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.
