If you’ve been dreaming of a dessert that’s as light as air yet bursting with tropical flavor, you are absolutely going to adore this Coconut Cloud Cake Recipe. Imagine biting into a moist, fluffy cake layered with the subtle sweetness of coconut and a dreamy whipped coconut frosting that melts on your tongue. This cake isn’t just a treat; it’s an experience that lifts your spirits and transports you to a sunny paradise with every bite. Whether you’re celebrating a special occasion or just craving a slice of something spectacular, this recipe delivers a perfect balance of texture and taste that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering simple but essential ingredients is the first step toward creating this dreamy Coconut Cloud Cake Recipe. Each component plays its role perfectly, from the fluffy cake flour to the luscious buttermilk, and of course, the star ingredient, shredded coconut, which brings both texture and that unmistakable island charm.
- 2 ½ cups cake flour: Provides the delicate, airy structure crucial to a cloud-like cake texture.
- 1 tablespoon baking powder: Helps your cake rise perfectly, giving it that soft crumb.
- ½ teaspoon salt: Enhances all the flavors, balancing sweetness.
- ¾ cup unsalted butter, softened: Adds richness and tenderness.
- 1 ¾ cups granulated sugar: Sweetens the cake while aiding in moisture retention.
- 1 teaspoon coconut extract: Intensifies the coconut flavor to keep it front and center.
- 1 teaspoon vanilla extract: Complements and rounds out the flavors beautifully.
- 4 large eggs, separated: Giving structure via yolks and incredible lightness via whipped whites.
- 1 cup buttermilk: Adds tangy moisture for a tender crumb.
- 1 cup shredded sweetened coconut: Infuses lovely texture and bursts of chewy sweetness.
- 1 ½ cups heavy cream (for frosting): Whipped into a luscious and airy topping.
- ¼ cup powdered sugar (for frosting): Balances creaminess with just the right sweetness.
- 1 teaspoon vanilla extract (for frosting): Adds warmth and depth to the frosting.
- ½ teaspoon coconut extract (for frosting): Keeps that vibrant coconut essence alive throughout.
- 1 ½ cups sweetened shredded coconut (for garnish): Adds a final flourish of texture and tropical flair.
How to Make Coconut Cloud Cake Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Start off by preheating your oven to 350°F (175°C) and getting your cake pans ready: grease them and lightly dust with flour or line them with parchment paper. This simple prep step ensures your cakes come out cleanly and maintain their perfect shape. Next, whisk together the cake flour, baking powder, and salt in a bowl to evenly distribute those leavening agents—this is the foundation for your light, airy cake.
Step 2: Cream Butter and Sugar With Extracts
Beat your softened butter and granulated sugar together until fluffy and pale—this usually takes about 3 to 4 minutes and is key to a tender crumb. Add in the coconut and vanilla extracts here to infuse the batter with layers of aromatic flavor right from the start, turning the ordinary into something extraordinary.
Step 3: Incorporate Egg Yolks and Alternate Flour and Buttermilk
One by one, add the egg yolks into your creamed butter and sugar to enrich the batter. Then alternate adding the flour mixture and buttermilk, starting and ending with the flour. This alternating method keeps the batter smooth and light, ensuring a tender, moist cake.
Step 4: Whip Egg Whites and Fold in Shredded Coconut
In a clean bowl, beat the egg whites until stiff peaks form. This step is the secret to the cloud-like fluffiness your cake needs, so take your time here. Gently fold those egg whites into the batter—don’t rush or overmix. Finally, stir in the shredded sweetened coconut to introduce delightful chewy bursts that will surprise and delight your palate.
Step 5: Bake and Cool
Divide the batter evenly between your prepared pans and slide them into the oven for 25 to 30 minutes. Peek in at around the 25-minute mark and check with a toothpick; it should come out clean when the cake is done. Once baked, allow the cakes to cool completely on a wire rack. Patience in cooling is vital to achieve a smooth frosting surface and perfect slices.
Step 6: Whip the Coconut Frosting
Whip the heavy cream along with powdered sugar, vanilla extract, and coconut extract until stiff peaks form. This frosting is feather-light and melts in your mouth, enhancing the cake’s coconut essence without overpowering it.
Step 7: Assemble and Garnish
Spread the frosting generously between layers, over the top, and around the sides of your cake. Then, sprinkle the sweetened shredded coconut on top for a beautiful, inviting finish. Chill your cake for at least 30 minutes before serving to let those flavors marry and the frosting set perfectly.
How to Serve Coconut Cloud Cake Recipe
Garnishes
Beyond the shredded coconut topping, consider fresh coconut flakes lightly toasted for a deeper flavor and crunch, or even a few edible flowers for a festive, colorful touch. These small details add visual appeal and can elevate the tasting experience.
Side Dishes
This cake pairs wonderfully with tropical fruits like pineapple slices, mango chunks, or a bright berry compote. A simple scoop of coconut or vanilla ice cream alongside will make each bite a little celebration.
Creative Ways to Present
To wow your guests visually, try slicing the cake into delicate layers and serving as petite trifles in individual glasses. Layer with whipped cream and fruit or drizzle some passionfruit syrup for an exotic twist. Alternatively, a dusting of toasted coconut crumbs around the plate adds texture and artistry to your presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake chilled in an airtight container for up to 3 days. The whipped cream frosting is delicate, so refrigeration is key to maintain its airy texture without melting or separating.
Freezing
If you want to save the cake for later, wrap it tightly in plastic wrap and foil to prevent freezer burn, then freeze for up to 1 month. When ready, thaw it overnight in the fridge to preserve that cloud-like texture.
Reheating
Because this cake is best served cool or at room temperature, reheating isn’t recommended. If you prefer it slightly warmer, let it sit out at room temperature for about 30 minutes before slicing and serving to soften the chilled frosting gently.
FAQs
Can I use desiccated coconut instead of shredded coconut?
Absolutely! Desiccated coconut will still give you that lovely coconut flavor, but keep in mind it is finer and less moist than shredded coconut, so your texture might be a bit different but still delicious.
Is buttermilk necessary in this Coconut Cloud Cake Recipe?
Buttermilk adds moisture and tanginess, which balances the sweetness beautifully. If you don’t have buttermilk, you can make a substitute with milk and lemon juice or vinegar, but it’s best not to skip it for optimal results.
Can I make this cake dairy-free?
For a dairy-free version, swap the butter for a plant-based alternative and use coconut cream or a non-dairy whipping cream in place of heavy cream for frosting. Just note that texture and flavor may vary slightly.
How do I ensure my egg whites whip to stiff peaks?
Make sure your bowl and beaters are clean and free from grease. Use room temperature eggs and whip at medium-high speed until the whites hold firm peaks without collapsing.
What’s the best way to slice this delicate cake?
Use a sharp serrated knife and gently saw back and forth rather than pressing straight down to avoid compressing the fluffy layers. For cleaner cuts, chill the cake slightly before slicing.
Final Thoughts
There’s something truly special about the Coconut Cloud Cake Recipe that transforms any occasion into a joyful celebration. Its light, airy texture paired with rich, tropical flavors makes it a standout dessert that’s both impressive and approachable. I can’t wait for you to try it and share the bliss of this delicious cake with your friends and family. Trust me, once you taste that first bite, you’ll be hooked just like I am!
Print
Coconut Cloud Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coconut Cloud Cake is a light, fluffy, and moist dessert that features a delicate coconut flavor throughout. Made with tender cake layers infused with coconut and vanilla extracts, and topped with a luscious whipped coconut cream frosting, this cake is garnished with sweetened shredded coconut to enhance the tropical flair. Perfect for celebrations or a special treat, it’s sure to delight coconut lovers with its airy texture and creamy finish.
Ingredients
For the Cake:
- 2 ½ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 4 large eggs, separated
- 1 cup buttermilk
- 1 cup shredded sweetened coconut
For the Coconut Frosting:
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 ½ cups sweetened shredded coconut (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two 9-inch cake pans by greasing and flouring them or lining them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the cake flour, baking powder, and salt to ensure they are well combined and to evenly distribute the leavening agents.
- Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes. Then add the coconut extract and vanilla extract, mixing until combined.
- Add Egg Yolks and Alternate Flour and Buttermilk: Beat in the egg yolks one at a time, fully incorporating each before adding the next. Then add the flour mixture and buttermilk alternately to the batter, beginning and ending with the flour mixture, mixing just until combined after each addition.
- Whip Egg Whites and Fold into Batter: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter to keep the mixture airy. Finally, fold in the shredded sweetened coconut evenly through the batter.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cakes to cool completely in the pans or on wire racks.
- Prepare the Frosting: In a chilled mixing bowl, whip the heavy cream along with powdered sugar, vanilla extract, and coconut extract until stiff peaks form, creating a light and fluffy coconut whipped cream frosting.
- Frost and Garnish: Once the cake layers have completely cooled, frost them generously with the coconut whipped cream. Garnish the top and sides with sweetened shredded coconut for added texture and flavor. For best results, chill the frosted cake in the refrigerator for 30 minutes before serving.
Notes
- Ensure egg whites are beaten to stiff peaks to maintain the cake’s light and airy texture.
- Chilling the cake before serving helps the frosting set and enhances flavor.
- Use cake flour for a tender crumb; all-purpose flour can be substituted but will yield a denser texture.
- Make sure to fold gently when combining egg whites to avoid deflating the batter.
- This cake keeps well covered in the refrigerator for up to 3 days.
