The Art of Perfect Coconut Cloud Cake Creation with Heavenly Texture and Presentation

Perfect Batter Mixing Technique

Master the skill of creating light, airy cake batter with proper folding methods.

Egg White Incorporation Excellence

Learn the technique of folding egg whites to maintain maximum volume and fluffiness.

Coconut Cream Whipping Mastery

Perfect the method of creating stable, fluffy coconut whipped cream frosting.

Coconut Toasting Art

Master the skill of perfectly toasting coconut flakes for optimal flavor and appearance.

Layer Assembly Strategy

Learn optimal techniques for assembling delicate layers while maintaining cloud-like texture.

Cloud Cake Mastery Secrets for Perfect Fluffy Texture and Coconut Flavor Integration

Egg White Technique: Fold egg whites gently to maintain maximum air and fluffiness in batter.

Coconut Cream Chilling: Chill coconut cream overnight to separate and thicken for best whipping.

Flour Sifting: Always sift cake flour for the lightest, most tender crumb texture.

Toasted Coconut: Toast coconut flakes until golden for enhanced flavor and beautiful color.

Assembly Timing: Assemble cake when completely cool to prevent cream from melting.

Storage Method: Store finished cake covered in refrigerator and serve chilled for best taste.

Heavenly Coconut Cloud Cake with Fluffy Whipped Coconut Cream and Toasted Coconut Flakes

Name: Heavenly Coconut Cloud Cake with Fluffy Whipped Coconut Cream and Toasted Coconut Flakes
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12 servings
Cuisine: American
Ingredients: For the Perfect Cloud Cake Base:; 2 1/4 cups cake flour, sifted; 1 1/2 cups granulated sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; For the Coconut Foundation:; 1 cup coconut milk, full-fat; 1/2 cup sweetened coconut flakes; 1 teaspoon coconut extract; 1 teaspoon vanilla extract; 3 large egg whites, room temperature; For the Moisture Elements:; 1/4 cup sour cream; 2 tablespoons vegetable oil; 1 tablespoon lemon juice; 1 teaspoon lemon zest; For the Whipped Coconut Cream:; 2 cups heavy cream, chilled; 1 can coconut cream, chilled overnight; 3/4 cup powdered sugar; 2 teaspoons coconut extract; 1 teaspoon vanilla extract; For the Coconut Enhancement:; 1 cup sweetened coconut flakes; 1/2 cup toasted coconut flakes; 2 tablespoons coconut oil, melted; 1 tablespoon honey; For the Cake Syrup:; 1/3 cup coconut milk

An ethereally light and fluffy coconut cake that lives up to its cloud-like name, featuring layers of incredibly moist coconut sponge cake filled and frosted with billowy coconut whipped cream. This dreamy dessert combines the tropical sweetness of coconut in multiple forms - from coconut milk in the batter to coconut cream in the frosting and toasted coconut flakes for garnish. Each bite melts in your mouth like a sweet cloud, delivering pure coconut bliss with a texture so light and airy it seems to float. Perfect for summer celebrations, tropical-themed parties, or any occasion that calls for an impressive yet heavenly dessert that transports you to paradise.

Prep Time

30 Minutes

Cook Time

35 Minutes

Total Time

65 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Perfect Cloud Cake Base:

2 1/4 cups cake flour, sifted

1 1/2 cups granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

For the Coconut Foundation:

1 cup coconut milk, full-fat

1/2 cup sweetened coconut flakes

1 teaspoon coconut extract

1 teaspoon vanilla extract

3 large egg whites, room temperature

For the Moisture Elements:

1/4 cup sour cream

2 tablespoons vegetable oil

1 tablespoon lemon juice

1 teaspoon lemon zest

For the Whipped Coconut Cream:

2 cups heavy cream, chilled

1 can coconut cream, chilled overnight

3/4 cup powdered sugar

2 teaspoons coconut extract

1 teaspoon vanilla extract

For the Coconut Enhancement:

1 cup sweetened coconut flakes

1/2 cup toasted coconut flakes

2 tablespoons coconut oil, melted

1 tablespoon honey

For the Cake Syrup:

1/3 cup coconut milk

1/4 cup simple syrup

2 tablespoons coconut rum (optional)

1 tablespoon vanilla extract

For the Garnish:

1 cup toasted coconut flakes

Fresh coconut shavings

Edible flowers (optional)

Powdered sugar for dusting

For the Assembly:

Parchment paper

Cake boards or plates

For Special Equipment:

Two 9-inch round cake pans

Electric mixer with whisk attachment

Offset spatula

Fine mesh sifter

Instructions

Preheat oven to 350°F and prepare two 9-inch round pans with parchment.

Grease pans thoroughly and dust with flour, tapping out excess completely.

In large bowl, whisk together sifted cake flour, sugar, baking powder, and salt.

Create well in center of dry ingredients for wet ingredient addition.

In separate bowl, whisk coconut milk, sour cream, oil, and extracts together.

Add lemon juice, lemon zest, and melted coconut oil to wet mixture.

Pour wet ingredients into flour mixture and stir until just combined gently.

In clean bowl, whisk egg whites to soft peaks using electric mixer.

Fold whipped egg whites into batter in three additions very gently.

Fold in sweetened coconut flakes carefully to maintain airiness.

Divide batter evenly between prepared pans and smooth tops lightly.

Bake for 28-32 minutes until golden and toothpick comes out clean.

Cool in pans for 10 minutes before turning out onto wire racks.

Meanwhile, prepare coconut cream by chilling bowl and beaters thoroughly.

Whip heavy cream and chilled coconut cream to soft peaks carefully.

Gradually add powdered sugar and extracts, whipping to medium peaks.

Prepare coconut syrup by combining coconut milk, simple syrup, and extracts.

Once cakes are completely cool, level tops with serrated knife if needed.

Brush each layer generously with coconut syrup for extra moisture.

Place first layer on serving plate and spread coconut cream evenly.

Sprinkle toasted coconut flakes over cream layer for added texture.

Top with second cake layer and cover entire cake with remaining cream.

Press toasted coconut flakes gently all over cake surface beautifully.

Garnish with fresh coconut shavings and edible flowers if desired.

Chill cake for at least 2 hours before serving for best texture.

Heavenly Coconut Cloud Cake with Fluffy Whipped Coconut Cream and Toasted Coconut Flakes

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Perfect Coconut Cloud Cake Creation with Heavenly Texture and Presentation

Heavenly Coconut Cloud Cake with Fluffy Whipped Coconut Cream and Toasted Coconut Flakes

Ingredients

Instructions