Coconut Cloud Cake
My Coconut Cloud Cake is a fluffy snack cake covered with coconut cream cheese frosting and finished with flakes of coconut. Using the reverse creaming method, this take on a Southern classic is light as air and tastes like a slice of heaven!
Servings: 9 Servings
Calories: 457kcal
Equipment
Ingredients
- 3 large egg whites whipped to stiff peaks, can sub with 2 whole large eggs
- ¼ cup unsalted butter room temperature, cubed
- ¼ cup vegetable oil
- 1 ¾ cups cake flour
- ¾ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup canned coconut milk
- ½ teaspoon coconut extract
Coconut Cream Cheese Frosting
- 4 oz cream cheese room temperature
- ¼ cup unsalted butter room temperature
- ½ teaspoon coconut extract
- ⅕ teaspoon kosher salt
- 2 teaspoon coconut milk
- 1 ½ cups powdered sugar
For the top
- ½ cup sweetened coconut flakes
Optional
- Lemon curd on the side
Instructions
- Preheat oven to 350° F Spray a square baking pan with nonstick spray. If you want to remove cake from the pan before serving, line the pan with parchment paper, leaving the ends out to use as a sling to pull the cake out.
Make cake
- Separate eggs and place whites in a clean medium bowl. Use a hand mixer or stand mixer with whisk attachment to whisk egg whites to stiff peaks.
- In a large bowl combine cake flour, granulated sugar, kosher salt, and baking powder. Add cubed softened butter and oil and mix on low speed until it’s the texture of coarse breadcrumbs or wet sand.
- Add coconut milk and coconut extract into the mixed dry ingredients and combine on medium speed for about one minute. There will still be some lumps in the batter.
- dd one third of the whipped whites into your batter and mix in well. Add the rest of the egg whites and fold gently until there are only a few small white streaks left.
- Pour the batter into your prepared pan. Smooth the top with a spatula. Unlike a lot of cakes, this is a delicate batter, so do not tap on the counter to remove air bubbles.
- Bake in a 350° oven for 24-28 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to completely cool on a rack.
Coconut Cream Cheese Frosting
- Combine cream cheese and butter in a large bowl. Combine with a handheld mixer on low, slowly increasing to high speed, until fluffy, about 2 minutes. Add coconut extract, kosher salt, and 2 teaspoons of coconut milk. Mix just until combined.
- Add powdered sugar, ½ cup at a time, beating on low speed until just combined before adding more. After all the sugar is added, increase speed to high, and beat until smooth and fluffy.
- If the frosting seems too thin, add more powdered sugar, a couple of tablespoons at a time. If it seems too thick, add more coconut milk, one teaspoon at a time.
Finishing the cake
- Use an offset spatula, or butter knife, to spread the frosting on top of the cake. Sprinkle sweetened coconut flakes on top of the frosting, slice, and serve.
Notes
Want a vegan coconut cake? Substitute vegan butter or solid coconut oil for the butter in the cake. For every egg white, use 2 tablespoons of aquafaba (liquid from a can of chickpeas) and whip to stiff peaks. It takes a little longer than eggs, but keep at it. Finally, use vegan cream cheese and vegan butter in the frosting. Done!
Place leftover egg yolks in a covered container in the refrigerator for up to 4 days. Use to make my fluffy scrambled eggs extra rich and creamy.
Place can of coconut milk into a bowl of warm water for 10 inutes, then shake to combine layers or mix in food processor or blender.
For a traditional Southern dessert, serve with my lemon curd.
Store any leftover cake in a covered cake stand or airtight container at room temperature for up to 3 days.
Nutrition
Calories: 457kcal | Carbohydrates: 59g | Protein: 6g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 353mg | Potassium: 153mg | Fiber: 2g | Sugar: 40g | Vitamin A: 485IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
