Description
A light and fluffy Coconut Cloud Cake perfect for coconut lovers, featuring a moist white coconut cake soaked with cream of coconut and topped with a luscious coconut whipped cream frosting and shredded coconut. This cake offers a moist texture and rich coconut flavor with a delicate crumb, ideal for celebrations and gatherings.
Ingredients
Scale
White Coconut Cake
- 2 3/4 cups unbleached cake flour (e.g., Swans Down)
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, softened
- 4 large egg whites
- 1 large egg
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons coconut extract
- 1 can (15 oz) cream of coconut
Coconut Whipped Cream Frosting
- 1 package (8 oz) cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons coconut extract
- 2 cups heavy whipping cream
- 1 1/2 cups sweetened shredded coconut (e.g., Baker’s Coconut)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9 x 13 inch baking pan or spray it with baking spray. Alternatively, you can use this batter to make cupcakes or two 8-inch cake layers.
- Combine Dry Ingredients: In a large mixing bowl, add the cake flour, granulated sugar, baking powder, and salt. Mix on low speed until thoroughly combined.
- Add Butter and Eggs: Gradually beat in the softened butter until the mixture becomes crumbly. Then beat in the egg whites one at a time, followed by the whole egg, ensuring each is well incorporated.
- Mix Cream and Extracts: In a separate small bowl, whisk together the heavy cream, pure vanilla extract, and coconut extract.
- Combine Wet and Dry: Slowly stir the cream and extract mixture into the cake batter while beating for about 3 minutes until the batter becomes fluffy, adjusting time according to your mixer speed.
- Pour Batter and Remove Air Bubbles: Pour the batter into the prepared pan. To make the cake denser and reduce holes, gently bounce the pan on the countertop to release trapped air bubbles.
- Bake the Cake: Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Poke Holes for Soaking: Once out of the oven, immediately poke holes all over the cake using a fork.
- Soak with Cream of Coconut: Pour the entire can of cream of coconut over the cake, letting it absorb fully. Allow the cake to cool completely before frosting.
- Prepare Frosting: For best results, chill the mixing bowl and utensils. In a large bowl, beat the cream cheese, granulated sugar, vanilla extract, and coconut extract on medium speed until smooth and lump-free.
- Add Whipping Cream: Slowly pour in the heavy whipping cream while mixing.
- Whip to Stiff Peaks: Beat on high speed for 3 to 5 minutes until stiff peaks form. Scrape the sides and bottom of the bowl several times during mixing to ensure even consistency.
- Frost and Decorate: Spread the coconut whipped cream frosting evenly over the cooled cake. Generously sprinkle the sweetened shredded coconut on top. Store the cake covered tightly in the refrigerator.
Notes
- Using cold mixing bowls and utensils helps achieve the best whipped cream frosting.
- You can make this recipe as cupcakes or two 8-inch round layers instead of a 9×13 pan.
- Bouncing the cake pan on the counter helps eliminate large air bubbles, resulting in a denser cake.
- Make sure to fully cool the cake before applying frosting to prevent it from melting.
- Store leftovers in the refrigerator in a tightly covered container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: coconut cake, cloud cake, white cake, coconut whipped cream frosting, cream of coconut, moist cake, coconut dessert
