Description
A light Coconut Cloud Cake filled with the sweet aroma of toasted coconut, perfect for celebrations or quiet Sundays.
Ingredients
Scale
- 2 and 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 1 and 2/3 cups granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup unsweetened canned coconut milk, at room temperature
- 1 cup sweetened shredded coconut
- 8 ounces full-fat cream cheese, softened to room temperature
- 5 cups confectioners’ sugar
- 2 tablespoons canned coconut milk
- 1/8 teaspoon salt
- 2 cups sweetened shredded coconut for garnish
Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch cake pans and line with parchment paper.
- Whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- Beat the butter and granulated sugar in a mixer until creamy.
- Add egg whites, sour cream, vanilla extract, and coconut extract, mixing until combined.
- Gradually add dry ingredients and coconut milk, then fold in shredded coconut.
- Divide the batter into prepared pans and bake for 21-24 minutes. Let cool.
- Beat butter and cream cheese together for frosting, then add confectioners’ sugar and coconut milk until smooth.
- Stack the cake layers, spreading frosting between each. Frost the top and sides, then garnish with shredded coconut.
- Chill before slicing and serve.
Notes
Use room temperature ingredients for best results. Chilling the cake after frosting makes slicing cleaner.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg