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–+ servings
Jennifer Johnson

Coconut Cloud Cake: Discover an Irresistible Recipe!

A light and fluffy Coconut Cloud Cake that is perfect for any occasion, featuring layers of coconut flavor and whipped cream.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup coconut milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded sweetened coconut
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon coconut extract

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Add the softened butter, coconut milk, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until well combined.
  3. Fold in the shredded coconut until evenly distributed. Divide the batter between the prepared cake pans.
  4. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  5. In a separate bowl, whip the heavy cream with the powdered sugar and coconut extract until stiff peaks form.
  6. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining whipped cream.
  7. Chill the cake in the refrigerator for at least 30 minutes before serving to set the frosting.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 8gCholesterol: 100mgSodium: 200mgFiber: 1gSugar: 20g

Notes

  • For a tropical twist, add a layer of fresh pineapple slices between the cake layers.
  • You can substitute the heavy cream with a non-dairy whipped topping for a lighter option.

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