Coconut Cloud Cake Fluffy Frosted (Printer-Friendly Version)

Light coconut layers with creamy frosting and a touch of toasted coconut for a dreamy dessert experience.

# What You'll Need:

→ Cake Layers

01 - 2 3/4 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon fine sea salt
04 - 1 cup unsalted butter, softened
05 - 1 3/4 cups granulated sugar
06 - 4 large eggs, at room temperature
07 - 1 teaspoon pure vanilla extract
08 - 1 teaspoon coconut extract
09 - 1 cup full-fat coconut milk, room temperature

→ Frosting

10 - 8 ounces cream cheese, softened
11 - 2 cups powdered sugar, sifted
12 - 1 1/2 cups heavy whipping cream, chilled
13 - 1/2 teaspoon pure vanilla extract
14 - 1/2 teaspoon coconut extract

→ Topping

15 - 1 1/2 cups sweetened shredded coconut, toasted or untoasted

# Steps to Follow:

01 - Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and coconut extract for enhanced aroma.
05 - Add the flour mixture and coconut milk to the batter in three parts, alternating between dry and wet ingredients, beginning and ending with the flour. Mix gently until just combined.
06 - Evenly divide the batter between prepared cake pans. Smooth the tops with a spatula and bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
07 - Let cakes rest in their pans for 10 minutes, then carefully invert onto wire racks and cool completely before frosting.
08 - Beat the softened cream cheese in a large bowl until creamy. Gradually add powdered sugar, mixing until smooth. In a separate bowl, whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture along with vanilla and coconut extracts.
09 - Place one cooled cake layer on a serving stand. Spread a generous layer of frosting on top. Position the second layer above, then frost the top and sides with a thin crumb coat. Chill for 20 minutes. Finish with a final even coating of frosting.
10 - Press sweetened shredded coconut gently onto sides and top of the frosted cake. Toast coconut in a skillet or oven at 325°F (165°C) for 5–10 minutes if desired for deeper flavor.
11 - Refrigerate cake for no less than 1 hour prior to slicing for firmer structure and clean cuts. Slice and enjoy chilled.

# Additional Tips:

01 - Bring all refrigerated ingredients to room temperature before mixing for optimal texture.
02 - Apply a crumb coat before the final layer of frosting to ensure a smooth, professional finish.
03 - Cake layers may be baked up to 2 days ahead and stored tightly wrapped before assembly.

Go Back