Description
The Coconut Cloud Cake is a light and airy dessert featuring a fluffy coconut-infused sponge cake layered with whipped cream frosting and topped with toasted coconut. This American-style cake combines delicate coconut flavors with a moist, cloud-like texture, perfect for an elegant yet simple treat.
Ingredients
Scale
Cake Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/4 cup whole milk
- 1/4 cup unsalted butter, melted
- 1/2 cup unsweetened shredded coconut
Frosting Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons toasted coconut (for garnish)
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper to ensure easy removal and prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This will provide the structure for your cake.
- Combine Wet Ingredients and Yolks: In a large mixing bowl, beat the egg yolks with 1/4 cup of granulated sugar, vanilla extract, coconut extract, whole milk, and melted butter until the mixture is smooth and well incorporated.
- Fold in Dry Ingredients and Coconut: Gently fold the flour mixture and shredded coconut into the yolk mixture, taking care to keep the batter light and aerated.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar while continuing to beat until stiff peaks form, ensuring the meringue will provide the cake’s airy texture.
- Incorporate Egg Whites into Batter: Carefully fold the beaten egg whites into the batter in two additions, being gentle to maintain the volume and prevent deflation.
- Bake the Cake: Pour the fully combined batter into the prepared cake pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan or on a wire rack before frosting.
- Prepare the Whipped Cream Frosting: Whip the heavy cream with powdered sugar until stiff peaks form, creating a light and fluffy frosting.
- Frost and Garnish: Spread the whipped cream evenly over the cooled cake and sprinkle generously with toasted coconut for a beautiful finish and added texture.
Notes
- Handle the egg whites gently when folding to preserve the cake’s airy texture and lightness.
- The cake is best served the same day for optimal freshness but can be stored in the refrigerator for up to 2 days.
- For extra flavor, consider drizzling a light amount of coconut syrup over the cake before applying the whipped cream frosting.
