Coconut Cloud Cake
A tender and fluffy coconut cake topped with glossy seven-minute frosting, perfect for any celebration.
Ingredients
For the Cake
- 2 cups All-purpose flour Sifted
- 1 tbsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt To balance flavors
- 1/2 cup Unsalted butter Softened
- 1 cup Granulated sugar
- 3 large Eggs Room temperature
- 1 tbsp Vanilla extract
- 1 cup Coconut milk Full fat preferred
- 1 cup Shredded coconut Unsweetened or sweetened, as per preference
- 1/2 tsp Coconut extract Optional for extra coconut flavor
For the Frosting
- 2 large Egg whites
- 1 cup Granulated sugar
- 1/4 tsp Cream of tartar Or lemon juice
- 1 tbsp Vanilla extract
- a pinch Salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round pans and line the bottoms with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat together the softened butter and granulated sugar for 2-3 minutes until light and fluffy.
- Add in eggs one at a time, mixing well after each addition, then add the vanilla extract and optional coconut extract.
- Gradually add the dry flour mixture, alternating with the coconut milk, starting and ending with the flour mix. Mix just until combined.
- Fold in the shredded coconut gently.
Baking
- Divide the batter evenly between the prepared pans and bake for 22-28 minutes, or until the center springs back when touched and a toothpick comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. Do not frost the cakes while they are warm.
Frosting
- To prepare the frosting, combine egg whites, sugar, and cream of tartar in a heat-proof bowl over simmering water.
- Whisk gently until the mixture is warm and sugar has dissolved, then beat until soft peaks form and the mixture becomes glossy.
- Add vanilla extract and continue to whip until the frosting is thick.
Assembly
- Spread the seven-minute frosting over the cooled cake layers and sprinkle additional shredded coconut on top.
Notes
For optimal results, do not overmix the batter and ensure cake layers are completely cool before frosting to avoid melting the frosting. You can also toast coconut for topping for added flavor.