Description
Coconut Cloud Cake is a delightful escape to tropical paradise in every bite. This light and fluffy cake is infused with rich coconut flavor, layered with creamy frosting, and topped with crunchy coconut flakes. Perfect for celebrations or simply brightening up your day, this treat will have everyone reaching for seconds. Easy to make and beautifully presented, it’s a must-try recipe that guarantees smiles all around!
Ingredients
Scale
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ cup unsalted butter (room temperature)
- 1 cup full-fat coconut milk
- 1 cup sweetened shredded coconut (toasted if desired)
- 4 large eggs
- 2 tsp pure vanilla extract
- 2 cups powdered sugar (for frosting)
- 8 oz cream cheese (softened)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together cake flour, baking powder, and salt.
- In another bowl, cream unsalted butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Gradually mix in dry ingredients alternating with coconut milk until combined; fold in shredded coconut gently.
- Divide the batter between prepared pans and bake for 25-30 minutes until golden brown.
- Cool cakes in pans for 10 minutes then transfer to wire racks to cool completely.
- For frosting, mix softened cream cheese and powdered sugar until smooth; spread between layers and on top of the cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 370
- Sugar: 38g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: For an extra tropical twist, add crushed pineapple or macadamia nuts to the batter. Store leftovers in an airtight container at room temperature for up to three days.