Description: This Coconut Cloud Cake is a dreamy, ethereal delight, boasting a light, fluffy texture and an intense coconut flavor. It’s perfect for special occasions or any time you crave a taste of tropical paradise. Layers of moist cake, infused with coconut milk and extract, are enveloped in a luscious cream cheese frosting, then finished with a blanket of toasted shredded coconut, creating a cloud-like appearance that’s as beautiful as it is delicious.
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk (full-fat is recommended for best flavor and moisture)
For the Frosting:
- 1 1/2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
For Topping:
- 1 cup sweetened shredded coconut, toasted or fresh
Preparation:
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). This temperature allows the cake to bake evenly and prevents it from drying out.
- Grease and flour two 9-inch round cake pans. Using a non-stick baking spray with flour already added is a quick and efficient option. Alternatively, grease the pans with shortening or butter, then dust with flour, tapping out any excess.
- Line the bottoms of the pans with parchment paper circles. This ensures the cake layers release cleanly from the pans, preventing sticking and tearing, even if the greasing and flouring isn’t perfect.
- In a medium bowl, whisk together the flour, baking powder, and salt. Whisking ensures the ingredients are evenly distributed, which is crucial for a consistent rise and texture.
- Set the dry ingredients aside.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Use an electric mixer (stand mixer or hand mixer) for this step. Creaming the butter and sugar properly incorporates air into the batter, resulting in a lighter and more tender cake. This process should take about 3-4 minutes on medium speed. The mixture should become visibly paler and significantly increase in volume.
Step 3: Add Eggs and Extracts
- Add the eggs one at a time, beating well after each addition. Room temperature eggs emulsify better with the butter and sugar, creating a smoother batter. Beating well after each egg ensures they are fully incorporated and contributes to the overall structure of the cake.
- Stir in the vanilla and coconut extracts. The extracts enhance the overall flavor profile, adding depth and complexity. Be careful not to overdo it with the coconut extract, as it can be overpowering.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture in three parts, alternating with the coconut milk. Begin and end with the dry ingredients. This method prevents the gluten in the flour from developing too much, which would result in a tough cake.
- Mix until just combined. Overmixing can lead to a dense, rubbery cake. Stop mixing as soon as the flour streaks disappear. A few small lumps are okay.
Step 5: Bake the Cake
- Divide the batter evenly between the prepared cake pans. Using a kitchen scale to ensure equal distribution is ideal for even baking.
- Smooth the tops with a spatula. This helps the cakes bake evenly and prevents uneven domes.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 25 minutes. A few moist crumbs clinging to the toothpick are okay, but the batter should be set.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Cooling in the pans prevents the cakes from sticking and allows them to set slightly. Cooling completely on a wire rack is essential before frosting, as warm cakes will melt the frosting.
Step 6: Make the Frosting
- In a large mixing bowl, beat the cream cheese until smooth. Softened cream cheese is crucial for a smooth, lump-free frosting.
- Add the powdered sugar and continue beating until fully combined. Powdered sugar dissolves more easily than granulated sugar, resulting in a silky frosting.
- In a separate bowl, whip the heavy cream until stiff peaks form. Use chilled heavy cream and a chilled bowl and beaters for the best results. Stiff peaks mean the cream holds its shape when the beaters are lifted.
- Gently fold the whipped cream into the cream cheese mixture. Folding preserves the air in the whipped cream, keeping the frosting light and airy. Be careful not to overmix.
- Add the vanilla and coconut extracts, stirring gently to combine.
Step 7: Assemble the Cake
- Place one cake layer on a serving plate. If desired, level the cake layers by trimming the tops with a serrated knife.
- Spread a generous layer of frosting on top.
- Place the second cake layer on top and frost the entire cake, including the sides. A crumb coat (a thin layer of frosting) can be applied first to trap any loose crumbs and create a smooth surface for the final frosting layer. Chill the crumb-coated cake for about 30 minutes before applying the final layer of frosting.
Step 8: Add the Coconut Topping
- Gently press the shredded coconut onto the sides and top of the cake for a fluffy “cloud” effect. Toasted coconut adds a nutty flavor and crunchy texture.
Step 9: Chill and Serve
- Refrigerate the cake for at least 1 hour to set the frosting. Chilling helps the frosting firm up, making the cake easier to slice and serve.
- Slice and enjoy the dreamy, creamy coconut goodness!
Why you will love this recipe:
- Intense Coconut Flavor: This cake is a coconut lover’s dream, with coconut milk and extract infusing every layer.
- Light and Fluffy Texture: The carefully balanced ingredients and mixing techniques create a cake that is incredibly light and airy.
- Creamy, Dreamy Frosting: The cream cheese frosting is the perfect complement to the coconut cake, adding a touch of tanginess and a luscious texture.
- Stunning Presentation: The cloud of toasted coconut makes this cake a showstopper, perfect for parties and special occasions.
- Relatively Easy to Make: While it has multiple steps, the recipe is straightforward and easy to follow, even for beginner bakers.
Serving Suggestions:
- Serve chilled, on its own or with a scoop of vanilla ice cream.
- Pair with fresh fruit, such as pineapple or mango.
- Garnish with extra toasted coconut flakes or a sprig of mint.
- Serve with a cup of coffee or tea.
- Great for celebrations, birthdays, or just a weekend treat.
Tips:
- Use high-quality coconut milk for the best flavor. Full-fat coconut milk is recommended for richness and moisture.
- Toast the shredded coconut for a deeper flavor and a more appealing visual effect. To toast, spread coconut in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, stirring occasionally. Watch carefully, as it can burn quickly.
- Make sure all your ingredients are at room temperature for the best results.
- Don’t overmix the batter, or the cake will be tough.
- If you don’t have coconut extract, you can use more vanilla extract.
- To prevent the cake from drying out, store it in an airtight container in the refrigerator.
Prep Time: 30 minutes Cook Time: 25-30 minutes Total Time: Approximately 2 hours (including cooling and chilling time)
Nutritional Information (per serving, approximately 1/12 of the cake):
(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
- Calories: 550-650
- Protein: 5-7g
- Sodium: 200-300mg
Conclusion:
The Coconut Cloud Cake is more than just a dessert; it’s an experience. The combination of the light, fluffy cake, the creamy frosting, and the toasted coconut topping is simply irresistible. Whether you’re celebrating a special occasion or just craving a taste of paradise, this cake is sure to impress. So, gather your ingredients, preheat your oven, and get ready to create a cloud of coconut goodness!
Questions and Answers:
- Can I use a different size cake pan?
- While this recipe is optimized for two 9-inch round cake pans, you can adapt it for other sizes. If using smaller pans, you’ll need to adjust the baking time accordingly, checking for doneness sooner. If using a larger pan, the baking time may need to be increased. Keep an eye on the cake and use a toothpick to test for doneness.
- Can I make this cake gluten-free?
- Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to choose a blend that contains xanthan gum, as this helps to provide structure and prevent the cake from being too crumbly.
- Can I make the cake ahead of time?
- Absolutely! The cake layers can be baked ahead of time and stored in the refrigerator, tightly wrapped, for up to 3 days. You can also freeze the cake layers for up to 2 months. Just make sure to thaw them completely before frosting. The frosting can also be made a day in advance and stored in the refrigerator.
- What if I don’t have coconut extract?
- If you don’t have coconut extract, you can use more vanilla extract (about 2 teaspoons in total). You can also add a little bit of coconut rum to the frosting for an extra layer of flavor.
- Can I use canned coconut cream instead of coconut milk?
- Coconut cream can be used but it will result in a denser, richer cake. If using coconut cream, dilute it with a bit of water or milk to achieve a consistency similar to coconut milk. You may also need to adjust the baking time slightly.
