Coconut Cloud Cake Fluffy Frosted (Ready-to-Print Version)

Soft coconut layers with creamy frosting and toasted coconut create a light, irresistible dessert.

# What You’ll Need:

→ Cake Layers

01 - 2 and 1/2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1 teaspoon coconut extract
09 - 1 cup full-fat coconut milk, room temperature

→ Frosting

10 - 12 ounces cream cheese, softened
11 - 2 cups powdered sugar
12 - 1 and 1/2 cups heavy whipping cream, chilled
13 - 1 teaspoon vanilla extract
14 - 1/2 teaspoon coconut extract

→ Topping

15 - 2 cups sweetened shredded coconut, toasted or untoasted

# Step-by-Step Guide:

01 - Preheat the oven to 350°F. Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Sift the dry mixture to ensure lump-free batter.
03 - In a large bowl, use an electric mixer to cream softened butter and sugar until pale and fluffy, about 3–4 minutes. Add eggs one at a time, mixing well between each addition. Stir in vanilla extract and coconut extract.
04 - Alternately add the dry ingredients and coconut milk to the butter mixture in three parts, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
05 - Divide batter evenly between prepared pans. Smooth tops with a spatula. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
06 - Beat cream cheese in a large bowl until smooth. Gradually add powdered sugar and mix until fully incorporated. In a separate bowl, whip chilled heavy whipping cream to stiff peaks, then gently fold into the cream cheese mixture in batches. Stir in vanilla and coconut extracts.
07 - Place the first cake layer on a serving plate. Cover with frosting. Add the second cake layer and apply a thin crumb coat, then refrigerate for 20 minutes. Apply the final layer of frosting and smooth it with an offset spatula.
08 - Press shredded coconut onto the sides and sprinkle generously over the top of the frosted cake. Use toasted coconut for extra depth of flavor, if desired.
09 - Refrigerate the fully assembled cake for at least one hour to set the frosting. Slice with a sharp knife and serve chilled.

# Handy Tips:

01 - Allow all ingredients to reach room temperature before mixing to ensure a smooth, even batter and superior cake texture.
02 - For a less sweet frosting, reduce the powdered sugar by 1/4 cup.
03 - Toast shredded coconut by spreading it on a baking sheet and baking at 325°F for 5 to 10 minutes, stirring occasionally until golden.
04 - Cake layers can be made ahead and frozen for up to 2 months before assembling.
05 - Gluten-free blends containing xanthan gum can be substituted for all-purpose flour if desired.

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