Directions to follow
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and shredded coconut until well combined.
- In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs to the butter mixture one at a time, making sure to beat well after each addition. Mix in the vanilla extract until smooth.
- Gradually alternate adding the dry mixture and the coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—don’t overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- While the cake cools, whip the heavy cream with powdered sugar in a bowl until stiff peaks form.
- Once the cake is cool, spread the whipped cream evenly over the top and sprinkle with toasted coconut flakes.
Best ways to enjoy it
The simplest way to serve Coconut Cloud Cake is just as is, fresh out of the oven. However, for a little extra flair, consider pairing it with fresh tropical fruits like pineapple or mango for a delightful textural contrast. A scoop of vanilla ice cream on the side also adds a creamy richness that pairs perfectly with the lightness of the cake. And for those brunch occasions, serve it alongside a refreshing fruit salad or a glass of sparkling lemonade.
How to store & freeze
To keep your Coconut Cloud Cake fresh, store it in an airtight container at room temperature for up to three days. If you have leftovers or want to make the cake in advance, consider refrigerating it for a week. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and then placed in an airtight container for up to three months. When you’re ready to enjoy it again, simply thaw at room temperature.
Helpful cooking tips
- Ingredient Temperature: Make sure your butter and eggs are at room temperature before you begin. This will ensure a smooth batter and a lighter cake.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake.
- Whipping Cream: For extra stability when whipping your cream, chill your mixing bowl and beaters in the freezer for about 10 minutes before starting.
Creative twists
While the Coconut Cloud Cake is delicious as-is, you can play with flavors to suit your taste. Try adding a tablespoon of lemon zest to the batter for a citrusy twist, or substitute almond extract for a different take. If you’re feeling adventurous, consider using different toppings—like a chocolate ganache or a drizzle of passionfruit syrup—to create a whole new flavor profile. You can even try making mini version cakes to serve as individual desserts for parties!
Common questions
How long does it take to prepare?
The total time for making Coconut Cloud Cake, including prep and baking, is about 1 hour and 15 minutes.
Can I use sweetened shredded coconut instead of unsweetened?
Yes, you can use sweetened shredded coconut, but just keep in mind that it will add extra sweetness to your cake.
How can I make this cake gluten-free?
To make it gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure your other ingredients are also labeled gluten-free.
Enjoy your baking adventure with Coconut Cloud Cake; it’s a delightful recipe that you’re sure to make time and time again!
