Step 1: Prepare the Cake Batter

Preheat oven to 325°F (163°C). Grease and line two 8-inch round cake pans.

In a large bowl, sift together cake flour, baking powder, sugar (reserve ¼ cup), and salt.

In another bowl, whisk coconut milk, egg yolks, vanilla extract, coconut extract, and oil.

Gradually mix wet ingredients into dry ingredients until just combined (do not overmix).

Step 2: Whipping & Folding the Egg Whites

Using a stand mixer, whip egg whites with cream of tartar until soft peaks form.

Slowly add reserved ¼ cup of sugar and continue whipping until stiff, glossy peaks form.

Gently fold the egg whites into the batter in 3 additions using a spatula to maintain fluffiness.

Step 3: Baking the Cake

Divide batter evenly into cake pans. Tap the pans lightly to remove air bubbles.

Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.

Let cakes cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Step 4: Making the Coconut Frosting

Chill a mixing bowl and beaters for 10 minutes before starting.

Scoop out the thick coconut cream (avoiding liquid) and whip on medium speed.

Add powdered sugar and vanilla, then whip until fluffy.

Optional: Add heavy cream for a lighter, extra-whipped texture.

Step 5: Assembling the Cake

Place one cake layer on a serving plate and spread frosting evenly.

Add the second cake layer and apply a thin crumb coat of frosting.

Refrigerate for 15 minutes, then apply the final frosting layer.

Garnish with toasted coconut flakes and white chocolate shavings.

Step 6: Serving & Storing

Slice and serve your Coconut Cloud Cake immediately!

Storage: Keep refrigerated for up to 4 days or freeze slices for up to 3 months.