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Coconut Cloud Cake Recipe

Coconut Cloud Cake Recipe
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★★★★★

4.9 from 12 reviews

This Coconut Cloud Cake is a light, fluffy, and moist layered cake infused with rich coconut flavor. Perfectly balanced with creamy coconut frosting and topped with shredded coconut, this cake is a tropical delight for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2.5 cups All-purpose flour (Sifted)
  • 2.5 tsp Baking powder
  • 0.5 tsp Salt

Wet Ingredients and Flavorings

  • 0.75 cup Unsalted butter (Softened)
  • 1.75 cups Granulated sugar
  • 4 large Eggs (Room temperature)
  • 1 cup Coconut milk (Full-fat, canned preferred)
  • 1.5 tsp Coconut extract
  • 1 tsp Vanilla extract (Pure)

Frosting Ingredients

  • 1.25 cups Heavy whipping cream (Chilled)
  • 1 cup Powdered sugar
  • 6 oz Cream cheese (Softened)
  • 1.5 cups Sweetened shredded coconut (Divided: ½ cup for frosting, remainder for decoration)

Instructions

  1. Prep pans: Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans to ensure the cakes don’t stick.
  2. Mix dry ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt until evenly combined.
  3. Cream butter and sugar: Using a mixer, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, about 4 to 5 minutes, incorporating air for a tender crumb.
  4. Add eggs: Add eggs one at a time to the creamed butter and sugar, beating well after each addition to maintain a smooth batter.
  5. Alternate adding dry ingredients and coconut milk: Gradually add the dry flour mixture and coconut milk to the batter alternately, starting and ending with the flour mixture, blending until just combined.
  6. Add flavorings: Stir in the coconut extract and pure vanilla extract thoroughly to infuse the batter with aromatic flavor.
  7. Divide batter: Evenly divide the batter among the three prepared cake pans and smooth the tops with a spatula for an even bake.
  8. Bake: Bake the layers in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool cake: Remove the cakes from the oven and allow them to cool completely in their pans before frosting.
  10. Whip cream: In a chilled bowl, beat the heavy whipping cream to soft peaks, then slowly add the powdered sugar and continue beating until stiff peaks form.
  11. Add cream cheese: Beat in the softened cream cheese until the mixture is smooth and fluffy, ensuring a creamy frosting texture.
  12. Finish frosting: Gently fold in the coconut extract and ½ cup of the sweetened shredded coconut to incorporate flavor and texture into the frosting.
  13. Stack cake: Level the cake layers if needed. Place the first layer on a serving plate and spread a generous amount of frosting on top. Repeat with remaining layers, stacking carefully.
  14. Crumb coat: Apply a thin layer of frosting over the entire stacked cake to seal in crumbs and chill for 30 minutes in the refrigerator to set.
  15. Final frosting: Frost the entire cake evenly with the remaining frosting and decorate the top and sides with the rest of the shredded coconut for a beautiful finish.

Notes

  • Use full-fat coconut milk for the best flavor and moistness in the cake.
  • Make sure all ingredients are at room temperature to help the batter combine smoothly.
  • Chilling the frosting slightly before spreading makes it easier to work with.
  • You can toast the shredded coconut lightly if you prefer a toasted coconut flavor and crunch in the topping.
  • Store the cake in the refrigerator and bring to room temperature before serving for the best texture and taste.

Nutrition

Keywords: Coconut Cloud Cake, Coconut Cake, Coconut Layer Cake, Cream Cheese Frosting, Coconut Milk Cake

Find it online: https://amayaharis.com/coconut-cloud-cake-recipe/