Beat frosting and add vanilla:
Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
Release cake from pan:
Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
Slice cake and spread icing over bottom layer:
Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
Add top layer and spread with frosting:
Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
Tip
This coconut cloud cake tastes best the day it’s made.
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