Coconut Cloud Cake Fluffy (Print Format)
Light, fluffy coconut cake with creamy whipped frosting, perfect for dreamy dessert lovers.
# Ingredients:
→ Cake
01 -
2 1/2 cups all-purpose flour
02 -
2 1/2 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 coconut milk
→ Frosting
10 -
1 1/2 cups heavy whipping cream
11 -
8 oz cream cheese, softened
12 -
1/2 cup powdered sugar
13 -
1 teaspoon vanilla extract
14 -
1 teaspoon coconut extract
# Steps:
01 -
In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
02 -
In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
03 -
Add eggs one at a time, beating well after each addition. Mix in vanilla extract and coconut extract.
04 -
Gradually add the dry ingredients to the butter mixture, alternating with coconut milk, starting and ending with the dry ingredients. Mix until just combined.
05 -
Preheat oven to 175°C (350°F). Grease and flour two 8-inch or 9-inch round cake pans. Divide batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
06 -
Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
07 -
In a large bowl, whip heavy cream until stiff peaks form. In a separate bowl, beat cream cheese, powdered sugar, vanilla extract, and coconut extract until smooth. Gently fold the whipped cream into the cream cheese mixture until fully combined.
08 -
Spread frosting between the cooled cake layers, then frost the top and sides. Optionally, sprinkle with shredded coconut.
09 -
Slice and serve the coconut cake chilled or at room temperature.
# Tips:
01 -
For a more intense coconut flavor, lightly toast shredded coconut and sprinkle over the frosting.