Description

This delightful Coconut Cloud Cake features light and fluffy coconut-infused cake layers layered with a creamy coconut filling and finished with a smooth coconut-flavored frosting. Perfect for coconut lovers, this cake offers a harmonious blend of moist texture, subtle tropical flavors, and an elegant presentation that’s ideal for special occasions or a luxurious treat.

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 the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper to ensure the cakes release easily after baking.
Mix the dry ingredients: In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt until well combined, ensuring even distribution throughout the batter.
Cream butter and sugar: Using a mixer, beat the softened butter and granulated sugar on medium speed for 3 to 4 minutes until the mixture becomes light and fluffy, which helps to incorporate air for a tender crumb.
Add egg whites and flavorings: Incorporate the egg whites one at a time, beating well after each addition for proper emulsification. Then mix in the vanilla extract and coconut extract thoroughly.
Alternate wet and dry ingredients: Add the dry ingredients in three parts, alternating with the coconut milk and buttermilk, starting and ending with the dry mix. Mix on low speed just until combined to avoid overmixing, which can toughen the cake.
Bake the cake layers: Divide the batter evenly among the three prepared pans and smooth 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: Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely, which prevents the filling from melting during assembly.
Make the coconut cream filling: In a chilled mixing bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form. Gently fold in the shredded coconut. Refrigerate the filling until needed to maintain firmness.
Prepare the frosting: Beat the softened butter in a large bowl until smooth and creamy. Gradually add powdered sugar, starting on low speed then increasing to medium, until fluffy. Mix in coconut extract and salt, then add coconut milk one tablespoon at a time until the frosting is smooth and spreadable.
Assemble the cake – first layer: Place one cooled cake layer on a serving plate or cake stand. Spread half of the coconut cream filling evenly over the top, creating a generous, even layer.
Add second layer: Place the second cake layer on top and spread the remaining coconut cream filling evenly to the edges for consistent flavor and moisture throughout the cake.
Top and crumb coat: Add the final cake layer and apply a thin crumb coat of frosting all over the cake to seal in crumbs. Refrigerate this crumb-coated cake for 20 minutes to set the layer before final frosting.
Frost and garnish: Use the remaining coconut frosting to frost the entire cake, smoothing or adding decorative swirls with an offset spatula. Optionally, press shredded coconut along the bottom edge or all over the cake for added texture and visual appeal.

Notes

To achieve the lightest texture, ensure egg whites are beaten just right and batter is not overmixed.
Using full-fat coconut milk adds richness and enhances the coconut flavor.
Chilling the cream filling and crumb-coated cake helps maintain structure and easier frosting application.
Sweetened shredded coconut adds sweetness and texture, but unsweetened can be used for a less sweet cake.
Store the finished cake refrigerated and consume within 3-4 days for optimal freshness.