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
Scale
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.
