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Coconut Cloud Cake

A light and airy coconut cake made with coconut milk and sour cream, topped with an airy coconut cream frosting for a delightful texture and flavor.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake Layers
  • 2.5 cups 2 and 1/2 cups (315g) all-purpose flour
  • 2.5 teaspoons 2 and 1/2 teaspoons baking powder
  • 0.5 teaspoons 1/2 teaspoon baking soda
  • 0.5 teaspoons 1/2 teaspoon salt
  • 1 cup 1 cup (226g) unsalted butter, softened to room temperature
  • 1.75 cups 1 and 3/4 cups (350g) granulated white sugar
  • 4 large 4 large eggs, room temperature
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 1 teaspoon 1 teaspoon coconut extract Essential for coconut flavor
  • 1 cup 1 cup (240ml) full-fat canned coconut milk, well-stirred, room temperature
  • 0.5 cup 1/2 cup (120g) full-fat sour cream, room temperature
For the Coconut Cream Frosting
  • 1 package 1 package (225g / 8oz) full-fat cream cheese, softened to room temperature
  • 0.5 cup 1/2 cup (113g) unsalted butter, softened to room temperature
  • 3–4 cups 3–4 cups (360–480g) powdered sugar, sifted
  • 1 teaspoon 1 teaspoon coconut extract
  • 1 container 1 container (225g / 8oz) whipped topping, fully thawed
For the Toppings
  • 1.5 cups 1 and 1/2 cups (120g) sweetened shredded coconut For covering the sides and top
  • 0.5 cup 1/2 cup (40g) toasted coconut flakes Toast in a dry pan over medium heat for 3–5 minutes until golden
  • 1 pkg White chocolate curls (optional) Shaved from a block of white chocolate for decoration

Method
 

Prepare and Bake the Cake Layers
  1. Preheat your oven to 175°C (350°F) and grease and flour two 23cm (9-inch) round cake pans or three 20cm (8-inch) pans.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  3. In a separate jug, stir together the room-temperature coconut milk and sour cream.
  4. In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 4–5 minutes until pale and airy.
  5. Add the eggs one at a time, beating for 20–25 seconds after each addition, then mix in vanilla and coconut extract.
  6. Add the dry mixture and coconut milk mixture in alternating stages, starting and ending with dry ingredients.
  7. Divide the batter evenly between the prepared pans and bake for 28–32 minutes until a toothpick comes out clean.
  8. Allow the cakes to cool in the pans for 15 minutes, then transfer to a wire rack to cool completely for at least 90 minutes.
Make the Coconut Cream Frosting
  1. Beat softened cream cheese until smooth, then add softened butter and beat until uniform.
  2. Gradually mix in sifted powdered sugar, then add coconut extract and beat until fluffy.
  3. Gently fold in the thawed whipped topping until fully combined.
Toast the Coconut for Topping
  1. Spread the coconut flakes in a single layer in a dry skillet over medium heat and stir constantly until golden.
  2. Remove from heat and cool on a plate.
Assemble and Frost the Cake
  1. Place the first fully cooled cake layer on a serving plate. Apply a layer of frosting on top.
  2. Place the second layer on top, apply a thin crumb coat over the entire exterior and refrigerate for 15 minutes.
  3. Frost the cake with a final smooth coat of frosting and immediately press sweetened shredded coconut against the sides.
  4. Top with toasted coconut flakes and refrigerate for at least 30 minutes before slicing.

Notes

Ensure all ingredients are at room temperature for best results. The unfrosted cake layers can be frozen for up to 3 months. The frosting is best made fresh on the day of assembly.