Description
This Coconut Cloud Cake is a light and fluffy dessert infused with coconut flavor, topped with whipped frosting and shredded coconut. It's perfect for celebrations or whenever you crave a delicate yet indulgent treat.
Ingredients
- 2 1/2 cups cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 5 egg whites
- 1 cup full-fat canned coconut milk
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 1/2 cups sweetened shredded coconut
- 2 cups heavy cream or 1 tub whipped topping
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch cake pans.
- Whisk together cake flour, baking powder, and salt in a bowl.
- Cream the butter and sugar in a large bowl until light and fluffy.
- Add egg whites one at a time, mixing well after each addition.
- Stir in coconut milk, vanilla extract, and coconut extract.
- Gradually mix dry ingredients into the wet ingredients until just combined.
- Divide batter evenly between prepared pans and bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool cakes completely on wire racks.
- Whip heavy cream until soft peaks form or use prepared whipped topping.
- Frost the cake and sprinkle shredded coconut generously on top and sides.
Notes
- Add lemon or lime zest for a citrus twist.
- Fold toasted coconut into frosting for extra texture.
- Use coconut pastry cream for a richer filling.
- Cream cheese-coconut frosting can be used for more indulgence.
- Let cake sit at room temperature for 15 minutes before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg