Kathy Sterling Recipe

Coconut Cloud Cake

By Kathy Sterling Kster2033


Recipe Rating:
 26 Ratings
Serves:
8 to 12 people
Prep Time:
Cook Time:
Cooking Method:
Bake

Kathy's Story

Sometimes you just want a cake that is light, yet flavorful. I was in such a mood recently and made this cake for my family, who loved it. We call it Coconut Cloud Cake as it is light and fluffy.

The blend of a classic white cake, infused with coconut and topped with a delicious whipped cream frosting and crowned with sweet coconut, how could it get any better?

This cake recipe is my "go to" white cake recipe that I use with a variety of toppings and icings. I think you will find it easy and versatile. Enjoy!

Blue Ribbon Recipe

Notes from the Test Kitchen:
WOW! This is one mighty good cake. Light yet moist, the delicious cake is wrapped in a scrumptious cloud of fluffy coconut goodness. I'd really like another piece right now....

Ingredients

WHITE COCONUT CAKE
2 3/4 c
unbleached cake flour (I use Swans Down)
1 3/4 c
granulated sugar
1 Tbsp
baking powder
1/2 tsp
salt
12 Tbsp
unsalted butter, softened
Find more recipes at goboldwithbutter.com
4 large
egg whites
1 large
egg
1 c
heavy cream
1 tsp
pure vanilla extract
2 Tbsp
coconut extract
1 can(s)
15 ounces cream of coconut
COCONUT WHIPPED CREAM FROSTING
1 pkg
8 ounces cream cheese (room temperature)
1/2 c
granulated sugar
1 tsp
pure vanilla extract
2 tsp
coconut extract
2 c
heavy whipping cream
1 1/2 c
sweetened coconut, shredded (I use Baker's Coconut)
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Directions Step-By-Step

1
CAKE DIRECTIONS:
Preheat oven to 350 degrees.
Grease and flour a 9 x 13 pan, or spray with baking spray. (This could also be made into cupcakes or 2 8" layers.)
2
In a large mixing bowl, combine cake flour, sugar, baking powder and salt. Mix on low speed to combine.
3
Gradually beat in softened butter and mix until crumbly.
Beat in egg whites, one at a time.
Beat in whole egg.
4
In a separate small bowl, whisk heavy cream and extracts together. Slowly stir this mixture into the cake batter, beating mixture until fluffy, about 3 minutes (depending on the speed of your mixer).
5
Pour batter into pan. I always "burp" my cakes by bouncing them on the counter tops to release any bubbles, making the cake more dense without a lot of holes. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
6
As soon as the cake comes out of the oven, poke holes throughout the cake with a fork and pour Cream of Coconut over the top, letting it absorb into the cake.
Cool thoroughly before frosting.
7
FROSTING:
Note: Cold mixing bowl and utensils work best when making the icing.
8
In a large mixing bowl mix cream cheese, sugar, vanilla extract & coconut extract together. Mix on medium speed until smooth, with no lumps.
9
Slowly add the heavy whipping cream and beat on high until the cream forms stiff peaks (about 3 to 5 minutes). Scrape sides and bottom of bowl several times while mixing.
10
Spread whipped icing over cake and top with coconut.
Store in a tightly covered pan in the refrigerator.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American