Coconut Cloud Cake Delight (Print Version)
# Ingredients:
→ Cake
01 -
2½ cups all-purpose flour
02 -
2½ teaspoons baking powder
03 -
½ teaspoon salt
04 -
1 cup unsalted butter, softened
05 -
2 cups granulated sugar
06 -
4 large eggs, room temperature
07 -
1 teaspoon vanilla extract
08 -
1 teaspoon coconut extract
09 -
1 cup coconut milk
→ Garnish
10 -
1 cup shredded coconut (toasted or plain)
11 -
Coconut frosting or whipped cream for topping
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper to prevent sticking.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 -
In a large mixing bowl, beat butter and sugar on medium speed for 3-4 minutes until light and fluffy. This important step incorporates air for that perfect cloud-like texture!
04 -
Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extracts to enhance the cake's flavor.
05 -
Gradually add the dry ingredients to the butter mixture in three additions, alternating with coconut milk in two additions. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing to maintain a light texture.
06 -
Divide the batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
07 -
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
08 -
Frost the cake with coconut frosting or whipped cream. Sprinkle shredded coconut on top, gently pressing it into the sides for decoration.
# Notes:
01 -
Toast shredded coconut for 5-7 minutes at 350°F to achieve a golden, nutty flavor.
02 -
Store in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
03 -
Unfrosted cake layers can be frozen for up to three months for future use.