Fluffy Coconut Cloud Cake for Your Sweetest Moments

Delight in the heavenly layers of this Coconut Cloud Cake, perfect for gatherings and quick to prepare.

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Course: Dessert

Cuisine: Tropical

Keyword: Coconut Cloud Cake, dessert, Fluffy Cake, quick recipe, Tropical Dessert

Prep Time: 30

Cook Time: 30

Cooling Time: 10

Total Time: 1 10

Servings: slices

Calories: 250kcal

2 cups all-purpose flour this provides the structure for your fluffy cake.
1.5 cups granulated sugar sweetness that balances the coconut’s richness.
1 cup unsweetened shredded coconut gives the cake its tropical flair and delightful texture.
0.5 cup unsalted butter for a rich, moist crumb that adds depth to the flavor.
0.5 cup milk helps create a soft, tender cake.
4 large eggs essential for fluffiness; they help the cake rise beautifully.
1 tablespoon baking powder ensures your cake rises to cloud-like perfection.
0.5 teaspoon salt enhances the sweetness and balances the flavors.
1 teaspoon vanilla extract adds a warm, aromatic essence to each bite.

1 cup heavy whipping cream this is what makes your frosting luscious and creamy.
1 tablespoon powdered sugar a touch of sweetness to your whipped cream topping.

Preheat your oven to 350°F (175°C) and prepare your cake pan by greasing and flouring it.
In a large mixing bowl, cream together softened unsalted butter and granulated sugar for about 3-5 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition for about 2-3 minutes.
Gently stir in vanilla extract until well mixed.
In a separate bowl, whisk together flour, baking powder, salt, and shredded coconut.
Gradually add the dry mixture to the wet batter, alternating with milk, mixing on low until just combined.
Pour the batter into the greased cake pan, filling it up to two-thirds full.
Bake for 25-30 minutes, using a toothpick to check if it comes out clean.
After baking, cool the cake in the pan for 10 minutes before transferring to a wire rack.
Beat heavy whipping cream with powdered sugar until soft peaks form, about 4-5 minutes.
Once cool, frost the top and sides of the cake with the whipped cream frosting.

Make sure to use room temperature ingredients for easier mixing and a fluffier cake. Don't overmix to preserve the cake's texture.