Name: Soft annd Fluffy Coconut Cloud Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Tropical
Ingredients: 2 ½ cups cake flour; 2 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup unsalted butter (softened); 1 ¾ cups granulated sugar; 4 large egg whites; 1 teaspoon pure vanilla extract; 1 teaspoon coconut extract; 1 cup canned coconut milk (full-fat); ½ cup buttermilk; 1 cup heavy whipping cream (cold); ½ cup sweetened shredded coconut; ¼ cup powdered sugar; ½ teaspoon vanilla extract (for filling); 1 cup unsalted butter (for frosting); 3 ½ cups powdered sugar (for frosting); 2 to 3 tablespoons coconut milk (for frosting); 1 teaspoon coconut extract (for frosting); Pinch of salt (for frosting); ½ cup sweetened shredded coconut (optional garnish)

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Soft annd Fluffy Coconut Cloud Cake: A Tropical Dessert Dream

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Soft annd Fluffy Coconut Cloud Cake: A Tropical Dessert Dream
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Soft annd Fluffy Coconut Cloud Cake

Imagine slicing into a cake that looks like a fluffy cloud with its delicate layers and coconut-scented sweetness wafting through the air. The moment you take a bite, you’re greeted with a light and airy texture that practically melts in your mouth, making you feel as though you’ve been whisked away to a sunny beach. This is exactly the experience of the Soft annd Fluffy Coconut Cloud Cake, a dessert that captures the essence of tropical bliss.

There’s something wonderfully nostalgic about coconut desserts that reminds me of summer vacations spent at my grandmother’s house. She would whip up coconut cakes for family gatherings, filling the air with that comforting scent of baking and laughter. It instantly brings back memories of sunshine and smiles. Whether it’s a celebration or simply a treat for yourself, this cake is a delightful addition to your dessert repertoire. Let’s dive into making this dreamy cake that will leave everyone asking for seconds!

Why You’ll Love This Recipe

Simple & Quick: In just about an hour, you’ll have this coconut masterpiece ready to slice into.
Irresistible Flavor: The combination of coconut milk and extracts creates a rich, tropical taste that’s utterly addictive.
Eye-Catching Appeal: With its snowy white frosting and fluffy layers, it’s both beautiful and impressive.
Flexible Serving: Perfect for any occasion—be it a summer barbecue, birthday party, or an afternoon tea.
Diet-Friendly Options: Easily adapted for gluten-free or dairy-free diets with simple swaps.

Ingredients You’ll Need

Cake Flour (2 ½ cups): Use this for a tender, airy crumb. If you don’t have cake flour, you can make your own by mixing all-purpose flour with a bit of cornstarch.
Baking Powder (2 ½ teaspoons): This is essential for helping the cake rise and create that fluffy texture.
Baking Soda (½ teaspoon): Works alongside the baking powder for a light cake.
Salt (½ teaspoon): Enhances all the flavors wonderfully. Don’t skip it!
Unsalted Butter (¾ cup): Softened butter helps to create that light texture. If you prefer, you can use coconut oil for a coconut-forward flavor.
Granulated Sugar (1 ¾ cups): This sweetens the cake and adds moisture.
Egg Whites (4 large): Using only the whites keeps the cake airy and light. Save the yolks for another use!
Pure Vanilla Extract (1 teaspoon): A must for a warm, sweet flavor base.
Coconut Extract (1 teaspoon): Boosts the coconut flavor, making each bite a true tropical experience.
Canned Coconut Milk (1 cup – full-fat): Offers richness and moisture; light versions can be used but may affect texture.
Buttermilk (½ cup): Adds a slight tang and helps keep the cake moist. If you don’t have buttermilk, regular milk with a splash of vinegar works well.

For the Coconut Cream Filling:

Heavy Whipping Cream (1 cup – cold): Essential for that stable, fluffy filling. Keep it chilled for better whip results.
Sweetened Shredded Coconut (½ cup): Adds texture and additional coconut flavor.
Powdered Sugar (¼ cup): Sweetens the filling without creating graininess.
Vanilla Extract (½ teaspoon): Like in the cake, brings flavors together.

For the Coconut Frosting:

Unsalted Butter (1 cup): Creamed until fluffy, it provides a rich base for the frosting.
Powdered Sugar (3 ½ cups): Needed for sweetness and to achieve the right frosting consistency.
Coconut Milk (2 to 3 tablespoons): Adjust as needed for the perfect spreadable texture.
Coconut Extract (1 teaspoon): Adds a delightful coconut flavor.
Pinch of Salt: Brings out all the other flavors beautifully.

And for the Garnish:

Sweetened Shredded Coconut (½ cup – optional): For added crunch and a lovely coconut aesthetic around the edges.

How to Make Soft annd Fluffy Coconut Cloud Cake: A Tropical Dessert Dream

Preheat and Prepare: Start by preheating your oven to 350°F (175°C). While that’s heating up, grab three 8-inch round cake pans and grease them with butter and flour. For extra assurance, line the bottoms with parchment paper to make releasing the cakes a breeze later on.

Combine Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisking these together well ensures that the leavening agents are evenly distributed for a beautifully risen cake. Set it aside and let the magic happen.

Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together for about 3 to 4 minutes. You’re looking for a light and fluffy consistency that feels airy. This step is essential for that delicate texture!

Add Egg Whites and Flavorings: Next, slowly incorporate the egg whites one at a time, beating thoroughly after each addition. This is where the magic of lightness happens, so don’t rush! Mix in the vanilla and coconut extracts until everything is fully combined and fragrant.

Alternate Wet and Dry: Now, it’s time to gently marry the dry ingredients with the wet. Add the flour mixture in three parts, alternating with the coconut milk and buttermilk. Start and finish with the dry ingredients. Mix on low speed just until combined, taking care not to overmix—this keeps your cake fluffy!

Bake Until Golden: Divide the luscious batter evenly among your prepared pans. Smooth out the tops with a spatula and pop them in the oven. Bake for about 23 to 26 minutes or until a toothpick inserted in the center comes out clean. The cakes should be golden around the edges, smelling heavenly!

Cool the Cakes: Once baked, let the cakes cool in the pans for about 10 minutes. Gently turn them out onto a wire rack to cool completely. Patience is key here, as you want to ensure the layers are perfectly cool before assembling.

Make the Coconut Cream Filling: In a chilled mixing bowl, take that heavy whipping cream, along with powdered sugar and vanilla extract, to a medium-high speed until soft peaks form. Be careful not to overwhip! Fold in the sweetened shredded coconut gently, and refrigerate this dreamy filling until you are ready for it.

Prepare the Frosting: For the frosting, beat the softened butter until it’s smooth and creamy. Gradually add the powdered sugar, mixing on low at first and then increasing to medium until it’s fluffy. Add your coconut extract and a pinch of salt, then mix. If your frosting appears too thick, add coconut milk one tablespoon at a time until just right.

Assemble the Cake: Place the first cooled cake layer on a serving plate. Spread half of the coconut cream filling evenly over the top, allowing some cream to peek over the edges for a dramatic effect.

Add Second Layer: Gently position your second cake layer on top. Spread the remaining coconut cream filling outwards, so it reaches the edges, creating a lovely cushion for the final layer.

Top and Crumb Coat: For the pièce de résistance, add your last cake layer. Now, use a thin layer of frosting all around the cake to trap in any crumbs for a smooth finish. Chill the crumb-coated cake in the fridge for about 20 minutes to set.

Frost and Garnish: Finally, use the remaining coconut frosting to cover the entire cake smoothly. If you want to take it a step further, press the sweetened shredded coconut along the bottom edge or generously on top for a beautiful and textured finish. Isn’t it lovely?

Storing & Reheating

To keep your Soft annd Fluffy Coconut Cloud Cake fresh, store it covered at room temperature for up to 2 days. If you need more time, pop it in the fridge, where it can last for about a week in an airtight container. You can freeze slices for up to 3 months. Just wrap them tightly in plastic wrap and then foil. When you’re ready to enjoy, thaw it in the fridge or on the countertop. The cake’s soft texture may slightly change upon freezing, but a quick refresh in the fridge can help restore its moistness.

Chef’s Helpful Tips

Avoid common pitfalls by ensuring your butter is at the right temperature; it should be soft but not melted for optimal mixing.
Check your cake layers for doneness with a toothpick about 20 minutes in; they should bounce back lightly when poked.
Once the cakes cool, use a serrated knife to level the tops if they’ve domed; it helps with stacking!
If your frosting is too thick, keep adding milk until it reaches a perfect spreadable consistency.
Make the cake layers ahead of time! They hold up well and can be wrapped and refrigerated or frozen for later assembly.
For extra flavor, consider toasting the shredded coconut topping until golden before garnishing.

Sometimes the desserts from our past become the warm hugs we share with friends and family today. This Soft annd Fluffy Coconut Cloud Cake is an invitation to savor those moments with every delightful bite. Whether you’re impressing guests at a party or treating yourself on a lazy afternoon, you’ll find joy in every slice. Don’t hesitate to try this cake; it’s not just a dessert but a memorable experience!

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers up to 2 days in advance. Just make sure to wrap them tightly in plastic wrap or store them in airtight containers. You can also freeze the layers for up to 3 months, which is perfect for planning.

What can I substitute for coconut milk?

If you prefer not to use coconut milk, whole milk or even almond milk can work in a pinch. Just know that the cake will have less coconut flavor, so consider adding extra coconut extract to balance it out!

How do I store leftover cake?

To keep your cake fresh, cover it at room temperature for 2 days. If you want to save it longer, move it to the fridge for up to a week, making sure it’s in an airtight container. For freezing, wrap individual slices tightly in plastic wrap and foil.

Can I use whole eggs instead of egg whites?

Using whole eggs will alter the texture slightly, making the cake denser rather than that light, fluffy dreaminess we’re after. If you do use whole eggs, ensure they are room temperature for a better incorporation into the batter!