Oh, the Coconut Cloud Cake – my personal slice of heaven that didn’t come easy. The first time I attempted it, let’s just say it was more like a coconut rock cake. Hard as a brick and about as flavorful. But you know what? After a bit of tinkering and a lot of coconut flakes later, I finally perfected what my kids now call “Mom’s Fluffy Delight”. It’s a hit at every family gathering, and my aunt even insists it’s the secret to winning over her in-laws every time.
Now, I’m no professional baker, but this cake? It’s like a soft, sweet cloud with a tropical twist that’ll make your taste buds dance the hula. I promise, if I can turn my kitchen blunders into this masterpiece, so can you. So, grab your spatula, and let’s get baking!
Table of Contents
Ingredients
Ahh, ingredients. I’ve learned to love the process of picking them out, like choosing the right players for a winning team. And trust me, each one here is MVP.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature (I swear by the brand with the red and white packaging)
- 1 1/4 cups granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup canned coconut milk
- 1 teaspoon cream of tartar
- 2 cups sweetened shredded coconut
Instructions
Here’s where the magic happens. Follow these steps, and you’ll be on cloud nine in no time.
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Using an electric mixer, cream the butter and sugar until light and fluffy (about 3 minutes). Don’t rush this part; it’s key for that airy texture!
- Add egg yolks, one at a time, beating well after each addition. Stir in vanilla extract.
- Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry. Mix until just combined.
- In another bowl, beat egg whites with cream of tartar until stiff peaks form. Gently fold into the batter. (This is the secret to the cloud-like texture.)
- Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Once cooled, spread your favorite frosting (I’m partial to a cream cheese one) between the layers, on the sides, and over the top of the cake.
- Press shredded coconut into the frosting all over the cake. This is the messy fun part—embrace the coconut snowstorm!
Tips & Tricks
Now, let’s talk shop. Here’s some advice that I honestly wish someone had given me before my kitchen looked like a coconut battlefield.
- Coconut Milk: Shake the can! You want that cream and liquid to mix for even flavor distribution.
- Egg Whites: Be gentle when folding them in. If you’re too rough, you’ll deflate them, and there goes your cloud!
- Cooling: Don’t rush it. A warm cake will melt your frosting, turning your cloud into a puddle.
FAQ
- Q: Can I use coconut extract instead of vanilla?
- A: Absolutely! I’ve done it when I crave extra coconut punch. Just swap it in one-to-one.
- Q: What if I can’t find sweetened coconut?
- A: No sweat. Unsweetened works fine, just sprinkle a little extra sugar on top if you like it sweeter.
- Q: How long does this cake keep?
- A: In my house? About a day, tops! But seriously, it’ll stay fresh for 3 days if you keep it covered at room temperature.
There’s a cultural story woven into every crumb of this Coconut Cloud Cake. It’s like the tropical holidays we never took as kids, but it’s a taste that’s familiar and comforting, much like the stories my grandmother used to tell me while baking in her tiny kitchen. Those were the days of simple pleasures, and this recipe is my way of keeping that sweetness alive.
In conclusion, whether you’re a seasoned baker or just starting out, this Coconut Cloud Cake is sure to lift your spirits and impress your guests. Remember to enjoy the process, laugh off the mishaps, and always, always keep a stash of coconut in your pantry – you never know when you’ll need to whip up a little piece of paradise. Happy baking!
Coconut Cloud Cake
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup canned coconut milk
- 1 teaspoon cream of tartar
- 2 cups sweetened shredded coconut
Directions:
-
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
-
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
-
Using an electric mixer, cream the butter and sugar until light and fluffy (about 3 minutes).
-
Add egg yolks, one at a time, beating well after each addition. Stir in vanilla extract.
-
Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry. Mix until just combined.
-
In another bowl, beat egg whites with cream of tartar until stiff peaks form. Gently fold into the batter.
-
Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
-
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
-
Once cooled, spread your favorite frosting between the layers, on the sides, and over the top of the cake.
-
Press shredded coconut into the frosting all over the cake.