This Coconut Cloud Cake lives up to its name, delivering an incredibly moist, tender, and intensely coconut-flavored cake with a light-as-air texture. Infused with coconut milk and topped with a creamy, dreamy coconut frosting and shredded coconut, it\u2019s a tropical paradise in every bite\u2014perfect for any celebration or a sweet escape.<\/p>\n
Coconut Cloud Cake<\/p>\n
Ingredients:
\nPara la Tarta:<\/p>\n
Ingredient Quantity
\nCake flour 2 3\/4 cups
\nBaking powder 1 tablespoon
\nSalt 1 teaspoon
\nGranulated sugar 1 1\/2 cups
\nButter, softened 3\/4 cup
\nEgg whites 4
\nEgg 1
\nHeavy whipping cream 1 cup
\nVanilla extract 1 \u00bd teaspoons
\nCoconut extract 2 teaspoons
\nFull-fat coconut milk (after baking) 1 (15 oz) can
\nFor the Topping:<\/p>\n
Ingredient Quantity
\nCream cheese, softened 1 (8 oz) package
\nGranulated sugar \u00bd cup
\nVanilla extract 1 teaspoon
\nCoconut extract 2 teaspoons
\nHeavy whipping cream, chilled 2 cups
\nSweetened shredded coconut, for topping 1 cup
\nInstructions:<\/p>\n
see continuation on next page<\/p>\n
Continued on the next pageInstructions:
\nCake Preparation: Preheat oven to 350\u00b0F (175\u00b0C). Thoroughly grease and lightly flour a 9\u00d713-inch cake pan. In a large bowl, sift together the 2 3\/4 cups cake flour, 1 tablespoon baking powder, and 1 teaspoon salt. Then, stir in the 1 1\/2 cups granulated sugar until well combined. Slice the 3\/4 cup softened butter into pats and add it to the dry ingredients. Use a hand mixer to mix in the butter a couple of tablespoons at a time until the mixture reaches a sandy, crumbly texture. Slowly mix in the 4 egg whites, followed by the 1 whole egg, beating until just combined after each addition. Add the 1 cup heavy whipping cream, 1 \u00bd teaspoons vanilla extract, and 2 teaspoons coconut extract. Mix with the hand mixer for 1-2 minutes until the batter is well combined and has a light, airy consistency. Transfer the batter to the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven. Immediately use a fork to poke shallow holes evenly across the top surface of the hot cake. Shake the 1 (15 oz) can full-fat coconut milk well, then pour it slowly and evenly over the top of the hot cake, allowing it to soak in. Let the cake cool completely to room temperature and fully absorb the coconut milk before frosting.
\nTopping Preparation: In a large mixing bowl, add the 1 (8 oz) package softened cream cheese and beat with an electric mixer until smooth and creamy. Add the \u00bd cup granulated sugar, 1 teaspoon vanilla extract, and 2 teaspoons coconut extract to the cream cheese. Mix until well combined and smooth. Slowly pour in the 2 cups chilled heavy whipping cream. Beat the mixture on medium-high speed until stiff peaks form, about 3-4 minutes. Be careful not to overbeat, or it may curdle.
\nAssemble and Chill: Once the cake is completely cool and has absorbed all the coconut milk, spread the prepared topping evenly over the cake. Sprinkle the 1 cup sweetened shredded coconut generously over the top of the frosted cake. Chill the cake in the refrigerator for at least 1-2 hours (or until ready to serve) to allow the frosting to set and the flavors to meld.
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