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A fluffy two-layer Coconut Cloud Cake topped with whipped cream and toasted shredded coconut on a white cake stand.
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Coconut Cloud Cake

Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Servings: 12 servings
Calories: 320kcal

Ingredients

  • 2 cups cake flour
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp sal t
  • 0.5 cup unsalted butter, softened
  • 1 cup full -fat coconut milk
  • 5 large egg whites, room temperature
  • 1 tsp coconut extract
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream, chilled
  • 0.5 cup powdered sugar
  • 1 cup sweetened shredded coconut, toasted

Instructions

  • Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
  • Sift together cake flour, granulated sugar, baking powder, and salt in a large bowl.
  • Add softened butter and 0.75 cup of coconut milk, mixing on low speed until combined, then on medium for 2 minutes.
  • In a separate bowl, whisk egg whites with remaining 0.25 cup coconut milk, coconut extract, and vanilla extract.
  • Gradually fold the egg white mixture into the batter in three additions until smooth.
  • Divide batter evenly between pans and bake for 30-35 minutes until a toothpick comes out clean.
  • Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  • Whip heavy cream and powdered sugar until stiff peaks form.
  • Frost the cooled cake layers and coat the exterior with toasted shredded coconut.