Description

Experience the light and creamy goodness of Soft annd Fluffy Coconut Cloud Cake. With easy-to-follow steps and delightful coconut flavors, this cake is perfect for special occasions or everyday indulgence.

Ingredients

Scale

2 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
6 large egg whites
1 tsp vanilla extract
1 tsp coconut extract
1 cup canned coconut milk
1/2 cup buttermilk
1 cup heavy whipping cream
1 cup sweetened shredded coconut
1 cup powdered sugar
1/2 cup unsalted butter, softened (for frosting)
1/4 cup coconut milk (for frosting)
1/2 tsp coconut extract (for frosting)
1/4 tsp salt (for frosting)
1/2 cup sweetened shredded coconut (for garnish)

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Instructions

Preheat oven to 350°F (175°C) and prepare cake pans.
Whisk together cake flour, baking powder, baking soda, and salt in a bowl.
Cream butter and sugar until light and fluffy.
Add egg whites and flavorings, mixing well.
Alternate adding dry ingredients and wet ingredients until just combined.
Divide batter among pans and bake for 23-26 minutes.
Cool cakes in pans for 10 minutes before transferring to wire rack.
Whip heavy cream with powdered sugar and vanilla until soft peaks form; fold in shredded coconut.
Prepare frosting by creaming butter and gradually adding powdered sugar; mix in coconut extract and salt.
Assemble cake with layers of coconut cream filling and frosting, finishing with a smooth outer layer of frosting.

Notes

Store leftovers at room temperature for up to 2 days or refrigerate for 5 days.
For best results, let ingredients reach room temperature before use.
This cake can be frozen for up to 3 months and thawed before serving.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 180mg
Fat: 18g
Saturated Fat: 14g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg