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Fluffy Coconut Cloud Cake Recipe for Any Occasion

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This Coconut Cloud Cake offers a delightful balance of light, tender cake layers and a rich, creamy coconut frosting. Each bite delivers a harmonious blend of sweet vanilla notes and the distinct, tropical essence of coconut, enhanced by a generous coating of shredded coconut for added texture. The cake is baked to a golden perfection, resulting in a moist crumb that complements the smooth, airy frosting.

Ingredients

Scale
  • For the Cake:
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup full-fat coconut milk
  • ½ cup sour cream (or plain Greek yogurt)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract (optional)
  • For the Coconut Buttercream Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • ¼ cup full-fat coconut milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract (optional)
  • Pinch of salt
  • For Garnish:
  • 1 ½ cups shredded unsweetened coconut

Instructions

  1. Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the softened butter, full-fat coconut milk, sour cream, eggs, vanilla extract, and coconut extract (if using) until well combined.
  4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined and no streaks of flour remain. Be careful not to overmix.
  5. Bake Cake Layers: Divide the batter evenly between the prepared cake pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Cool Cakes: Let the cake layers cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare Frosting: While the cakes cool, prepare the buttercream. In a large bowl, beat the softened butter with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  8. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition until smooth.
  9. Add Liquids and Flavoring: Beat in the full-fat coconut milk, vanilla extract, coconut extract (if using), and a pinch of salt until the frosting is light, fluffy, and spreadable. If the frosting is too thick, add a tiny bit more coconut milk; if too thin, add more powdered sugar.
  10. Assemble Cake: Once the cake layers are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second cake layer on top.
  11. Frost and Garnish: Use the remaining frosting to cover the top and sides of the cake. Gently press the shredded coconut onto the sides and top of the cake until fully coated.
  12. Chill and Serve: For best results, chill the cake for at least 30 minutes before slicing and serving to allow the frosting to set.

Notes

Ensure all cold ingredients, like butter, eggs, and sour cream, are at room temperature before mixing for a smoother batter and frosting.

Do not overmix the cake batter; overmixing can lead to a tough cake. Mix until just combined.

For an extra moist cake, brush cooled cake layers with a simple syrup infused with coconut extract before frosting.

To achieve clean slices, chill the cake for at least an hour before cutting with a sharp, warm knife.

Store leftover cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Nutrition

Find it online: https://yummydishideas.com/fluffy-coconut-cloud-cake-recipe-for-any-occasion/