Description
This Coconut Cloud Cake is a light and fluffy tropical dessert featuring layers of moist coconut-infused cake, whipped cream frosting, and toasted coconut flakes. Perfectly balanced with creamy coconut milk and extracts, this cake is a delightful treat for coconut lovers and an elegant addition to any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup full-fat coconut milk
- 1 1/2 cups sweetened shredded coconut
Frosting
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- 1 cup toasted coconut flakes
Instructions
- Prepare Pans and Oven: Preheat your oven to 350°F (175°C) and grease and line two 9-inch round cake pans with parchment paper to ensure easy removal of the cake layers.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, providing a good structure for the cake.
- Add Egg Whites: Gradually add the egg whites one at a time to the butter-sugar mixture, beating well after each addition to incorporate air and improve the cake’s texture.
- Combine Wet Ingredients: Stir in the sour cream, vanilla extract, and coconut extract until fully blended, adding moisture and flavor.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture alternating with the coconut milk, beginning and ending with the dry ingredients, mixing just until combined to keep the batter light.
- Add Shredded Coconut: Gently fold in the sweetened shredded coconut to incorporate texture and depth of coconut flavor throughout the batter.
- Fill Pans and Bake: Divide the batter evenly between the prepared pans and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pans before removing to ensure they hold their structure.
- Prepare Frosting: In a chilled mixing bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy frosting.
- Assemble Cake: Frost the cooled cake layers, stacking them carefully. Cover the entire cake with the whipped cream frosting for a cloud-like appearance.
- Garnish: Sprinkle toasted coconut flakes generously on top and around the sides of the cake for added texture and visual appeal.
Notes
- For enhanced coconut flavor, lightly brush each cake layer with coconut milk before frosting.
- Store the cake refrigerated and serve chilled to maintain the best texture and freshness.
- This cake is best consumed within 2-3 days for optimal flavor and moisture.
- To toast coconut flakes, spread them evenly on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring occasionally, until golden brown.
