Description
This Coconut Cloud Cake is a light and fluffy dessert layered with moist coconut-flavored cake, creamy coconut frosting, and coated in sweetened shredded coconut for a tropical flair.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup coconut milk
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp coconut milk
- 1 tsp coconut extract
- 2 cups sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring or lining them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla and coconut extracts.
- Alternately add the dry ingredients and coconut milk, starting and ending with the flour mixture, mixing until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in their pans for 10 minutes, then turn out onto wire racks to cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar and beat until fluffy.
- Mix in the coconut milk and coconut extract until well combined.
- Place one cake layer on a serving plate and spread a generous layer of frosting on top.
- Add the second cake layer and frost the top and sides of the cake.
- Press sweetened shredded coconut onto the frosting to cover the entire cake.
Notes
- Use canned full-fat coconut milk for best flavor and texture.
- Shake the coconut milk can well before using.
- To toast coconut, spread it on a baking sheet and bake at 325°F for 5–10 minutes, stirring occasionally.
- The cake layers can be made a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 46g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
