Ingredients
Scale
- 2 ½ cups all-purpose flour (can substitute with gluten-free flour blend for a gluten-free version)
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened shredded coconut (toasted for extra flavor)
- 1 cup full-fat coconut milk
- 4 large eggs, at room temperature
- ½ cup unsalted butter, melted and slightly cooled (or coconut oil for a dairy-free option)
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract (optional, but highly recommended for extra coconut aroma)
- 1 cup heavy cream (or coconut cream for dairy-free frosting)
- ½ cup powdered sugar, sifted
- Additional toasted coconut flakes for garnish
When I first experimented with this recipe, I was nervous about using coconut milk and oil, but Mama Lou always insisted that authentic coconut flavor shines brightest when you embrace the richness of coconut products instead of masking them. That advice has stayed with me, and it’s why this cake tastes so genuine and soulful.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easier removal.
- In a large bowl, whisk together the flour, baking powder, salt, and shredded coconut until well combined. Toasting the coconut beforehand deepens the flavor and adds a lovely texture, just like Mama Lou taught me.
- In a separate bowl, beat the eggs and sugar until pale and fluffy, about 3-4 minutes. This step is crucial—it’s what gives the cake its light, cloud-like texture. My sister Ouma always insists on using a hand mixer here to get just the right fluff.
- Slowly add the melted butter (or coconut oil) to the egg mixture, beating gently to combine. Then stir in the vanilla and coconut extracts.
- Alternate adding the dry ingredients and coconut milk to the egg mixture, beginning and ending with the dry ingredients. Mix gently after each addition just until combined. Overmixing can make the cake dense, so remember Mama Lou’s words: “Treat the batter like a whisper.”
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The cakes should spring back lightly when pressed.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
- For the frosting, beat the heavy cream (or coconut cream) with powdered sugar until stiff peaks form. This creates a light, airy frosting that complements the cake perfectly—nothing too heavy, just like the clouds it’s named after.
- Once the cakes are fully cooled, spread a generous layer of frosting over one cake layer, then sandwich with the second layer. Frost the top and sides as you like.
- Sprinkle additional toasted coconut flakes over the top for a beautiful, rustic finish, reminiscent of the simple elegance Mama Lou loved.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
