Description
A tender, pillowy cake layered with buttery frosting and topped with shredded coconut, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (for batter)
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1/4 cup heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 cup shredded coconut (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, combine buttermilk, vegetable oil, eggs, and vanilla.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the shredded coconut.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat butter until creamy, gradually add powdered sugar and heavy cream, and mix until smooth.
- Stir in vanilla extract and mix well.
- Once the cakes are cool, spread frosting between the layers and on top.
- Sprinkle shredded coconut on top of the frosting.
- Slice and serve the Coconut Cloud Cake.
Notes
For a lower-sugar frosting, reduce powdered sugar and add a touch more cream to retain spreadability. Keep the cake covered to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 685
- Sugar: 66g
- Sodium: 110mg
- Fat: 37.5g
- Saturated Fat: 22g
- Unsaturated Fat: null
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 2.7g
- Protein: 5.5g
- Cholesterol: null