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Coconut Cloud Cake

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A delightful Coconut Cloud Cake that is fluffy, moist, and bursting with tropical flavor, perfect for any gathering.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened shredded coconut
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1 cup whipped cream (for topping)
  • Additional shredded coconut (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
  2. In a bowl, combine the all-purpose flour, shredded coconut, baking powder, baking soda, and salt. Mix well and set aside.
  3. Cream the softened butter and granulated sugar together in a separate bowl until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry mixture to the creamed mixture, alternating with the coconut milk, until just incorporated.
  6. Pour the batter into your prepared cake pan and smooth the top.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Top with a generous layer of whipped cream and additional shredded coconut before serving.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or up to a week in the fridge. For longer storage, wrap slices and freeze for up to 3 months.

Nutrition

Find it online: https://cookingwithmayaa.com/coconut-cloud-cake/

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