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
Scale
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.
