COCONUT CLOUD CAKE

Coconut Cloud Cake image

WOW! This is one mighty good coconut cake. It's a coconut lover's dream (even if you somewhat like coconut you'll adore this cake). Bursting with coconut flavor in every layer, the cake is super moist and tender. Poking holes in the cake and pouring the cream of coconut over it takes the good cake to a whole new level of...

Provided by Kathy Sterling

Categories Cakes

Time 1h15m

Number Of Ingredients 19

Ingredients

WHITE COCONUT CAKE
2 3/4 c unbleached cake flour (I use Swans Down)
1 3/4 c granulated sugar
1 Tbsp baking powder
1/2 tsp salt
12 Tbsp unsalted butter, softened
4 large egg whites
1 large egg
1 c heavy cream
1 tsp pure vanilla extract
2 Tbsp coconut extract
1 can(s) cream of coconut (15 oz)
COCONUT WHIPPED CREAM FROSTING
1 pkg cream cheese, room temperature (8 oz)
1/2 c granulated sugar
1 tsp pure vanilla extract
2 tsp coconut extract
2 c heavy whipping cream
1 1/2 c sweetened coconut, shredded (I use Baker's Coconut)

Steps:

1. CAKE DIRECTIONS: Preheat oven to 350 degrees. Grease and flour a 9 x 13 pan, or spray with baking spray. (This could also be made into cupcakes or 2 8" layers.)
2. In a large mixing bowl, combine cake flour, sugar, baking powder, and salt. Mix on low speed to combine.
3. Gradually beat in softened butter and mix until crumbly. Beat in egg whites, one at a time. Beat in whole egg.
4. In a separate small bowl, whisk heavy cream and extracts together.
5. Slowly stir this mixture into the cake batter, beating the mixture until fluffy, about 3 minutes (depending on the speed of your mixer).
6. Pour batter into pan. I always "burp" my cakes by bouncing them on the countertops to release any bubbles, making the cake denser without a lot of holes.
7. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
8. As soon as the cake comes out of the oven, poke holes throughout the cake with a fork.
9. Pour cream of coconut over the top, letting it absorb into the cake. Cool thoroughly before frosting.
10. FROSTING: Note: Cold mixing bowl and utensils work best when making the icing. In a large mixing bowl, mix cream cheese, sugar, vanilla extract, and coconut extract together. Mix on medium speed until smooth, with no lumps.
11. Slowly add the heavy whipping cream.
12. Beat on high until the cream forms stiff peaks (about 3 to 5 minutes). Scrape sides and bottom of the bowl several times while mixing.
13. Spread whipped icing over cake and top with coconut. Store in a tightly covered pan in the refrigerator.