Description
Looking for a dessert that feels like a bite of heaven? This Coconut Cloud Cake is exactly that—soft, fluffy, and crowned with a pillowy whipped cream topping and a generous layer of coconut. It’s perfect as a quick dessert, an easy recipe for a potluck, or a light and sweet finish to your dinner ideas. Whether you’re searching for breakfast ideas or healthy snacks with a tropical twist, this coconut cake is a delicious way to brighten any day.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups granulated sugar
3/4 cup unsalted butter, softened
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 cup sweetened shredded coconut
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan and line the bottom with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy (3–5 minutes).
4. Add eggs one at a time, mixing well after each. Stir in vanilla.
5. Add dry ingredients alternately with milk, starting and ending with the flour. Mix until just combined.
6. Pour batter into the prepared pan. Smooth the top.
7. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.
8. Whip the cream with powdered sugar until stiff peaks form.
9. Spread whipped cream over the cooled cake.
10. Sprinkle shredded coconut generously over the top.
11. Chill for at least 1 hour before serving.
12. Slice, serve, and enjoy the coconut bliss!
Notes
Always wait until the cake is fully cool before frosting to prevent melting.
For extra flavor, lightly toast the shredded coconut before topping.
The flavor improves after chilling, so it’s perfect to make ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg