Description
Indulge in the light and fluffy Coconut Cloud Cake, a dessert that transports you to a tropical paradise with every bite. With layers of moist cake enveloped in creamy frosting and topped with toasted coconut, this cake is perfect for birthdays, potlucks, or simply treating yourself. Easy to make and visually stunning, it promises to impress your guests and elevate any occasion.
Ingredients
Scale
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ cup unsalted butter (softened)
- 4 large eggs
- 1 cup coconut milk (canned)
- 1 cup shredded coconut (sweetened)
- 3 cups powdered sugar
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans with butter and dust them lightly with flour.
- In a large bowl, whisk together the cake flour, baking powder, and granulated sugar until combined.
- In another bowl, cream the softened butter until smooth. Gradually add the sugar and beat until light and fluffy (about 3 minutes).
- Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in coconut milk until blended.
- Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until golden brown and a toothpick comes out clean from the center.
- While cooling, prepare the frosting by whipping together powdered sugar, softened butter, vanilla extract, and remaining coconut milk until smooth.
- Once cooled completely, frost between layers and around both cakes generously. Top with toasted shredded coconut.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 32g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: For extra flavor, consider adding lime zest or using coconut flour instead of regular flour. Store leftovers in an airtight container in the fridge for up to a week; reheat briefly in the microwave for best texture.