Save to Pinterest This Coconut Cloud Cake promises a light as air texture with creamy layers and a beautiful coconut finish. It is the cake I turn to for birthdays and holiday gatherings because there is nothing quite like its blend of cloud-soft crumb and dreamy frosting.
My family practically demands this for special occasions. I first whipped it up for a spring family reunion and the entire cake disappeared before I could even snap a photo.
Ingredients
- All purpose flour: This is your structure make sure to spoon and level for accuracy
- Baking powder: Essential for a pillowy rise check for freshness
- Salt: Balances sweetness choose finely-ground so it mixes evenly
- Unsalted butter: Fresh butter adds richness aim for European or high-quality butter for best flavor
- Granulated sugar: For sweetness and moisture use pure cane sugar for cleaner taste
- Large eggs: Add structure and tenderness bring to room temperature so they blend smoothly
- Vanilla extract: Deepens flavor use pure extract for best results
- Coconut extract: Infuses the cake with tropical aroma look for natural extracts to avoid artificial notes
- Coconut milk: Keeps the crumb extra soft shake the can well and use full fat for best texture
- Heavy whipping cream: Gives you a lush frosting chill before whipping for maximum volume
- Cream cheese: Provides creamy tang in the frosting go for block style over whipped
- Powdered sugar: Sweetens the frosting sift for silky smoothness
- Sweetened shredded coconut: Sprinkled on top for irresistible texture toast lightly for more flavor and crunch
Step by Step Instructions
- Mix Dry Ingredients:
- In a medium bowl whisk together the flour baking powder and salt until evenly blended and set aside This ensures the leavening is mixed throughout so the cake bakes evenly
- Cream Butter and Sugar:
- In a large bowl beat the softened butter with granulated sugar until very pale and fluffy about three to five minutes This incorporates air and sets up a lighter cake
- Add Eggs and Flavorings:
- Mix in eggs one by one beating well after each addition Stir in vanilla and coconut extract until completely combined The extracts infuse the batter with aroma and the eggs help it rise
- Combine Wet and Dry Ingredients:
- Gradually alternate adding flour mixture and coconut milk Start and finish with the dry mix and blend on low just until incorporated This step keeps the cake soft and prevents overmixing
- Bake the Cakes:
- Evenly distribute batter into two greased parchment lined round cake pans Bake in a preheated oven until the tops are golden and a toothpick tests clean This takes about twenty five to thirty minutes Let cakes cool in pans for a few minutes to firm up then continue cooling on a rack
- Prepare Frosting:
- In one bowl beat softened cream cheese with powdered sugar until creamy In another bowl whip chilled heavy cream to stiff peaks Gently fold the whipped cream into the cream cheese mixture to make your frosting light but rich
- Assemble and Frost:
- Place one cake layer on your serving plate and spread a third of the frosting over top Add the second cake layer and cover the top and sides with the rest of the frosting
- Finish with Coconut:
- Press sweetened shredded coconut onto the cake for that classic cloudlike look Toasting the coconut gives extra crunch and a nutty accent
- Chill Before Slicing:
- Refrigerate the frosted cake for at least one hour to help set the slices neatly
Save to Pinterest I have always been obsessed with fresh coconut so toasting it and pressing it onto the frosting is my favorite part To this day I remember my little cousins squabbling to see who got the biggest coconut covered slice
Storage Tips
This cake keeps well in the refrigerator for up to three days Simply cover it tightly with plastic wrap or store in an airtight container For longer storage I like to wrap individual frosted slices and freeze them They thaw perfectly for an easy make ahead dessert
Ingredient Substitutions
If coconut milk is not handy you can swap in regular whole milk or try almond milk for a lighter flavor No cream cheese for the frosting Use mascarpone or a thick Greek yogurt as a stand in Not fan of coconut extract A touch more vanilla still keeps things delicious
Serving Suggestions
Serve chilled straight from the fridge for the neatest slices For a tropical touch add fresh pineapple or mango slices to each plate I sometimes scatter candied lime zest on the finished cake for extra little sparkle
Save to Pinterest Cultural and Historical Context
Coconut cakes have a place of honor in many Southern American celebrations They symbolize hospitality and abundance The combination of cloudlike crumb and coconut is a tradition stretching back generations but this lighter than air version makes every occasion feel special
Common Recipe Questions
- → How do you achieve a fluffy cake texture?
Creaming butter and sugar thoroughly creates air pockets, making the layers soft and light. Alternating wet and dry ingredients also helps maintain fluffiness.
- → Can I substitute coconut milk with other types of milk?
Yes, almond milk or regular milk can replace coconut milk, though the flavor will change accordingly.
- → What is the benefit of using toasted coconut topping?
Toasting coconut enhances its flavor and gives the cake a delightful crunch and golden appearance.
- → How long should the cake chill before serving?
Chilling the cake for at least an hour helps the frosting set, resulting in cleaner slices and improved taste.
- → Is this dessert suitable for vegetarians?
Yes, it contains no meat but does include dairy and eggs. Always check ingredient labels to confirm suitability.