Description
Coconut Cloud Cake
Ingredients:
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup coconut milk
1/2 cup butter
4 eggs
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
2 cups whipped topping
1 cup toasted coconut
Preparation Steps:
Cream butter and sugar, then beat in eggs and vanilla.
Sift dry ingredients and add alternately with coconut milk.
Bake in greased pans for 30 minutes.
Frost cooled cakes and garnish with toasted coconut.
Toasted coconut or regular? Share your choice below!
#CoconutCloudBliss
Step-by-Step Guide
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For easier removal, line the bottoms with parchment paper.
2. In a large mixing bowl, cream the softened butter and sugar together on medium-high speed for 3-4 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a separate bowl, sift together the flour, baking powder, and baking soda.
5. With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk in two parts. Begin and end with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
8. Once cool, place one layer on a serving plate. Spread a generous layer of whipped topping. Place the second layer on top and frost the top and sides with the remaining topping.
9. Gently press the toasted coconut onto the sides and top of the frosted cake.
Serving Suggestions
Serve this cake chilled for the best texture. Pair a slice with a cup of strong coffee or a tropical fruit tea to complement the coconut flavor. For a special presentation, garnish individual plates with a sprinkle of extra toasted coconut, a few fresh berries, or a drizzle of warm caramel sauce. It makes a perfect centerpiece for birthdays, summer gatherings, or as a delightful afternoon treat.
How-to Summary
To make Coconut Cloud Cake, cream butter and sugar, then incorporate eggs and vanilla. Alternately mix sifted dry ingredients (flour, baking powder, soda) with coconut milk into the wet mixture. Bake the batter in prepared pans at 350°F for 30 minutes. Once completely cooled, frost the layered cake with whipped topping and cover generously with toasted coconut.
Frequently Asked Questions
Can I use canned coconut cream instead of coconut milk? Yes, but ensure it is the liquid kind, not the solid cream at the top of the can. You may need to thin it slightly with water or milk to match the consistency of coconut milk.
How do I toast coconut properly? Spread sweetened or unsweetened shredded coconut on a baking sheet. Bake at 325°F for 5-10 minutes, stirring frequently, until golden brown. Watch closely as it burns easily.
Can I make this cake a day ahead? Absolutely. Bake the layers, let them cool completely, wrap tightly in plastic wrap, and store at room temperature. Frost and assemble the day you plan to serve it for the freshest look.
What’s a good substitute for whipped topping? For a richer flavor, use stabilized whipped cream. Whip 2 cups of heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla until stiff peaks form.
Why did my cake turn out dense? This is often due to overmixing the batter after adding the flour, which develops the gluten. Mix the dry ingredients in only until no streaks of flour remain.
Common Mistakes to Avoid
- Using cold ingredients: Ensure your butter, eggs, and coconut milk are at room temperature for a smooth, well-emulsified batter that rises evenly.
- Overbaking: Check for doneness a few minutes before the timer ends. An overbaked cake will be dry.
- Frosting a warm cake: The whipped topping will melt and slide off. Patience is key—let the layers cool completely.
- Burning the coconut: Toasted coconut goes from golden to burnt in seconds. Use low heat and stir constantly.
Conclusion
The Coconut Cloud Cake is a triumph of tender crumb and tropical flavor, made simple with a clear method. Mastering the creaming technique and avoiding common pitfalls like overmixing will ensure a light, fluffy result every time. Whether you choose the deep, nutty flavor of toasted coconut or the subtle sweetness of regular, this cake is sure to impress. We’d love to hear your choice and see your creations—share your #CoconutCloudBliss moments below!
