1. Bake the Coconut Cake Layers
Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
Whisk flour, baking powder, and salt in a bowl.
In another bowl, cream butter + sugar until fluffy. Add egg whites + whole egg, one at a time, then mix in vanilla and coconut extracts.
Alternate adding dry ingredients and coconut milk, mixing until just combined. Fold in shredded coconut.
Divide batter between pans and bake 25-30 mins (until a toothpick comes out clean). Cool completely.
2. Whip Up the Coconut Cloud Frosting
Beat butter until creamy, then gradually add powdered sugar.
Mix in coconut milk, extracts, and salt until light and fluffy.
3. Assemble Your Tropical Masterpiece
Place one cake layer on a plate, spread with frosting, then top with the second layer.
Frost the entire cake smoothly or create swirls for a “cloud-like” look.
Press toasted coconut flakes onto the sides and top.
4. Serve & Swoon!
Slice and enjoy chilled or at room temp.
Pro Tips for the Best Coconut Cloud Cake
☁️ Flour tip: Use cake flour for the lightest crumb.
🌴 Toasting hack: Toast coconut flakes in a dry skillet over low heat until golden (watch closely—they burn fast!).
🍃 Extra coconutty? Brush cake layers with coconut simple syrup before frosting.
💡 Make ahead: Bake layers 1 day early; frost day-of for freshness.
Serving Ideas
🍹 Poolside party: Pair with a piña colada or iced coconut latte.
🎂 Birthday showstopper: Add a candle and edible glitter.
🍽 Elegant dessert: Serve with mango sorbet and fresh berries.
Storage Tips
❄️ Fridge: Keeps for 4 days (cover with a cake dome).
⏳ Freeze: Unfrosted layers last 2 months (wrap tightly in plastic).
