Description
A delightful Coconut Cloud Cake recipe that features a light and fluffy white coconut cake soaked in cream of coconut, topped with a luscious coconut whipped cream frosting and shredded coconut for a tropical twist.
Ingredients
Scale
WHITE COCONUT CAKE
- 2 3/4 cups unbleached cake flour
- 1 3/4 cups 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 tablespoons 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 teaspoons coconut extract
- 2 cups heavy whipping cream
- 1 1/2 cups sweetened coconut, shredded
Instructions
- CAKE DIRECTIONS: Preheat oven to 350 degrees. Grease and flour a 9 x 13 pan, or spray with baking spray. (This could also be made into cupcakes or 2 8″ layers.)
- In a large mixing bowl, combine cake flour, sugar, baking powder, and salt. Mix on low speed to combine.
- Gradually beat in softened butter and mix until crumbly. Beat in egg whites, one at a time. Beat in whole egg.
- In a separate small bowl, whisk heavy cream and extracts together.
- Slowly stir this mixture into the cake batter, beating the mixture until fluffy, about 3 minutes (depending on the speed of your mixer).
- Pour batter into pan. ‘Burp’ the cake by bouncing it on the countertops to release any bubbles.
- Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- As soon as the cake comes out of the oven, poke holes throughout the cake with a fork.
- Pour cream of coconut over the top, letting it absorb into the cake. Cool thoroughly before frosting.
- FROSTING: In a cold mixing bowl, mix cream cheese, sugar, vanilla extract, and coconut extract until smooth.
- Slowly add the heavy whipping cream and beat until stiff peaks form. Spread over cake and top with shredded coconut. Store in the refrigerator.
Notes
- You can customize this cake by adding toasted coconut or fresh fruit on top.
- Ensure the cake is completely cooled before frosting to prevent the icing from melting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Coconut Cloud Cake, Coconut Cake, Dessert, Coconut Whipped Cream, Tropical Cake
