Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

For the lightest texture, make sure all refrigerated ingredients are at room temperature before mixing

Sift the cake flour before measuring for the most accurate results and lightest texture

Don't overbeat the batter after adding the flour as this can develop gluten and make the cake tough

The cream of coconut can settle and separate in the can - be sure to stir it well before measuring

For extra coconut flavor, brush each cake layer with coconut rum simple syrup before frosting

Cake layers can be made a day ahead and wrapped tightly in plastic wrap, stored at room temperature

The frosting can be made up to 3 days ahead and stored in the refrigerator - bring to room temperature and re-whip before using

When applying the coconut to the frosting, place the cake on a baking sheet to catch excess coconut

For a cleaner slice, chill the assembled cake for at least 2 hours and use a hot knife (dipped in hot water and wiped dry) to cut

Store leftover cake covered in the refrigerator for up to 5 days

Coconut Cloud Cake

Name: Coconut Cloud Cake
Prep time: 45 min
Cook time: 35 min
Total time: 3 h
Yield: 12 servings
Cuisine: American, Tropical
Ingredients: For the Coconut Cake Layers:; 3 cups cake flour, sifted; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened (2 sticks); 2 cups granulated sugar; 5 large egg whites, room temperature; 1/3 cup vegetable oil; 1 tablespoon pure coconut extract; 1 teaspoon pure vanilla extract; 1/4 teaspoon almond extract (optional); 1 cup buttermilk, room temperature; 3/4 cup cream of coconut (like Coco Lopez, not coconut milk); For the Coconut Cream Cheese Frosting:; 16 oz cream cheese, softened (2 blocks); 1 cup unsalted butter, softened (2 sticks); 6 cups powdered sugar, sifted; 1/4 cup cream of coconut; 2 teaspoons coconut extract; 1 teaspoon vanilla extract; 1/4 teaspoon salt; For Assembly and Decoration:; 2 cups sweetened coconut flakes; 1 cup toasted coconut flakes; Fresh edible flowers for garnish (optional); White chocolate curls (optional); Equipment:; Three 9-inch round cake pans; Parchment paper

This ethereal Coconut Cloud Cake lives up to its name with its incredibly light, fluffy texture and heavenly coconut flavor in every bite. Three layers of moist, tender coconut-infused cake are generously filled with a silky coconut cream cheese frosting that's perfectly balanced between sweet and tangy. The entire cake is then enveloped in a cloud-like coating of snowy white frosting and adorned with a delicate shower of toasted coconut flakes for that perfect golden crunch. Real coconut extract and cream of coconut in the batter ensure an authentic tropical flavor that transports you to island shores with each forkful. The cake's stunning white appearance makes it perfect for special occasions from weddings to birthdays, while its unforgettable flavor combination of sweet vanilla, rich coconut, and subtle hints of almond will have everyone asking for seconds. Light as air yet substantially satisfying, this show-stopping dessert promises to be the centerpiece of any celebration.

Prep Time

45 Minutes

Cook Time

35 Minutes

Total Time

Chef

JUE

Ingredients

Custard Cream

For the Coconut Cake Layers:

3 cups cake flour, sifted

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened (2 sticks)

2 cups granulated sugar

5 large egg whites, room temperature

1/3 cup vegetable oil

1 tablespoon pure coconut extract

1 teaspoon pure vanilla extract

1/4 teaspoon almond extract (optional)

1 cup buttermilk, room temperature

3/4 cup cream of coconut (like Coco Lopez, not coconut milk)

For the Coconut Cream Cheese Frosting:

16 oz cream cheese, softened (2 blocks)

1 cup unsalted butter, softened (2 sticks)

6 cups powdered sugar, sifted

1/4 cup cream of coconut

2 teaspoons coconut extract

1 teaspoon vanilla extract

1/4 teaspoon salt

For Assembly and Decoration:

2 cups sweetened coconut flakes

1 cup toasted coconut flakes

Fresh edible flowers for garnish (optional)

White chocolate curls (optional)

Equipment:

Three 9-inch round cake pans

Parchment paper

Stand mixer or hand mixer

Mixing bowls

Whisk

Rubber spatula

Offset spatula

Cake turntable (recommended)

Wire cooling racks

Instructions

Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans, line bottoms with parchment paper, then grease the parchment and dust with flour.

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium-high speed until light and fluffy, about 5 minutes.

In a separate bowl, whisk together egg whites, vegetable oil, coconut extract, vanilla extract, and almond extract (if using).

With the mixer on low speed, gradually add the egg white mixture to the creamed butter and sugar, beating until well incorporated, scraping down the sides of the bowl as needed.

In another bowl or measuring cup, whisk together the buttermilk and cream of coconut.

With the mixer on low, add the flour mixture to the butter mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the flour. Mix until just combined after each addition.

Divide the batter evenly among the prepared pans. Smooth the tops with an offset spatula.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly touched.

Allow cakes to cool in pans for 15 minutes, then remove from pans and transfer to wire racks to cool completely.

While cakes are cooling, prepare the frosting. In a large bowl, beat cream cheese and butter together until smooth and creamy, about 2 minutes.

Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition.

Add the cream of coconut, coconut extract, vanilla extract, and salt. Beat on medium-high speed until light and fluffy, about 3-4 minutes.

Toast 1 cup of coconut flakes by spreading them on a baking sheet and placing in a 325°F oven for 5-8 minutes, stirring occasionally, until golden brown. Watch carefully as they can burn quickly. Set aside to cool.

Once the cakes are completely cool, level them if needed. Place the first layer on a cake stand or serving plate.

Spread about 1 cup of frosting evenly over the first layer. Top with the second cake layer and repeat with another cup of frosting.

Place the final cake layer on top, and apply a thin crumb coat of frosting to the entire cake. Refrigerate for 20-30 minutes to set.

Apply the remaining frosting generously to the top and sides of the cake, creating swoops and swirls with an offset spatula for a cloud-like appearance.

Press the untoasted sweetened coconut flakes onto the sides of the cake and part of the top, leaving the center of the top bare for decoration.

Sprinkle the toasted coconut flakes around the top edge of the cake for color contrast and additional texture.

If desired, add white chocolate curls and fresh edible flowers to the top center for an elegant finishing touch.

Refrigerate the cake for at least 1 hour before serving to set the frosting completely.

Coconut Cloud Cake

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Coconut Cloud Cake

Ingredients

Instructions