Coconut Cloud Cake
It’s mid-summer and the days are longer and hotter as ever here in the desert. That is why I cannot think of a better time to share this fabulous coconut cake recipe. Even if you’re not a fan of coconut, I ensure that all can escape to the tropics and enjoy this light and fluffy treat. The egg whites help keep a light consistency while coconut milk and coconut extract deliver a soft coconut flavor. Layered with an airy whipped cream cheese filling, and topped with cream cheese frosting and toasted coconut pulls it all together. This recipe has been tested for success and is certain to become a favorite. “Let them eat cake!”
Ingredients:
Cake
5 large egg whites, room temperature
½ cup whole milk
2 teaspoons coconut extract or flavoring
3 cups cake flour, sifted
2 1/3 cup baker’s sugar or regular granulated sugar
4 ½ teaspoons baking powder
½ teaspoon salt
1 cup (two sticks) unsalted butter, room temperature
1 cup unsweetened coconut milk
Coconut Cream Cheese Frosting
1 8oz package cream cheese, room temperature
1/2 cup (one stick) unsalted butter, room temperature
3-4 cups confectioners’ sugar, sifted
1 teaspoon coconut flavoring
1-2 tablespoons coconut milk
1 package unsweetened coconut flakes
Cake Filling
1 cup heaving whipping cream, whipped (sweetened if desired)
1 cup Coconut Cream Cheese Frosting
Instructions:
Cake
Place oven rack in the middle space of oven and preheat to 350 degrees. Butter and flour two 9-inch round cake pans and line with parchment paper.
In a small bowl whisk egg whites, whole milk, and coconut flavoring until combined. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine butter, flour, baking powder, sugar, salt, and coconut milk. On low speed mix ingredients until the mixture looks moistened, about 20-30 seconds. On medium speed add the egg mixture in 2-3 additions scraping down the sides of the bowl as you go. Once the batter has fully combined, it is done. Do not over mix!
Evenly divide the batter between the two prepared cake pans and bake for 35-40 minutes, or until a cake tester (or toothpick) comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooking rack. Allow cakes to cool completely.
Meanwhile, place coconuts on a baking sheet and bake at 350 degrees for 7-8 minutes or until golden brown. Let cool.
Coconut Cream Cheese Frosting
In a bowl of a stand mixer fitted with a paddle attachment, beat butter, cream cheese, and coconut flavoring on high speed until the ingredients become light and creamy, about 2-3 minutes. Lower the speed to low and slowly add confectioners’ sugar until completely combined scraping down the sides of the bowl as you go. Thin frosting with 1-2 tablespoons of coconut milk until you reach desired consistency. Set aside.
In a small bowl, gently fold 1 cup coconut cream cheese frosting and whipped cream until combined.
Frosting the cake:
If desired, cut each cake in half to create four layers of cake (totally acceptable to skip this step). Place one bottom layer on a cake stand or plate and cover the top with whipped cream cheese filling, then top with another layer. Repeat steps with other layers.
Cover the entire cake with remaining coconut cream cheese frosting with a smooth offset spatula. Cover with coconut flakes then cool in fridge for one hour.
Baker’s notes:
If the frosting becomes too soft and difficult to work with, stick the cake in the freezer or fridge for 10-15 minutes allowing the cake to set, then continue with the remaining frosting.
Post Written by Kayla V
