Description
Indulge in the light and fluffy goodness of this Coconut Cloud Cake. A delicate sponge cake infused with coconut flavor, layered with creamy coconut frosting, and topped with toasted coconut flakes. This tropical dessert is a slice of paradise on a plate!
Ingredients
Units
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 cup coconut milk
- 1 cup sugar
- 1/2 cup shredded coconut
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
For the Frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 tsp coconut extract
- 1/2 cup toasted coconut flakes (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
- Make the Cake: In a bowl, mix flour, baking powder, and salt. In another bowl, cream butter and sugar. Add eggs one at a time, then stir in vanilla. Gradually mix in the dry ingredients and coconut milk. Fold in shredded coconut. Pour batter into pans and bake for 25-30 minutes.
- Prepare the Frosting: Beat butter until creamy. Gradually add powdered sugar, coconut milk, and coconut extract until smooth.
- Assemble: Once cakes are cool, spread frosting between layers and over the top. Sprinkle toasted coconut flakes on top.
- Serve: Slice and serve this heavenly Coconut Cloud Cake!
Notes
- Ensure all ingredients are at room temperature for best results.
- You can add a layer of coconut custard between the cake layers for extra flavor.
- Store the cake in the refrigerator due to the frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
