Description
Indulge in the tropical flavors of this Coconut Cloud Cake, a light and fluffy dessert that will transport you to a coconut paradise with every bite. This cake features layers of coconut-infused white cake, whipped cream frosting, and a generous sprinkling of sweetened shredded coconut for a delightful finish.
Ingredients
Scale
For the Cake:
- 1 box white cake mix (15.25 oz)
- 1 cup coconut milk (canned, full-fat)
- 1/3 cup vegetable oil
- 3 large egg whites
- 1 teaspoon coconut extract
- 1 cup sweetened shredded coconut
For the Frosting and Topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut (toasted or plain, for topping)
Instructions
- Preheat the oven and prepare the pans: Preheat the oven to 350°F and grease two 8-inch round cake pans.
- Prepare the cake batter: In a large bowl, mix the white cake mix, coconut milk, oil, egg whites, and coconut extract. Beat until smooth, then fold in the shredded coconut.
- Bake the cakes: Divide the batter between the pans, bake for 25–28 minutes, then cool on a wire rack.
- Make the whipped cream: Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble the cake: Layer the whipped cream between the cake layers, frost the top and sides, sprinkle with shredded coconut, and chill before serving.
Notes
- For extra coconut flavor, toast the shredded coconut topping.
- This cake is best served chilled and can be made a day in advance.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
