Description
The Coconut Cloud Cake is a dreamy dessert with moist, fluffy layers, creamy frosting, and a crunchy toasted coconut topping. Perfect for any occasion!
Ingredients
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
- For the Frosting:
- 1 1/2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- For the Topping:
- 1 cup sweetened shredded coconut (toasted or fresh)
Instructions
- Preheat oven to 350°F (175°C). Prepare two 9-inch round cake pans.
- Whisk flour, baking powder, and salt. Beat butter and sugar until fluffy. Add eggs, one at a time. Stir in vanilla and coconut extracts. Alternate dry ingredients and coconut milk into the mixture.
- Bake for 25–30 minutes. Let cakes cool completely.
- For frosting, beat cream cheese and powdered sugar until smooth. Whip heavy cream to stiff peaks and fold it into the cream cheese mixture.
- Layer and frost the cakes. Press shredded coconut onto the sides and top for a cloud-like finish.
- Chill for 1 hour before serving.
Notes
- Substitute coconut milk with almond or regular milk for a different flavor.
- Toast the shredded coconut for added depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 30g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Coconut Cake Recipe, Fluffy Coconut Cake, Tropical Cake Recipe, Light Coconut Dessert