Coconut Cloud Cake
A light and airy cake that captures the essence of tropical coconuts, perfect for gatherings and celebrations.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Can substitute with gluten-free flour.
- 1 cup Granulated sugar Coconut sugar can be used as a substitute.
- 1 tablespoon Baking powder For rise.
- 1 teaspoon Salt Balances flavors.
Wet Ingredients
- 1 cup Unsweetened coconut cream Can use full-fat coconut milk in a pinch.
- 3 large Eggs For binding. Flax eggs can be a vegan substitute.
- 1 tablespoon Vanilla extract
Main Ingredients
- 1 cup Fresh or shredded coconut Enhances flavor and texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until evenly mixed.
- In another bowl, whisk together the coconut cream, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry mixture, mixing until just combined. Be careful not to over-mix!
- Gently fold in the shredded coconut until evenly distributed in the batter.
- Pour the batter evenly into the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
For added flavor, consider adding a squeeze of lemon juice to the batter. Sprinkle toasted coconut on top of the frosting just before serving.