Coconut Cloud Cake

Ingredients

Cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup coconut milk

Frosting:

• 1 ½ cups heavy whipping cream
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment paper).
2. Whisk dry ingredients – In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. Cream butter & sugar – In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3 minutes).
4. Add eggs & flavorings – Beat in eggs one at a time, then mix in vanilla and coconut extracts.
5. Combine wet & dry – Alternate adding the flour mixture and coconut milk, beginning and ending with flour. Mix just until smooth.
6. Bake – Divide the batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
7. Cool completely – Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool fully before frosting.

Coconut Cream Frosting

1. In a chilled bowl, beat the heavy cream until stiff peaks form. Set aside.
2. In another bowl, beat the cream cheese, powdered sugar, vanilla, and coconut extracts until smooth and creamy.
3. Gently fold in the whipped cream until fluffy and fully blended.
4. Frost the cooled cakes, layer by layer, and spread evenly over the top and sides.

To Serve

Garnish with toasted coconut flakes or white chocolate curls for an elegant touch.
Slice and enjoy the dreamy, creamy coconut goodness that melts in your mouth!

Storage Tip:
Refrigerate leftovers in an airtight container for up to 3 days — it tastes even better chilled!