Heavenly Coconut Cloud Cake - A Bite of Tropical Bliss
A light and fluffy coconut cake with a creamy frosting, perfect for a tropical treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup coconut milk
- ½ cup unsalted butter softened
- 1 cup sweetened shredded coconut
- 8 oz cream cheese softened
- 1 cup heavy whipping cream
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a bowl, mix flour and coconut milk until smooth.
- Add butter and shredded coconut, mixing well.
- Pour batter into the pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool completely.
- Beat cream cheese and heavy whipping cream until fluffy.
- Add coconut and vanilla extracts, mixing well.
- Frost the cooled cake and garnish with extra shredded coconut if desired.
Notes
- Toast the shredded coconut for extra crunch.
- Chill the cake before serving for a firmer texture.