Coconut Cloud Cake

6
Kathy Sterling

By
@Kster2033

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 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.... Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 29 votes

Comments:
Serves:
8 to 12 people
Prep:
50 Min
Cook:
25 Min
Method:
Bake

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
  • 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)

How to Make Coconut Cloud Cake

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.

Printable Recipe Card

About Coconut Cloud Cake

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



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