About
Fluffy and moist... need we say more? Coconut Cloud Cake is layers of heaven on a plate! A coconut-infused cake is lathered with a creamy coconut-cream cheese icing and covered with feathery, lightly sweetened coconut flakes for a snow-capped mountain of magnificent coconut flavor. If you love coconut, this Coconut Cloud Cake will have you on cloud 9! It's a pillow of fluffy love!
Ingredients
- For the cake:
- 2 sticks unsalted butter, room temperature, plus more, to taste, for greasing the cake pans
- 2 3/4 cups cake flour, plus more, to taste, for dusting the cake pans
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup sweetened coconut cream, stirred well
- 1 3/4 cups granulated sugar, divided
- 4 large eggs, room temperature, egg whites and egg yolks separated
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- For the frosting:
- 2 sticks unsalted butter, room temperature
- 12 ounces cream cheese, room temperature
- 3 1/2 cups powdered sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 cups sweetened coconut, shredded
Directions
Step 1 -Position the oven racks to the middle and lower third of the oven.
Step 2 -Preheat the oven to 350 degrees F.
Step 3 -Line three (9-inch) round cake pans with parchment paper.
Step 4 -Use the extra butter to grease each of the parchment paper layers, then coat each with the extra flour.
Step 5 -In a medium bowl, add 2 3/4 cups of the flour, the baking powder, the baking soda, and 1/2 teaspoon of the salt and whisk to combine.
Step 6 -In a small bowl, add the buttermilk and the coconut cream and whisk to combine.
Step 7 -In a separate medium bowl, add 2 sticks of the butter and 1 1/4 cups of the granulated sugar and beat with an electric hand mixer until it is light and fluffy, about 4 minutes.
Step 8 -Add the egg yolks, 1 at a time, to the butter-sugar mixture and beat until combined after each addition.
Step 9 -Add 2 teaspoons of the vanilla extract and 1 teaspoon of the coconut extract to the egg mixture and beat until they are combined.
Step 10 -Reduce the mixer speed to low.
Step 11 -Alternate adding the flour mixture and the buttermilk-coconut cream mixture, in 3 batches, to the egg mixture and slowly beat until it is combined.
Step 12 -In a large bowl, add the remaining granulated sugar and the egg whites and beat with an electric hand mixer until stiff peaks form, about 4-5 minutes.
Step 13 -Use a rubber spatula to gently fold the egg white-sugar mixture into the batter mixture.
Step 14 -Evenly divide the batter between the prepared cake pans.
Step 15 -Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center comes out clean, about 30-35 minutes.
Step 16 -Place the cake pans on a wire rack and let the cakes cool, about 20 minutes.
Step 17 -Use a small knife to loosen the edges of the cakes, then invert them onto the wire racks.
Step 18 -Carefully discard the parchment paper and let the cakes cool completely.
Step 19 -In the bowl of an electric stand mixer, add the remaining 2 sticks of the butter and the cream cheese and beat on high speed until it is smooth.
Step 20 -Reduce the mixer speed to low.
Step 21 -Add 1 1/2 cups of the powdered sugar to the butter-cream cheese mixture and beat until it is combined.
Step 22 -Add the remaining powdered sugar, the remaining salt, the remaining vanilla, and the remaining coconut extract to the butter mixture and beat until it is light and fluffy, about 3 minutes.
Step 23 -Place 1 of the cake layers on a platter and cover it with 2/3 cup of the frosting.
Step 24 -Add the second cake on top of the frosting layer and cover it with 2/3 cup of the frosting.
Step 25 -Repeat the frosting process with the remaining cake and the remaining frosting, covering the cake on the top and the sides.
Step 26 -Sprinkle the cake with the shredded coconut and gently press it into the frosting.
Step 27 -Slice and serve.
