coconut cloud cake
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
WOW! This is one mighty good coconut cake. It's a coconut lover's dream (even if you somewhat like coconut you'll adore this cake). Bursting with coconut flavor in every layer, the cake is super moist and tender. Poking holes in the cake and pouring the cream of coconut over it takes the good cake to a whole new level of yumminess. The light topping is a scrumptious cloud of fluffy coconut whipped cream cheese. We could have eaten that all by itself. Dusting this cake with shredded coconut is only fitting and makes a beautiful cake. Bring this coconut cake to a potluck and it will be the first dessert gone.
Ingredients
- WHITE COCONUT CAKE
- 2 3/4 cups unbleached cake flour (I use Swans Down)
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, softened
- 4 large egg whites
- 1 large egg
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons coconut extract
- 1 can cream of coconut (15 oz)
- COCONUT WHIPPED CREAM FROSTING
- 1 package cream cheese, room temperature (8 oz)
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons coconut extract
- 2 cups heavy whipping cream
- 1 1/2 cups sweetened coconut, shredded (I use Baker's Coconut)
How To Make coconut cloud cake
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Step 1CAKE 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.) -
Step 2In a large mixing bowl, combine cake flour, sugar, baking powder, and salt. Mix on low speed to combine.
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Step 3Gradually beat in softened butter and mix until crumbly. Beat in egg whites, one at a time. Beat in whole egg.
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Step 4In a separate small bowl, whisk heavy cream and extracts together.
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Step 5Slowly stir this mixture into the cake batter, beating the mixture until fluffy, about 3 minutes (depending on the speed of your mixer).
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Step 6Pour batter into pan. I always "burp" my cakes by bouncing them on the countertops to release any bubbles, making the cake denser without a lot of holes.
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Step 7Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
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Step 8As soon as the cake comes out of the oven, poke holes throughout the cake with a fork.
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Step 9Pour cream of coconut over the top, letting it absorb into the cake. Cool thoroughly before frosting.
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Step 10FROSTING: Note: Cold mixing bowl and utensils work best when making the icing. In a large mixing bowl, mix cream cheese, sugar, vanilla extract, and coconut extract together. Mix on medium speed until smooth, with no lumps.
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Step 11Slowly add the heavy whipping cream.
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Step 12Beat on high until the cream forms stiff peaks (about 3 to 5 minutes). Scrape sides and bottom of the bowl several times while mixing.
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Step 13Spread whipped icing over cake and top with coconut. Store in a tightly covered pan in the refrigerator.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
