Description
Coconut Cloud Cake is a light, fluffy, and moist dessert infused with rich coconut flavors. This delicious cake is layered with a luscious coconut cream topping and finished with a generous sprinkle of shredded coconut, making it the perfect tropical treat for any occasion.
Ingredients
Scale
- 2 3/4 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup butter, softened
- 4 egg whites
- 1 egg
- 1 cup heavy whipping cream
- 1 ½ teaspoons vanilla extract
- 2 teaspoons coconut extract
- 1 (15 oz) can full fat coconut milk
- 1 (8 oz) package cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 2 cups heavy whipping cream, chilled
- 1 cup sweetened shredded coconut, for topping
Instructions
- Preheat your oven to 350°F (175°C) and thoroughly grease a 9×13-inch cake pan. In a large bowl, sift together cake flour, baking powder, and salt. Mix in the granulated sugar until combined.
- Slice the softened butter into pats and using a hand mixer, incorporate the butter into the flour mixture gradually, a couple tablespoons at a time, until you achieve a sandy, crumbly texture.
- Slowly add the egg whites to the mixture, followed by the whole egg, mixing well after each addition.
- Add the heavy whipping cream, vanilla extract, and coconut extract to the batter. Mix for 1 to 2 minutes until the mixture is well combined and airy.
- Transfer the batter to the prepared cake pan, smoothing the top evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and immediately poke shallow holes all over the top of the cake using a fork. Shake the can of full fat coconut milk well and pour it evenly over the cake. Allow the cake to cool to room temperature so it absorbs the coconut milk fully.
- In a large bowl, beat the cream cheese until smooth. Add the sugar, vanilla extract, and coconut extract and mix until well incorporated. Slowly add the chilled heavy whipping cream and beat the mixture until stiff peaks form, roughly 3-4 minutes.
- Frost the cooled cake evenly with the cream cheese topping. Sprinkle the sweetened shredded coconut generously over the top as a finishing touch.
- Place the cake in the refrigerator and chill until ready to serve for the best flavor and texture.
Notes
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg