Coconut Cloud Cake Fluffy Frosting (Printer-Friendly)
Soft coconut cake finished with creamy frosting and crunchy toasted coconut for a light, tropical delight.
# List of Ingredients:
→ Cake
01 -
2 1/2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon salt
04 -
1 cup unsalted butter, softened
05 -
2 cups granulated sugar
06 -
4 large eggs, room temperature
07 -
1 teaspoon vanilla extract
08 -
1 teaspoon coconut extract
09 -
1 cup full-fat coconut milk, well shaken
→ Frosting
10 -
12 ounces cream cheese, softened
11 -
1 cup powdered sugar, sifted
12 -
2 cups heavy whipping cream, chilled
13 -
1 teaspoon vanilla extract
14 -
1/2 teaspoon coconut extract
→ Topping
15 -
2 cups sweetened shredded coconut, toasted or untoasted
# Preparation Steps:
01 -
Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
02 -
Whisk together all-purpose flour, baking powder, and salt in a medium bowl; set aside.
03 -
In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3–4 minutes.
04 -
Add eggs, one at a time, mixing well after each addition. Stir in vanilla and coconut extracts.
05 -
Alternately add dry ingredients and coconut milk to the batter in three additions, beginning and ending with dry ingredients. Mix just until incorporated; avoid overmixing.
06 -
Evenly divide the batter between prepared pans. Smooth surfaces and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
07 -
Let cakes cool in pans for 10 minutes. Turn out onto wire racks and cool completely before frosting.
08 -
Beat cream cheese in a large bowl until smooth. Gradually add powdered sugar; mix until creamy. In a separate bowl, whip chilled heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture. Add vanilla and coconut extracts, folding gently to maintain airy texture.
09 -
Place first cake layer on a serving plate. Spread with an even layer of frosting. Top with second cake layer and apply a thin crumb coat. Refrigerate for 20 minutes, then frost top and sides with remaining frosting.
10 -
Gently press toasted or fresh shredded coconut onto the sides and over the top of the frosted cake.
11 -
Refrigerate cake for at least 1 hour to set frosting. Slice and serve chilled for best results.
# Additional Suggestions:
01 -
For the fluffiest cake layers, use room-temperature ingredients and avoid overmixing the batter.
02 -
Toast shredded coconut in a 325°F oven for 5–10 minutes for a deeper flavor and golden finish.
03 -
A crumb coat helps seal in loose crumbs and ensures a smooth, polished finish.
04 -
Chill heavy cream and mixing bowl before whipping for a stable and airy frosting.