A soft, coconut-soaked cake topped with fluffy coconut whipped cream for a dreamy, cloud-like dessert.
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Calories: 410kcal
Equipment
- 9x13-inch cake pan
- mixing bowls
- electric mixer
- whisk
- spatula
Ingredients
- 2.75 cups cake flour
- 1 tbsp baking powder
- 1 tsp salt
- 1.5 cups granulated sugar
- 0.75 cup butter, softened
- 4 egg whites
- 1 egg
- 1 cup heavy whipping cream
- 1.5 tsp vanilla extract
- 2 tsp coconut extract
- 15 oz full-fat coconut milk
- 8 oz cream cheese, softened
- 0.5 cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp coconut extract
- 2 cups heavy whipping cream, chilled
- 1 cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F and grease a 9x13-inch cake pan.
- Sift flour, baking powder, and salt, then mix in the sugar.
- Add softened butter one piece at a time and mix until sandy.
- Slowly mix in egg whites, then the whole egg.
- Add heavy cream, vanilla, and coconut extract and mix until slightly airy.
- Pour batter into pan and bake 30–35 minutes until a toothpick comes out clean.
- Poke shallow holes in the warm cake and pour shaken coconut milk evenly over the top.
- Let cake cool completely and absorb the coconut milk.
- Beat cream cheese until smooth, then add sugar, vanilla, and coconut extract.
- Slowly add heavy cream and beat until stiff peaks form.
- Frost cooled cake and top with shredded coconut. Chill until serving.
Notes
Let the cake cool fully so it can absorb the coconut milk evenly before frosting.
Nutrition
Calories: 410kcal | Carbohydrates: 42g | Protein: 6g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 80mg | Sodium: 230mg | Potassium: 120mg | Fiber: 1g | Sugar: 30g | Vitamin A: 900IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1.4mg