Description
This Soft annd Fluffy Coconut Cloud Cake features a light, airy texture and rich coconut flavor, perfect for summer celebrations or a sweet treat for yourself. Enjoy its mouthwatering taste and delightful layers for any occasion!
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans.
- Sift together the dry ingredients: cake flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy (3-4 minutes).
- Add egg whites one at a time, mixing in vanilla and coconut extracts.
- Alternately mix dry ingredients with coconut milk and buttermilk, starting and ending with dry ingredients.
- Divide batter into prepared pans and bake for 23-26 minutes until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the coconut cream filling by whipping heavy cream, powdered sugar, and vanilla until soft peaks form; fold in shredded coconut.
- For the frosting, beat softened butter until smooth, gradually adding powdered sugar, coconut extract, and a pinch of salt; adjust with coconut milk if thick.
- Assemble the cake with layers of coconut cream filling; frost with remaining frosting and garnish with shredded coconut.
Notes
For fluffy texture, ensure butter is softened but not melted.
Cakes can be pre-baked and frozen for later use, wrapped tightly in plastic and foil.
Use whole eggs instead of egg whites for a denser cake, but the light texture will be altered.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 27g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg