Description
This Coconut Cloud Cake is a light, fluffy dessert made with white cake mix infused with coconut milk and shredded coconut. Topped with a creamy coconut whipped frosting and extra shredded coconut, it offers a delightful tropical flavor perfect for any occasion.
Ingredients
Scale
Cake
- 1 box white cake mix
- 1 cup coconut milk (unsweetened)
- ½ cup vegetable oil
- 3 large egg whites
- 1 teaspoon coconut extract
- 1 cup shredded sweetened coconut (divided)
Coconut Whipped Frosting
- 1 (8 oz) tub whipped topping (thawed)
- ½ cup sour cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the white cake mix, coconut milk, vegetable oil, egg whites, and coconut extract. Use an electric mixer to beat the mixture for 2 minutes until it becomes smooth and fluffy.
- Add Coconut: Gently fold in ½ cup of the shredded sweetened coconut into the batter to incorporate the texture and flavor.
- Pour and Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them onto a wire rack to cool completely before frosting.
- Make Frosting: In a bowl, mix together the whipped topping, sour cream, powdered sugar, vanilla extract, and coconut extract until smooth and creamy.
- Assemble Cake: Once cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top, then frost the top and sides evenly.
- Decorate: Gently press the remaining ½ cup shredded sweetened coconut over the frosting to cover the cake’s surface.
- Chill: Refrigerate the cake for at least 1 hour before slicing to allow the frosting to set and flavors to meld.
Notes
- For a richer coconut flavor, lightly toast the shredded coconut before adding it to the frosting.
- This cake can be stored in the refrigerator for up to 3 days, making it an excellent make-ahead dessert.
