Coconut Cloud Cake: A Light, Fluffy Slice of Paradise

Looking for a deliciously soft, light cake that’s packed with the tropical flavor of coconut? The Coconut Cloud Cake is your answer. This cake offers a pillowy texture that practically melts in your mouth, balanced with the subtle sweetness of coconut. Whether you’re baking for a special occasion or simply want to treat yourself, this cake will surely be a crowd-pleaser.

Ingredients

For the Cake:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature

For the Coconut Frosting (optional, but highly recommended):

1 cup unsalted butter, softened
3 cups powdered sugar
2 teaspoons coconut extract
1/2 cup shredded coconut
1–2 tablespoons heavy cream (to achieve the desired consistency)

Preparation Steps

Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
Prepare the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed. Continue mixing until the butter-sugar mixture becomes light and fluffy, about 3-4 minutes.
Add the Eggs
Add the eggs, one at a time, making sure to beat well after each addition. This ensures that the eggs incorporate fully, contributing to the cake’s soft texture.
Combine the Dry and Wet Ingredients
Gradually add the dry flour mixture into the butter-sugar mixture, alternating with any liquid (like milk or coconut milk, if desired). Start and end with the dry ingredients. Mix on low until just combined—be careful not to overmix, as this can result in a dense cake.
Bake the Cake
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cakes
Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This step is essential for the cakes to set properly and avoid breaking.
Prepare the Coconut Frosting (Optional)
While the cakes are cooling, make the frosting. In a mixing bowl, beat the softened butter and powdered sugar together until smooth. Add coconut extract and heavy cream, continuing to beat until the frosting reaches a creamy consistency. For extra coconut flavor, fold in shredded coconut.
Frost the Cake
Once the cakes have completely cooled, spread a layer of coconut frosting on the top of one cake. Place the second cake on top, and frost the top and sides of the entire cake. For an extra coconut touch, sprinkle more shredded coconut over the frosting.

Serving Tips

Serve this Coconut Cloud Cake as a showstopper at your next gathering, or enjoy a slice alongside your afternoon tea. It’s perfect for birthdays, bridal showers, or any celebration that calls for a light, decadent dessert.

Pro Tip:

For a deeper coconut flavor, consider adding a splash of coconut milk into the batter along with the eggs. You can also toast the shredded coconut for the frosting to add a delightful crunch and enhance its nutty flavor.

Enjoy!
Once your Coconut Cloud Cake is frosted and ready, slice it up and watch everyone marvel at its cloud-like texture and tropical flavor. It’s the perfect dessert for any occasion—light, airy, and absolutely irresistible!