Coconut Cloud Cake Recipe: A Slice of Tropical Heaven

Imagine biting into a cake so light, so airy, it feels like you’re sinking your teeth into a fluffy cloud. Now, imagine that cloud is infused with the sweet, tropical aroma of coconut. That, my friends, is the magic of Coconut Cloud Cake. This recipe isn’t just about baking a cake; it’s about crafting an experience, a moment of pure bliss with every bite. Whether you’re a seasoned baker or just starting out, this recipe is surprisingly simple and guaranteed to impress. Get ready to transport yourself to a sun-drenched paradise with this incredibly moist and flavorful Coconut Cloud Cake!

Why This Recipe Works

This Coconut Cloud Cake recipe stands out for its unique texture and intense coconut flavor. Here’s why it works so well:

• The Buttermilk Secret: Buttermilk adds a subtle tang and helps to tenderize the cake, resulting in a melt-in-your-mouth texture. Its acidity also interacts with the baking soda, creating a light and airy crumb.
• Coconut Milk Power: Using full-fat coconut milk provides richness and a deep coconut flavor that permeates every layer of the cake. Don’t skimp on the fat content – it’s essential for the moistness.
• Whipped Egg Whites: Beating the egg whites to stiff peaks and gently folding them into the batter creates volume and lightness. This step is crucial for achieving that signature “cloud-like” texture.
• Coconut Extract Boost: A touch of coconut extract amplifies the natural coconut flavor, ensuring a truly unforgettable taste.
• Simple Syrup Soak: The warm coconut milk simple syrup poured over the baked cake adds moisture and intensifies the coconut flavor, creating a truly decadent treat.

Ingredients

• For the Cake:
• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 3 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (1 ½ sticks) unsalted butter, softened
• 1 cup full-fat coconut milk
• 3 large eggs, separated
• 1 teaspoon coconut extract
• ½ cup buttermilk
• For the Coconut Milk Simple Syrup:
• ½ cup full-fat coconut milk
• ¼ cup granulated sugar
• 1 teaspoon coconut extract (optional, for extra coconut flavor)
• For the Frosting:
• 8 ounces cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup full-fat coconut milk
• 1 teaspoon coconut extract
• 1 cup shredded coconut, toasted (for garnish)

Instructions

1. Prepare the Cake Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Cream Butter and Coconut Milk: In a separate bowl, cream together the softened butter and coconut milk until light and fluffy.
4. Add Egg Yolks and Coconut Extract: Beat in the egg yolks one at a time, then stir in the coconut extract.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Whip Egg Whites: In a clean, dry bowl, beat the egg whites until stiff peaks form.
7. Fold in Egg Whites: Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate them. This is what gives the cake its light and airy texture.
8. Pour into Pans and Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
10. Prepare the Coconut Milk Simple Syrup: While the cakes are cooling, combine the coconut milk and sugar in a small saucepan. Heat over medium heat, stirring until the sugar is dissolved. Simmer for 2-3 minutes. Remove from heat and stir in the coconut extract (if using).
11. Soak the Cakes: Once the cakes are cooled, use a toothpick or skewer to poke holes all over the top of each cake layer. Slowly pour half of the warm coconut milk simple syrup over each cake layer, allowing it to soak in completely.
12. Prepare the Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
13. Add Powdered Sugar and Coconut Milk: Gradually add the powdered sugar, one cup at a time, beating until smooth. Stir in the coconut milk and coconut extract.
14. Frost the Cake: Place one cake layer on a serving plate. Spread with a generous layer of frosting. Top with the second cake layer and frost the entire cake.
15. Garnish: Sprinkle the toasted shredded coconut over the top and sides of the cake.
16. Chill and Serve: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.

Tips for Success

• Room Temperature Ingredients: Using room temperature ingredients (butter, eggs, cream cheese) helps them to emulsify properly, creating a smoother batter and a more even texture.
• Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Gentle Folding: When folding in the egg whites, be gentle and avoid overmixing. You want to keep as much air in the batter as possible.
• Toasting Coconut: Toasting the shredded coconut enhances its flavor and adds a nice crunch to the cake. To toast, spread the coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, stirring occasionally. Watch carefully, as it can burn easily.
• Even Baking: To ensure even baking, use cake strips wrapped around the outside of the cake pans. These help to insulate the edges of the pans and prevent them from browning too quickly.

Storage Instructions

Store the Coconut Cloud Cake in an airtight container in the refrigerator for up to 3 days. The cake is best served cold, as the frosting will soften at room temperature. You can also freeze individual slices of the cake for up to 2 months. Wrap the slices tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw in the refrigerator before serving.

FAQ

• Can I use a different type of milk? While full-fat coconut milk is essential for the signature flavor and moisture, you can substitute it with regular milk or almond milk in a pinch. However, the flavor and texture will be slightly different.
• Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum, as this will help to bind the ingredients together.
• Can I use coconut oil instead of butter? Yes, you can substitute the butter with coconut oil. Use refined coconut oil to avoid a strong coconut flavor in the cake itself, or unrefined for a more pronounced coconut taste.
• Can I make cupcakes instead of a cake? Absolutely! Fill cupcake liners about ¾ full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Adjust the soaking syrup and frosting amounts accordingly.
• My frosting is too runny. What can I do? Add more powdered sugar, one tablespoon at a time, until the frosting reaches the desired consistency.

Conclusion

The Coconut Cloud Cake is more than just a dessert; it’s a celebration of flavor and texture. Its light, airy crumb, intense coconut flavor, and creamy frosting make it a truly unforgettable treat. Whether you’re baking for a special occasion or simply want to indulge in something delicious, this recipe is sure to become a new favorite. So, gather your ingredients, preheat your oven, and get ready to experience a slice of tropical heaven. Happy baking!