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There is something truly magical about a fluffy, dreamy cake that melts in your mouth and carries the gentle warmth of coconut with every bite. This Coconut Cloud Cake Recipe is exactly that—a soft, moist delight layered with light, whipped coconut frosting and topped with toasted coconut flakes. It feels like biting into a sweet tropical daydream, perfect for celebrations or simply when you want to treat yourself and your loved ones to something special. Once you try this Coconut Cloud Cake Recipe, you’ll wonder how you ever knew a cake could taste this good and feel this airy.
Ingredients You’ll Need
Getting the ingredients right is the first step to making this Coconut Cloud Cake Recipe a success. Each one is straightforward but plays a crucial role in creating that perfect balance of flavor, texture, and that signature lightness you’ll adore.
- Cake flour: Provides a tender crumb for the softest cake texture.
- Baking powder: Ensures the cake rises beautifully and stays fluffy.
- Salt: Enhances the other flavors, balancing sweetness.
- Unsalted butter, softened: Adds richness and moisture to the batter.
- Granulated sugar: Sweetens the cake and helps with that airy structure.
- Coconut extract: Delivers that unmistakable coconut aroma and flavor.
- Vanilla extract: Brings warmth and depth to the cake’s flavor profile.
- Large eggs, separated: Egg yolks enrich, while whipped egg whites create lift and lightness.
- Buttermilk: Adds moisture and a gentle tang that balances the sweetness.
- Shredded sweetened coconut: Gives delightful bursts of chewy, tropical texture inside the cake.
- Heavy cream: Essential for the luscious, fluffy frosting.
- Powdered sugar: Sweetens the frosting smoothly without any graininess.
- Sweetened shredded coconut for garnish: Creates a beautiful, textured finish on top of the frosting.
How to Make Coconut Cloud Cake Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C) to get it ready for baking. Grease and flour two 9-inch cake pans or line them with parchment to make sure the cakes come out cleanly and maintain their soft edges. Next, whisk the cake flour, baking powder, and salt together to ensure even distribution, setting the stage for a light, fluffy cake.
Step 2: Cream Butter and Sugar with Extracts
Beat softened butter and granulated sugar until the mixture is pale and fluffy—this usually takes around 3 to 4 minutes. This step is vital because it traps air, helping your cake rise beautifully. Then add in the coconut and vanilla extracts which infuse the batter with those wonderfully inviting flavors that make this recipe so special.
Step 3: Add Egg Yolks and Alternate Flour and Buttermilk
Beat in the egg yolks one at a time to fully incorporate them, enriching the cake’s texture. Then alternate folding in the flour mixture and buttermilk, starting and ending with the flour. This careful balance keeps your batter smooth, moist, and perfectly structured.
Step 4: Fold in Whipped Egg Whites and Shredded Coconut
In a separate clean bowl, whip the egg whites to stiff peaks—this means they stand straight up when you lift the whisk. Gently fold these into the batter to retain all that precious airiness that makes the Coconut Cloud Cake Recipe so dreamy. Finally, stir in the shredded coconut to add delightful pops of chewy sweetness throughout the cake.
Step 5: Bake Until Light and Toothpick-Clean
Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes. You’ll know the cakes are done when a toothpick inserted into the center comes out clean. Let the cakes cool completely to set their tender crumb before frosting, which keeps everything neat and luscious.
Step 6: Whip Up the Coconut Frosting
While the cake cools, whip the heavy cream with powdered sugar, vanilla, and coconut extracts until stiff peaks form—this frosting should be airy but stable enough to hold its shape. The luscious whipped cream frosting gives this Coconut Cloud Cake Recipe its signature light and creamy topping that complements the cake perfectly.
Step 7: Assemble and Garnish
Frost the cooled cakes generously, smoothing the cream all over and between the layers. To finish, sprinkle the cake with a generous layer of sweetened shredded coconut for a stunning, snowy finish. Chill the cake for 30 minutes before serving to let the flavors meld beautifully.
How to Serve Coconut Cloud Cake Recipe
Garnishes
To elevate the presentation, add toasted coconut flakes on top for a crunchy contrast and deeper coconut aroma. Fresh berries or edible flowers can also add a pop of color and freshness, making the cake look as delightful as it tastes.
Side Dishes
Serve slices alongside refreshing fruit salads, tropical smoothies, or a simple cup of strong coffee or tea. The lightness of the cake pairs wonderfully with both fruity and rich side options, offering a finely balanced dessert experience.
Creative Ways to Present
Try layering the cake in individual glass jars or trifles for a charming shareable dessert. You can also cut it into mini cupcakes for a party-friendly treat, each topped with a swirl of the coconut frosting and a sprinkle of coconut flakes.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered in the refrigerator to maintain its moisture and freshness. The whipped cream frosting makes refrigeration necessary, and if wrapped well, your cake stays delicious for 3 to 4 days.
Freezing
This Coconut Cloud Cake Recipe freezes beautifully. Wrap the cake tightly in plastic wrap followed by foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving to bring back its tender texture.
Reheating
Since this cake is best served chilled, avoid reheating. Instead, let frozen slices thaw completely in the refrigerator. If you want a warmer dessert, serve alongside a warm sauce or a scoop of ice cream.
FAQs
Can I use regular all-purpose flour instead of cake flour?
Yes, but your cake may be slightly less tender. To mimic cake flour, you can replace 2 tablespoons of all-purpose flour per cup with cornstarch for a lighter texture.
Is it necessary to separate the eggs?
Separating eggs is key to achieving that cloud-like lightness because whipped egg whites incorporate air, giving the cake its airy crumb.
Can I substitute buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes—this homemade buttermilk works great.
How do I keep the shredded coconut from browning when garnishing?
Use sweetened shredded coconut and apply it gently to the frosting. If you want toasted coconut, do so just before serving to preserve its toasted flavor without over-drying.
Can I make this cake vegan?
This recipe relies heavily on eggs and dairy for structure and flavor, so vegan substitutions would require significant adaptations, such as using aquafaba for egg whites and coconut cream for frosting.
Final Thoughts
You really can’t go wrong with this Coconut Cloud Cake Recipe. It’s the kind of cake that feels like a warm hug wrapped in coconut’s tropical charm. Whether it’s a special occasion or just because, I encourage you to try this recipe—you’ll find it’s a delicious way to bring joy and lightness to any day.
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Coconut Cloud Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Coconut Cloud Cake is a light and fluffy dessert featuring a moist coconut-flavored cake layered with a creamy coconut frosting. The cake is enriched with shredded sweetened coconut and enhanced with coconut and vanilla extracts, giving it a delightful tropical aroma. Perfect for gatherings or a special treat, this cake is garnished with sweetened shredded coconut for extra texture and flavor.
Ingredients
For the Cake:
- 2 ½ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 4 large eggs, separated
- 1 cup buttermilk
- 1 cup shredded sweetened coconut
For the Coconut Frosting:
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 ½ cups sweetened shredded coconut (for garnish)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt to combine and aerate the mixture.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes. Add the coconut and vanilla extracts and mix until incorporated.
- Add Egg Yolks and Alternating Dry Ingredients: Beat in the egg yolks one at a time until fully blended. Then alternate adding the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture, mixing gently after each addition.
- Fold in Egg Whites and Coconut: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter to maintain airiness. Stir in the shredded sweetened coconut evenly.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely in pans.
- Make the Frosting: Whip the heavy cream, powdered sugar, vanilla extract, and coconut extract together until stiff peaks form, ensuring a light and fluffy frosting.
- Assemble and Garnish: Frost the cooled cakes with the whipped coconut frosting. Garnish the top and sides with the sweetened shredded coconut. Chill the cake for 30 minutes before serving for best texture and flavor.
Notes
- Ensure egg whites are beaten to stiff peaks for a light, airy cake texture.
- Use cake flour for a tender crumb.
- Chilling the cake after frosting helps the frosting set for cleaner slices.
- You can substitute buttermilk with a mixture of milk and lemon juice or vinegar if needed.
- Be gentle when folding in egg whites to maintain volume.
- For extra coconut flavor, lightly toast some shredded coconut for garnish.
