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Coconut Cloud Cake

Irresistible Coconut Cloud Cake: Fluffy Bliss in Every Bite

Coconut Cloud Cake is a delightful dessert that transforms any occasion into a tropical escape.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert Recipes
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour creates the structure for the cake's fluffy texture.
  • 1 cup Granulated sugar adds sweetness and contributes to the cake's moistness.
  • 1 cup Coconut milk infuses the cake with a rich coconut flavor.
  • 1 cup Unsweetened shredded coconut adds delightful texture and enhances the coconut essence.
  • ½ cup Unsalted butter brings richness and helps achieve that light and fluffy crumb.
  • 4 large Large eggs bind the ingredients together and provide moisture.
  • 1 tablespoon Baking powder acts as a leavening agent for a light and airy cake.
  • ½ teaspoon Salt balances sweetness and enhances the overall flavors.
  • 1 teaspoon Vanilla extract adds depth and warmth to the cake’s flavor profile.
For the Frosting
  • 2 cups Heavy whipping cream when whipped, creates a luscious, stable frosting.

Equipment

  • Round cake pan
  • mixing bowl
  • electric mixer
  • spatula

Method
 

Step‑by‑Step Instructions for Coconut Cloud Cake
  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Pour in coconut milk and vanilla extract, mixing until fully blended.
  5. In a separate bowl, whisk together flour, baking powder, shredded coconut, and salt. Gradually incorporate this into the wet ingredients.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 25-30 minutes until edges pull away and a toothpick comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Whip heavy cream until stiff peaks form.
  10. Frost cooled cake with whipped cream and sprinkle additional shredded coconut on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 30mgIron: 1mg

Notes

Ensure room temperature ingredients for better incorporation. Don’t overmix the batter.

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