Description
This Coconut Cloud Cake is a light and fluffy dessert featuring a moist white cake infused with coconut milk and coconut extract, layered with a creamy coconut whipped frosting, and topped with shredded coconut for a tropical twist. Perfect for coconut lovers seeking an easy yet elegant cake.
Ingredients
Scale
Cake Ingredients
- 1 box white cake mix
- 1 cup coconut milk (unsweetened)
- ½ cup vegetable oil
- 3 large egg whites
- 1 teaspoon coconut extract
- 1 cup shredded sweetened coconut (divided)
Coconut Whipped Frosting
- 1 (8 oz) tub whipped topping (thawed)
- ½ cup sour cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
Instructions
- Prepare Cake Batter: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. In a large mixing bowl, combine the white cake mix, coconut milk, vegetable oil, egg whites, and coconut extract. Using an electric mixer, beat the mixture for 2 minutes until smooth and fluffy. Gently fold in ½ cup of the shredded sweetened coconut.
- Bake the Cakes: Divide the batter evenly between the prepared pans, smoothing the tops for even baking. Bake in the preheated oven for 25 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them onto a wire rack to cool completely.
- Make the Coconut Whipped Frosting: In a mixing bowl, blend together the whipped topping, sour cream, powdered sugar, vanilla extract, and coconut extract until the frosting is smooth and creamy.
- Assemble the Cake: Once the cakes have completely cooled, frost the top of one cake layer with a generous layer of the coconut whipped frosting. Carefully place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake.
- Add Coconut Topping and Chill: Gently press the remaining ½ cup shredded sweetened coconut onto the frosting-covered cake. Chill the finished cake in the refrigerator for at least 1 hour before slicing to allow the flavors to meld and texture to set.
Notes
- For a more intense coconut flavor, toast the shredded coconut before adding it to the frosting.
- This cake stores well in the refrigerator for up to 3 days when properly covered.
- Ensure cakes are fully cooled before frosting to prevent melting.
- Use unsweetened coconut milk for a balanced sweetness in the cake batter.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
