Description

This Coconut Cloud Cake is a light, fluffy, and moist layered cake featuring tender coconut-flavored cake layers, a luscious coconut cream filling, and a smooth coconut buttercream frosting. Enhanced with coconut extracts and shredded coconut, this elegant dessert is perfect for coconut lovers seeking a tropical-inspired treat that’s both visually stunning and delicious.

Ingredients

Scale

For the Coconut Cake Layers

2 ½ cups cake flour, sifted
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large egg whites
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
1 cup canned coconut milk (full-fat)
½ cup buttermilk

For the Coconut Cream Filling

1 cup heavy whipping cream, cold
½ cup sweetened shredded coconut
¼ cup powdered sugar
½ teaspoon vanilla extract

For the Coconut Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
2 to 3 tablespoons coconut milk (or regular milk)
1 teaspoon coconut extract
Pinch of salt

Garnish

½ cup sweetened shredded coconut (optional, for the sides and base)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to prevent sticking and ensure easy release.
Mix the Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt until well combined to evenly distribute leavening agents and salt in the batter.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for about 3 to 4 minutes until the mixture is light and fluffy, which helps create a tender cake texture.
Add Egg Whites and Flavorings: Add the egg whites one at a time, beating well after each addition to incorporate air and volume. Mix in pure vanilla extract and coconut extract until fully blended for a fragrant base.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredient mixture in three parts, alternating with the coconut milk and buttermilk, starting and ending with the dry ingredients. Mix on low speed just until combined to keep the batter light and avoid overmixing.
Bake the Cake Layers: Divide the batter evenly among the prepared pans, smoothing the tops. Bake in the preheated oven for 23 to 26 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Allow cakes to cool in their pans for about 10 minutes, then carefully invert onto wire racks to cool completely before assembling to prevent the filling from melting.
Make the Coconut Cream Filling: In a chilled mixing bowl, whip cold heavy cream with powdered sugar and vanilla extract on medium-high speed until soft peaks form. Gently fold in shredded coconut then refrigerate until ready to use to keep the filling fresh and firm.
Prepare the Frosting: In a large bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, starting on low speed then increasing to medium, until fluffy. Mix in coconut extract and a pinch of salt, then add coconut milk one tablespoon at a time until frosting reaches a smooth, spreadable consistency.
Assemble the Cake: Place one cooled cake layer on your serving plate or cake stand. Spread half of the coconut cream filling evenly over the top layer.
Add Second Layer: Place the second cake layer over the filling and spread the remaining coconut cream filling evenly to the edges for even layering and flavor distribution.
Top and Crumb Coat: Add the final cake layer on top and apply a thin layer of frosting all over the cake to seal in crumbs. Refrigerate this crumb-coated cake for 20 minutes to set the frosting.
Frost and Garnish: Use the remaining coconut frosting to frost the entire cake, smoothing or swirling with an offset spatula for a polished finish. Press shredded coconut along the bottom edge or cover the whole cake if desired for added texture and visual appeal.

Notes

Ensure all ingredients, especially butter and eggs, are at room temperature for best results.
Sifting the flour helps create a lighter cake texture.
Do not overmix the batter once wet and dry ingredients are combined, as it can make the cake dense.
The coconut cream filling should be kept refrigerated if not used immediately to maintain firmness.
For a more intense coconut flavor, toast the shredded coconut garnish lightly before decorating.
This cake is best served the same day or within two days refrigerated, bringing it to room temperature before serving.