Craving a dessert that’s light as air and bursting with tropical flavor? You need to try this Toasted Coconut Cloud Cake. This fluffy cake recipe delivers a tender crumb and incredible coconut goodness that’s surprisingly simple to achieve, even for beginner bakers.
Key Ingredients & Substitutions:
- Cake Flour: Essential for a truly fluffy cake. You can make your own by sifting all-purpose flour with cornstarch.
- Granulated Sugar: Sweetens the cake.
- Coconut Milk (full-fat): Provides rich coconut flavor and moisture.
- Egg Whites: Key for the “cloud” texture. Do not substitute with whole eggs.
- Toasted Coconut Flakes: For garnish and extra flavor. You can toast shredded coconut yourself.
Ingredients:
For the Cake:
- 1 ¾ cups cake flour, sifted
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 6 large egg whites, at room temperature
For the Coconut Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup full-fat coconut milk
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish:
- 1 cup toasted coconut flakes
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 30 minutes
- Cook Time: 35-45 minutes
- Servings: 12 slices
- Calories per serving: Approximately 450 kcal
- Tools Needed: Two 8-inch round cake pans, stand mixer or hand mixer, spatulas, mixing bowls.
Step-by-Step Instructions:
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper. This ensures your fluffy cake layers won’t stick.
2. Combine Dry Ingredients
In a large bowl, whisk together the sifted cake flour, granulated sugar, baking powder, and salt. Make sure all ingredients are well combined for an even texture.
3. Add Wet Ingredients (Except Egg Whites)
Add the softened butter, coconut milk, and vanilla extract to the dry ingredients. Beat on medium speed with a mixer until just combined. Do not overmix; a few lumps are okay.
4. Whip the Egg Whites
In a separate clean bowl, beat the room temperature egg whites until stiff peaks form. This means the whites will hold their shape when you lift the beaters. This step is crucial for an airy, fluffy cake recipe.
5. Fold in Egg Whites
Gently fold the whipped egg whites into the cake batter in two additions. Use a spatula and fold carefully to maintain as much air as possible. This creates the “cloud” effect.
6. Bake the Cake Layers
Divide the batter evenly between your prepared cake pans. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
7. Make the Coconut Frosting
While the cakes cool, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, then mix in the coconut milk, vanilla extract, and a pinch of salt until light and fluffy.
8. Assemble and Garnish Your Cake
Once the cake layers are completely cool, spread a generous layer of frosting on top of the first cake layer. Place the second layer on top, then frost the top and sides of the entire cake. Press toasted coconut flakes onto the sides and top for a beautiful finish.
Variation Ideas:
- Citrus Zest: Add the zest of one lime or orange to the cake batter or frosting for a bright flavor.
- Coconut Extract: Boost the coconut flavor even further by adding a teaspoon of coconut extract to the batter.
- Pineapple Filling: Add a thin layer of crushed pineapple (well-drained) between the cake layers for a piña colada twist.
- Gluten-Free: Substitute gluten-free all-purpose flour mix for the cake flour for a gluten-free fluffy cake.
Storage Instructions:
Store your Toasted Coconut Cloud Cake covered in the refrigerator for up to 3-4 days. This fluffy cake recipe is best served at room temperature, so let it sit out for about 15-20 minutes before serving. You can also freeze individual slices wrapped tightly for up to a month.
Frequently Asked Questions (FAQ):
- Why is my cake not fluffy? You might have overmixed the batter after adding the egg whites, which deflates the air.
- Can I use canned coconut cream instead of milk? Yes, you can, but it will result in a richer, denser cake and frosting. Adjust liquid amounts if needed.
- Do I have to toast the coconut? No, but toasting enhances the flavor significantly.
- Can I make this cake ahead of time? Yes, the cake layers can be baked a day in advance, wrapped well, and stored at room temperature.
- What if I don’t have cake flour? You can make a substitute: for every cup of all-purpose flour, remove two tablespoons and replace with two tablespoons of cornstarch, then sift together.
- Why are my egg whites not whipping to stiff peaks? Ensure your bowl and beaters are completely grease-free, and your egg whites are at room temperature.