Coconut Cloud Cake
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
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.... The Test Kitchen
WHITE COCONUT CAKE
2 3/4 cunbleached cake flour (I use Swans Down)
1 3/4 cgranulated sugar
1 Tbspbaking powder
12 Tbspunsalted butter, softened
4 largeegg whites
1 cheavy cream
1 tsppure vanilla extract
2 Tbspcoconut extract
1 can(s)15 ounces cream of coconut
COCONUT WHIPPED CREAM FROSTING
1 pkg8 ounces cream cheese (room temperature)
1/2 cgranulated sugar
1 tsppure vanilla extract
2 tspcoconut extract
2 cheavy whipping cream
1 1/2 csweetened coconut, shredded (I use Baker's Coconut)
How to Make Coconut Cloud Cake
- 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.)
- In a large mixing bowl, combine cake flour, sugar, baking powder and salt. Mix on low speed to combine.
- Gradually beat in softened butter and mix until crumbly.
Beat in egg whites, one at a time.
Beat in whole egg.
- 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).
- 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.
- 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.
Note: Cold mixing bowl and utensils work best when making the icing.
- In a large mixing bowl mix cream cheese, sugar, vanilla extract & coconut extract together. Mix on medium speed until smooth, with no lumps.
- 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.
- Spread whipped icing over cake and top with coconut.
Store in a tightly covered pan in the refrigerator.