Caitlin’s Coconut Cloud Cake

Published January 9, 2012 by ciannucci

So just imagine if Angels made food. (Thanks, Ry ;)) This cloud cake is HEAVENLY. I made it triple layered…you can make it however many layers you wish. I found that three layers were a bit much seeing as the egg whites make it rise higher than a typical cake. It ended up being a bit hard to cut and serve so next time I might just stick to two layers.

You can make a homemade cake or use the box…the homemade is preferred..the box is easier.

Caitlin’s Coconut Cloud Cake

Cake Ingredients:

1 box of duncan hines White cake mix

3 egg whites

1 1/4 cup water

1/3 cup oil

coconut extract

Buttercream Frosting Ingredients:

1 jar of fluff (yup!)

1 stick of butter

4 cups confectionary sugar

1 bag of shredded coconut

coconut extract

1. Grease and flour 2 9×9 inch circular cake pans.

2.  Beat cake mix, egg whites, water, oil, and coconut extract until well blended.

3. Pour batter evenly between two cake pans.

4. Bake for 25 minutes at 325 degrees.

While cake is baking…make frosting.

With a hand mixer, mix fluff, butter, confectionary sugar, and coconut extract. The frosting should be thick and not runny.

When cake is done, let cool for at least an hour.

Frost the first cake with the buttercream and add shredded coconut on top.

Take the second cake and gently place it on top. Continue to frost the rest of the cake with the leftover frosting. Cover entire cake with shredded coconut.

Now If you are a fan of coconut but ALSO a fan of LEMON you may like this better:

Instead of using the buttercream frosting in between the cakes, spread a layer of lemon filling in the middle of the cake for Caitlin’s Coconut Cloud Lemon Cake!



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