Description
This recipe features Martha Stewart’s famous Cloud Cake, a light and fluffy white coconut cake soaked in cream of coconut and topped with a luscious coconut whipped cream frosting. Soft and moist with a delicate coconut flavor, this cake is perfect for celebrations or a special dessert.
Ingredients
Scale
WHITE COCONUT CAKE
- 2 3/4 cup unbleached cake flour (Swans Down preferred)
- 1 3/4 cup 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 tablespoon 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 teaspoon coconut extract
- 2 cup heavy whipping cream
- 1 1/2 cup sweetened coconut, shredded (Baker’s Coconut recommended)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9 x 13 inch pan or spray it with baking spray. Alternatively, you can bake the batter as cupcakes or as two 8-inch cake layers.
- Mix Dry Ingredients: In a large mixing bowl, combine the unbleached cake flour, granulated sugar, baking powder, and salt. Mix on low speed just until combined.
- Add Butter and Eggs: Gradually beat in the softened unsalted butter until the mixture becomes crumbly. Next, beat in the egg whites one at a time, followed by the whole egg, ensuring each is fully incorporated before adding the next.
- Combine Cream and Extracts: In a separate small bowl, whisk together the heavy cream, pure vanilla extract, and coconut extract until fully mixed.
- Incorporate Cream Mixture: Slowly stir the cream and extract mixture into the cake batter. Beat the combined mixture on medium speed until it becomes fluffy, about 3 minutes, depending on your mixer’s speed.
- Pour Batter and ‘Burp’ Cake: Pour the batter into the prepared pan. To eliminate bubbles and create a denser cake without holes, gently bounce the cake pan on the countertop several times, a technique known as ‘burping’.
- Bake the Cake: Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Prepare for Soaking: Remove the cake from the oven and immediately poke holes all over the surface using a fork to allow better absorption.
- Soak with Cream of Coconut: Pour the entire can of cream of coconut evenly over the warm cake, letting it soak in thoroughly. Allow the cake to cool completely before frosting.
- Make Frosting Base: For the frosting, start with cold mixing bowl and utensils for best results. In a large bowl, mix the cream cheese, granulated sugar, pure vanilla extract, and coconut extract on medium speed until smooth and lump-free.
- Add Heavy Whipping Cream: Gradually add the heavy whipping cream to the cream cheese mixture.
- Whip Frosting: Beat on high speed for 3 to 5 minutes until stiff peaks form. Remember to scrape down the sides and bottom of the bowl periodically to ensure even whipping.
- Frost and Garnish: Spread the whipped coconut cream frosting evenly over the cooled cake. Sprinkle 1 1/2 cups of shredded sweetened coconut evenly on top. Store the finished cake in a tightly covered pan in the refrigerator until ready to serve.
Notes
- Using unbleached cake flour helps achieve a delicate crumb.
- Allow the cake to cool completely before frosting to prevent melting.
- Cold utensils are key for whipping cream-based frostings properly.
- The ‘burping’ technique improves cake texture by releasing trapped air bubbles.
- This cake can be made as 2 layers or cupcakes by adjusting bake times accordingly.
- Store leftovers refrigerated in a covered container for up to 4 days.
