Description
This Coconut Cloud Cake is a light, fluffy sponge cake topped with creamy coconut frosting and toasted shredded coconut, creating a dreamy dessert that’s as beautiful as it is delicious.
Ingredients
- All-purpose flour
- Coconut milk
- Unsalted butter
- Sweetened shredded coconut (for baking/toasting)
- Cream cheese
- Heavy whipping cream
- Coconut extract
- Vanilla extract
Instructions
- Prepare cake layers: Sift together the flour and mix with coconut milk, butter, extracts, and eggs to create a batter. Bake until the layers are soft and sponge-like.
- Toast coconut: Spread shredded coconut on a baking sheet and roast until golden for a crunchy topping.
- Make frosting: Whip cream cheese and heavy cream with coconut and vanilla extracts until smooth and airy.
- Assemble: After cooling the cake layers, spread frosting between layers and over the top. Sprinkle toasted coconut on top for texture and visual appeal.
Notes
- Coconut milk substitute: Almond or regular milk works well.
- Butter alternative: Use coconut oil or vegan margarine for a dairy-free version.
- Coconut sweetness: Use unsweetened shredded coconut for a less sweet cake.
- Flavor twists: Add lime zest for a citrus note or almond extract for depth.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
