Coconut Cloud Cake (Printable Version)

Fluffy coconut-infused cake layers with cream cheese frosting, creating a cloud-like texture and tropical flavor profile.

# Ingredients:

→ For the Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1 teaspoon coconut extract
09 - 1 cup coconut milk

→ For the Frosting

10 - 1 1/2 cups heavy whipping cream
11 - 8 oz cream cheese, softened
12 - 1/2 cup powdered sugar
13 - 1 teaspoon vanilla extract
14 - 1 teaspoon coconut extract

→ For the Topping

15 - 1 cup sweetened shredded coconut (toasted or fresh)

# Steps:

01 - Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extracts. Gradually add the dry ingredients to the butter mixture, alternating with coconut milk, beginning and ending with the dry ingredients.
03 - Divide batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
04 - In a medium bowl, beat cream cheese and powdered sugar until smooth. In a separate bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture. Add vanilla and coconut extracts, folding until well incorporated.
05 - Place one cake layer on a serving plate. Spread a layer of frosting over the top. Place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting. Press shredded coconut onto the sides and top of the cake for a cloud-like appearance.
06 - Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.

# Notes:

01 - For best results, ensure all refrigerated ingredients are at room temperature before beginning.
02 - The cake can be stored covered in the refrigerator for up to 3 days.

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