Boom! My coconut cake looks like an abominable snowman! But, I am sure an abominable snowman does not taste this good! Feather-light and creamy, this cake ticks all of the boxes.
This cake is like the taste of the tropics; sweet coconut and perfumey vanilla, a marriage made in heaven. This cake is a far cry from the shop-bought artificial coconut cakes you know. This cake is made with full-fat coconut milk which gives the cake a superior moistness and taste.
Coconut is such a versatile ingredient in cooking and baking. Coconut cookies, cake and pudding, and pie. Coconut prawns, curry and rice. The coconut is your oyster!
After purchasing my favorite foodie magazine, I found a whole article on the nutritional value of the coconut! And boy was I surprised! As you probably know, coconut is very high in saturated fat but wait! There are two types of saturated fat; the good and the bad.
The bad “sat fat” can be found in processed meats, red meats, baked goods, and dairy produce.
The good sat fat can be found in, you guessed it, coconuts as well as avocados, nuts, and seeds.
Good sat fat has been proven to reduce your bad (LDL) cholesterol whilst raising your good (HDL) cholesterol. Also, coconuts, especially coconut oil, can speed up your metabolism. But don’t think you receive the coconut’s health qualities by eating a bounty bar!
This cake is so fluffy, courtesy of the egg whites and baking powder. Egg white is a wonder ingredient; they add stability, structure, and volume, especially if they are whisk to a peak with the addition of sugar. Once the egg whites are whisked to a stiff peak, they are folded into the cake batter.
The cake batter is so simple to make! Oil, sugar, eggs, coconut milk and flour is pretty much it!
This frosting may be one of my favorite cream cheese frostings ever! Smooth, sweet and tangy, this isn’t your average cream cheese frosting.
What you are witnessing now is a cross between a marshmallow, meringue and cream cheese frosting! I can never make a thick, pipeable cream cheese icing without it being incredibly sweet. However, what gives this frosting structure and strength is a “meringue quite” which is a cooked meringue.
Once the meringue is cooked, It turns into a thick and sticky marshmallow, perfect for the frosting. Just mix the marshmallow into some room temperature cream cheese (full fat please!) and 20g coconut cream. Ideally, you would let the frosting set in the fridge for 30 minutes up to an hour so it is easier to work with but instead, I added the frosting on in layers.
To fill and ice the cake, I first put one of the cakes onto the serving plate and added about 1/4 of the frosting and just spread it, using a knife, to the edge of the cake. Top with the second cake and repeat.
Next, put another 1/4 of the frosting on top of the cake and gently push the frosting over the sides of the cake. Spread the frosting around the sides of the cake and place the cake either in the fridge for 30 minutes or in the freezer for 10 minutes until more set.
With the last amount of frosting, spread it around the sides of the cake and decorate with some coconut!
This cake tastes so good! Incredibly moist and coconut packed. Sweet and luscious, even if you didn’t like coconut, you would love this cake!
If you make my Cinnamon Sugar Muffins Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
For the cake 60ml oil, like sunflower or rapeseed For the frosting 1 egg white Extra coconut, to decorate Keep the cake covered and stored at room temperature for 2 days or in the fridge for 4 days.
How do you make Coconut Cloud Cake
130g caster sugar
1 egg yolk
1/2 tsp. vanilla
2 egg whites
1 tbsp. caster sugar
150g plain flour
1 tsp. baking powder
1/2 tsp. salt
125ml coconut milk
130g icing sugar
130g cream cheese, full fat at room temperature
20g coconut cream
3/4 tsp. vanilla extract
Try out our Coconut Cake recipe and post your results below in the comments…
For the cake
60ml oil, like sunflower or rapeseed
For the frosting
1 egg white
Extra coconut, to decorate
Keep the cake covered and stored at room temperature for 2 days or in the fridge for 4 days.