Description
This Coconut Cloud Cake is a light and fluffy dessert that will transport you to a tropical paradise with every bite. The delicate coconut flavor combined with a moist, airy texture makes this cake a perfect ending to any meal or special occasion.
Ingredients
Units
Scale
For the Cake:
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Coconut Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup shredded coconut
- 1 teaspoon coconut extract
- 2–3 tablespoons coconut milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
- Make the cake batter: In a mixing bowl, combine the flour, sugar, coconut milk, vegetable oil, baking powder, salt, and vanilla extract. Mix until smooth.
- Bake the cake: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the frosting: In a separate bowl, beat the butter until creamy. Gradually add the powdered sugar, shredded coconut, coconut extract, and enough coconut milk to achieve a spreadable consistency.
- Frost the cake: Once the cake has cooled, spread the coconut frosting over the top and sides. Sprinkle with extra shredded coconut if desired.
- Serve and enjoy: Slice the Coconut Cloud Cake and serve. Store any leftovers in an airtight container at room temperature.
Notes
- You can toast the shredded coconut for a deeper flavor.
- Feel free to add a layer of lemon or passion fruit curd between the cake layers for a tangy twist.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg