Name: Coconut Cloud Cake
Ingredients: 1 ½ cups (190 g) all-purpose flour; 1 cup (200 g) granulated sugar; ½ cup (120 ml) coconut milk (or use regular milk + 2 tbsp shredded coconut); ½ cup (120 ml) milk (or more coconut milk); 3 large eggs; ⅓ cup (75 ml) vegetable oil (or melted butter); 1 tsp vanilla extract; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 cup (240 ml) heavy cream or whipping cream; 2–3 tbsp powdered sugar (adjust to sweetness); 1 cup shredded coconut (sweetened or unsweetened, lightly toasted optional); Optional: 1 tsp coconut extract for stronger flavor; Additional shredded or toasted coconut for topping; Optional: fresh fruit (pineapple, mango, berries) for a tropical touch

Description

A light, airy cake layered with coconut flavor and creamy frosting — soft and fluffy, with a tropical twist that makes it feel special yet comforting.

Ingredients

Scale

For the Cake Layers

1 ½ cups (190 g) all-purpose flour
1 cup (200 g) granulated sugar
½ cup (120 ml) coconut milk (or use regular milk + 2 tbsp shredded coconut)
½ cup (120 ml) milk (or more coconut milk)
3 large eggs
⅓ cup (75 ml) vegetable oil (or melted butter)
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

For the Coconut Cream Frosting

1 cup (240 ml) heavy cream or whipping cream
2–3 tbsp powdered sugar (adjust to sweetness)
1 cup shredded coconut (sweetened or unsweetened, lightly toasted optional)
Optional: 1 tsp coconut extract for stronger flavor

For Assembly / Decoration

Additional shredded or toasted coconut for topping
Optional: fresh fruit (pineapple, mango, berries) for a tropical touch

Instructions

Prepare the Cake Batter
- Preheat oven to 350°F (175 °C). Grease and flour a 9-inch round cake pan (or two 8-inch pans for a layer cake).
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk eggs, coconut milk, milk, oil (or melted butter), and vanilla until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until smooth and no lumps remain. Do not overmix.
Bake
- Pour batter into the prepared pan(s).
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven, let cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Make the Coconut Cream Frosting
- In a chilled bowl, whip heavy cream with powdered sugar (and coconut extract if using) until soft peaks form.
- Gently fold in shredded coconut. If frosting is too loose, chill 15 minutes before using.
Assemble the Cake
- If using two cake layers, place one layer on a plate or cake stand. Spread about ⅓ of the frosting on top.
- Add the second layer, then frost the top and sides with remaining frosting.
- Press extra shredded or toasted coconut onto the sides and top.
- Optionally decorate with fresh fruit or extra shredded coconut flakes.

Chill & Serve
- Chill in the fridge for at least 30 minutes — this helps the frosting set and flavors meld.
- Slice and serve. Best served slightly chilled or at room temperature.

Notes

Coconut milk adds a soft coconut flavor — don’t substitute with plain milk unless you add shredded coconut.
Gently fold ingredients to keep cake texture light and fluffy.
Use chilled cream for frosting — it whips better and holds shape.

Toasted coconut adds texture and richer flavor compared to raw coconut.