Easy Coconut Cloud Cake
Light, fluffy, triple-coconut cake with whipped coconut frosting—perfect for any celebration or sweet craving.
Print Pin Servings: 12 servings
Calories: 410kcal
Cost: $11
Equipment
- 1 Stand mixer or hand mixer For creaming and whipping
- 1 9-inch round cake pans Light-colored aluminum recommended
- 1 Parchment paper Prevents sticking
- 1 Offset spatula For smooth frosting
- 1 Cake turntable Optional, helps with decorating
- 1 9x13 inch pan Alternative if not using round pans
Ingredients
- 2 ½ cups Cake flour
- 2 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¾ cup Unsalted butter Room temperature
- 1 ¾ cups Granulated sugar
- 5 large Egg whites Room temperature
- 2 teaspoon Vanilla extract
- 1 teaspoon Coconut extract
- 1 cup Coconut milk Canned full fat
- 1 cup Sweetened shredded coconut For batter
- 2 cups Heavy whipping cream Chilled
- ½ cup Powdered sugar
- 1 teaspoon Vanilla extract For frosting
- 1 teaspoon Coconut extract For frosting
- ¼ cup Cream of coconut
- 1 cup Sweetened shredded coconut For topping
Instructions
- Preheat oven and prepare cake pans
- Combine dry ingredients, cream butter & sugar, add wet
- Pour batter into pans and bake until done
- Chill tools, whip cream, add sugar and flavorings
- Assemble layers and spread coconut whipped frosting
- Add shredded coconut and optional garnishes
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 410kcal | Carbohydrates: 48g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 160mg | Potassium: 210mg | Fiber: 2g | Sugar: 32g | Vitamin A: 510IU | Vitamin C: 1.2mg | Calcium: 110mg | Iron: 2.5mg