Directions:

Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.

Step 2: Bake the Cake
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Frosting
In a large mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and continue beating until fully combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture. Add the vanilla and coconut extracts, stirring gently to combine.

Step 4: Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
Place the second cake layer on top and frost the entire cake, including the sides.

Step 5: Add the Coconut Topping
Gently press the shredded coconut onto the sides and top of the cake for a fluffy “cloud” effect.

Step 6: Chill and Serve
Refrigerate the cake for at least 1 hour to set the frosting.
Slice and enjoy the dreamy, creamy coconut goodness!
This Coconut Cloud Cake is a soft, fluffy masterpiece that will transport you to dessert heaven!