Of course! The Coconut Cloud Cake is a legendary dessert known for its incredibly light, tender, and moist crumb. It’s essentially a textural dream come true for coconut lovers.
Here is a comprehensive guide, including a classic recipe, tips for success, and common variations.
The Essence of a Coconut Cloud Cake
This isn’t a dense, heavy coconut cake. The “cloud” refers to its ethereal texture, achieved by using:
· Coconut Milk: Provides rich flavor and fat, keeping the cake supremely moist.
· Egg Whites: Often used without the yolks (or with fewer yolks) to create a light, airy structure.
· Gentle Mixing: The “reverse creaming” method is frequently used to minimize gluten development, resulting in a tender, fine crumb.
Classic Coconut Cloud Cake Recipe
This recipe is a fantastic starting point, yielding a beautifully white, fluffy cake.
For the Cake:
· 2 ¾ cups (275g) cake flour, sifted (all-purpose works, but cake flour is better)
· 1 ¾ cups (350g) granulated sugar
· 1 tablespoon baking powder
· ¾ teaspoon salt
· ¾ cup (170g) unsalted butter, cold and cubed
· 1 cup (240ml) full-fat canned coconut milk, well-shaken
· ½ cup (120ml) cold water or additional coconut milk
· 1 tablespoon pure vanilla extract
· 1 teaspoon coconut extract (optional, for intensified flavor)
· 5 large egg whites, at room temperature
For the Frosting & Assembly:
· 1 ½ cups (340g) unsalted butter, softened to room temperature
· 4-5 cups (480-600g) powdered sugar, sifted
· ¼ cup (60ml) full-fat canned coconut milk
· 1 teaspoon pure vanilla extract
· 1 teaspoon coconut extract
· Pinch of salt
· 2-3 cups sweetened shredded coconut, for coating
Instructions
- Prepare:
· Preheat oven to 350°F (175°C). Grease and line two 8-inch or three 6-inch round cake pans with parchment paper.
· Ensure all cold ingredients (egg whites, coconut milk, water) are measured and ready.
- Make the Cake Batter (Reverse Creaming Method):
· In the bowl of a stand mixer fitted with a paddle attachment, combine the cake flour, sugar, baking powder, and salt. Mix on low for 30 seconds to combine.
· With the mixer running on low, add the cold, cubed butter a few pieces at a time. Continue mixing until the mixture looks like coarse, damp sand. This should take 2-3 minutes.
· In a separate bowl or measuring jug, whisk together the coconut milk, cold water, vanilla, and coconut extract.
· With the mixer on low, slowly pour about half of the liquid mixture into the flour-butter mixture. Mix until just combined, then increase the speed to medium and beat for about 1 minute to develop the structure. This step is key for a fine crumb.
· Scrape down the bowl. Reduce speed to low and add the remaining liquid, mixing until just combined. Do not overmix. Transfer this batter to a large bowl. Rinse and dry your mixer bowl thoroughly—any trace of fat will prevent the egg whites from whipping.
- Whip the Egg Whites:
· In the clean mixer bowl, using the whisk attachment, beat the room temperature egg whites on medium-high speed until stiff peaks form. They should look glossy and hold their shape.
· Gently fold the whipped egg whites into the main batter in three additions. Use a spatula and fold carefully until no white streaks remain. The batter will be light and fluffy.
- Bake:
· Divide the batter evenly between the prepared pans. Smooth the tops.
· Bake for 25-35 minutes (less for 3 layers, more for 2), or until a wooden skewer inserted into the center comes out clean.
· Let the cakes cool in their pans for 15 minutes before inverting them onto a wire rack to cool completely.
- Make the Frosting:
· In your stand mixer with the paddle attachment (or a hand mixer), beat the softened butter on medium speed until smooth and creamy, about 2 minutes.
· Add 4 cups of sifted powdered sugar, the coconut milk, vanilla and coconut extracts, and salt. Mix on low until combined, then increase to medium-high and beat for 2-3 minutes until very light and fluffy.
· If the frosting is too thin, add more powdered sugar. If too thick, add a teaspoon of coconut milk at a time.
- Assemble the Cake:
· Place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top.
· Add the next layer and repeat. Frost the top and sides of the cake with a thin “crumb coat.” Chill for 15-20 minutes to set.
· Apply the final, thick layer of frosting, making it as smooth or as textured as you like.
· Hold the cake over a tray and gently press handfuls of shredded coconut onto the sides and top until fully covered.
Pro-Tips for the Perfect Cloud
· Ingredient Temperatures are CRUCIAL: Room temperature egg whites whip up much higher. Cold butter and liquid are key for the reverse creaming method.
· Don’t Skip the Sifting: Sifting the flour and powdered sugar prevents lumps and incorporates air, contributing to a lighter texture.
· Fold, Don’t Stir: When incorporating the egg whites, be gentle! You want to preserve as much air as possible.
· Cool Completely: Never frost a warm cake. It will melt the frosting and make a mess.
· Toast the Coconut (Optional): For a deeper flavor and beautiful color, spread the shredded coconut on a baking sheet and toast at 325°F (165°C) for 5-10 minutes, stirring frequently, until golden brown. Let it cool completely before using.
Popular Variations
· Coconut Cream Cheese Frosting: Replace the buttercream with a frosting made from 8 oz softened cream cheese, ½ cup softened butter, 4 cups powdered sugar, 2 tbsp coconut milk, and 1 tsp vanilla. (Tangy and less sweet!)
· Coconut Rum Cake: Add 1-2 tablespoons of dark or coconut rum to the cake batter and/or the frosting.
· Piña Colada Cake: Add ½ cup of well-drained crushed pineapple to the batter and use a rum-infused frosting.
· Chocolate Coconut Cloud: Add ½ cup of sifted cocoa powder to the dry ingredients and use chocolate buttercream between the layers, with coconut frosting on the outside.
Enjoy your journey into baking this heavenly, cloud-like treat