elegant centerpiece for birthdays, holidays, Easter, spring gatherings, or summer celebrations.
Ingredients
For the Cake:
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, separated
- 1 tablespoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
- 1/2 cup sour cream
- 1 cup sweetened shredded coconut
For the Coconut Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3–4 tablespoons coconut milk
- 1 teaspoon coconut extract
- 2 cups whipped topping or whipped cream
- 1 1/2 cups shredded coconut for decoration
Instructions
Step 1:
Preheat your oven to 175°C (350°F). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
Step 2:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3:
In a large mixing bowl, beat butter and sugar until light and fluffy, about 4–5 minutes. Add egg yolks one at a time, mixing well after each addition.
Step 4:
Mix in vanilla extract and coconut extract. Gradually add the dry ingredients alternately with coconut milk and sour cream, beginning and ending with the flour mixture.
Step 5:
Fold in the shredded coconut gently.
Step 6:
In a separate clean bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter to maintain the airy texture.
Step 7:
Divide the batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Step 8:
Allow the cakes to cool completely before frosting.
Step 9:
Prepare the frosting by beating butter until creamy. Gradually mix in powdered sugar, coconut milk, and coconut extract until smooth. Fold in whipped topping for a lighter cloud-like frosting texture.
Step 10:
Frost the cake layers generously and cover the outside with shredded coconut.
Notes
Do not overmix the batter after adding flour, as this can make the cake dense instead of fluffy. Folding whipped egg whites gently into the batter is key to achieving the cake’s signature cloud-like texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 580
- Sodium: 240mg
- Protein: 5g