Description
Coconut Cloud Cake is a tropical masterpiece that brings the essence of paradise right to your table. With its airy coconut-infused sponge layers and luscious creamy frosting, each bite feels like a mini-vacation for your taste buds. Perfect for birthdays, celebrations, or simply as a delightful treat, this easy-to-follow recipe ensures that everyone will be asking for more. Treat yourself and your loved ones to this light and fluffy cake that captures the spirit of the tropics!
Ingredients
Scale
- 1 cup full-fat coconut milk
- 2 cups cake flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 4 large eggs (room temperature)
- 1/2 cup unsalted butter (softened)
- 1 cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease two round cake pans and line with parchment paper.
- In a bowl, whisk together cake flour, baking powder, and a pinch of salt. Set aside.
- In another bowl, cream softened butter and sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time to the creamed mixture, then gradually mix in the coconut milk.
- Combine wet and dry ingredients gently until just mixed; do not overmix.
- Fold in shredded coconut evenly before pouring into prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: - For a nutty twist, substitute coconut milk with almond milk. - Enhance flavor by adding crushed pineapple or toasted nuts to the batter. - Store leftovers in an airtight container at room temperature for up to three days.