Coconut Cloud Cake Recipe

You know what? I used to think baking was just following a list of steps and poof, you’ve got the perfect dessert. But then I met the Coconut Cloud Cake, and it humbled me. The first time I tried to make it, let’s just say it was more like a Coconut Rock Cake (and not in a good way). But after some tweaks and a lot of taste testing (the kids were thrilled), I’ve perfected the recipe. Now, it’s like biting into a sweet, fluffy cloud with just the right hint of tropical paradise. Trust me, it’s a game changer!

Whether it’s for a family gathering or just a Tuesday treat (because why not?), this cake is my go-to. Initially inspired by a recipe I found at a local bake sale, I’ve added my own spin to it. And today, I’m thrilled to share the secrets of this heavenly dessert with you. So, tie on your apron and let’s make some magic happen with this Coconut Cloud Cake!

Ingredients

Let’s dive into what you’ll need for this dreamy dessert. And don’t worry if you’re missing something – I’ve got some substitution ideas coming up that have saved my skin more than once.

• 2 cups of all-purpose flour
• 2 1/2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1/2 cup of unsalted butter, at room temperature
• 1/4 cup of vegetable oil
• 1 1/2 cups of granulated sugar
• 4 large eggs
• 1 cup of canned coconut milk
• 1 teaspoon of pure vanilla extract
• 1/2 teaspoon of coconut extract (optional but recommended)
• 1 cup of sweetened shredded coconut
• For the frosting:
• 1 cup of unsalted butter, softened
• 4 cups of powdered sugar
• 1/4 cup of canned coconut milk
• 1 teaspoon of pure vanilla extract
• Extra shredded coconut for garnish

Instructions

Alright, take a deep breath. We’re about to make something incredible. Here’s how you’ll create a cake that’s sure to impress anyone who’s lucky enough to get a slice (including yourself!).

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter, oil, and sugar until light and fluffy. This is where the magic starts!
4. Add the eggs, one at a time, beating well after each addition. Don’t rush this part.
5. Mix in the coconut milk, vanilla extract, and coconut extract until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. You don’t want to overmix here.
7. Fold in the shredded coconut gently. It’s like adding little whispers of flavor.
8. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. While it’s baking, enjoy the incredible smell wafting through your kitchen. Seriously, it’s divine.
10. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
11. For the frosting, beat the butter until creamy. Gradually add the powdered sugar and coconut milk, beating until smooth. Stir in the vanilla extract.
12. Once the cakes are completely cool, frost between the layers, then over the top and sides. Take your time and enjoy the process.
13. Press the extra shredded coconut onto the sides and top of the cake. It’s like dressing it up for a party!

Tips & Tricks

Now, let me share some little nuggets of wisdom I’ve picked up along the way:

• Coconut milk: Don’t skimp on this! It adds so much moisture and flavor. If you don’t have canned coconut milk, regular milk with a bit of cream can work in a pinch.
• Shredded coconut: Toast it slightly for an extra nutty flavor. Just keep an eye on it; it can go from toasty to burnt real quick (learned this the hard way).
• Room temperature ingredients: This is crucial for a smooth batter. Cold eggs or butter just won’t do the trick.

FAQ

Got questions? I’ve got answers! Here are some common queries (and my two cents) about the Coconut Cloud Cake:

Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cakes a day in advance. Just wrap them up and keep them at room temperature. Frost them the day you’re serving for the freshest taste.

Q: How do I store the leftovers?
A: Store any leftovers in an airtight container in the fridge. It’ll keep for up to 3 days. But honestly, leftovers are rare in my house.

Q: Can I use a different type of frosting?
A: Sure! If you’re not a fan of buttercream, try a cream cheese frosting. It pairs beautifully with the coconut flavor.

As a passionate home cook, this Coconut Cloud Cake holds a special place in my heart (and my recipe box). It’s taught me patience, the importance of quality ingredients, and that a little bit of tropical flavor can brighten even the cloudiest of days. Whether it’s for a special occasion or just because, I hope this cake brings as much joy to your kitchen as it has to mine.