Coconut Cloud Cake Recipe
If you’re searching for a truly dreamy dessert that feels like a bite of tropical sunshine, Coconut Cloud Cake is here to sweep you off your feet! Each forkful is a celebration of fluffy cake layers scented with coconut and vanilla, all dressed up in a billowy whipped coconut frosting. With its delicate sweetness, airy crumb, and snowy finishing layer of shredded coconut, this cake is irresistible for birthdays, showers, or any day you want a little extra magic. Prepare to wow your guests (or just yourself!) with a cake that absolutely lives up to its name.
Ingredients You’ll Need
What makes Coconut Cloud Cake so special is how a handful of simple, everyday ingredients combine for maximum flavor and ultra-light texture. Each component brings its own personality to the party, ensuring every bite is unforgettable!
- Cake Flour: Creates a tender, delicate crumb that’s essential for that “cloud” texture.
- Baking Powder: Gives the cake its lofty rise, making every slice pillow-soft.
- Salt: Enhances all the flavors and keeps the sweetness in balance.
- Unsalted Butter: Adds rich flavor and moisture for a melt-in-your-mouth bite.
- Vegetable Oil: Keeps the cake extra soft and moist (even straight from the fridge).
- Granulated Sugar: Brings sweetness and helps with that delicate crumb.
- Egg Whites: Allow the cake to stay ultra-light while maintaining structure.
- Vanilla Extract: Rounds out the coconut flavor with warm, inviting notes.
- Coconut Extract: Gives the cake its signature coconut aroma and depth.
- Canned Coconut Milk: Keeps the layers moist and infuses them with rich coconut flavor.
- Shredded Sweetened Coconut: Folds into the batter and decorates the cake for flavor and texture in every bite.
- Heavy Whipping Cream: Whips up into a frosting that’s impossibly light and creamy.
- Powdered Sugar: Sweetens and stiffens the whipped cream just enough for spreading.
- Sweetened Shredded Coconut (for topping): Presses onto the outside of the cake for a snowy, irresistible finish (try toasting it for even more flavor!).
How to Make Coconut Cloud Cake
Step 1: Prep Your Pans and Oven
Start by heating your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy release later. Getting the prep out of the way first makes assembling this Coconut Cloud Cake a total breeze.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, and salt. This step ensures everything is distributed evenly, leading to perfectly even cake layers every time.
Step 3: Cream the Butter, Oil, and Sugar
In a large mixing bowl, beat together the softened butter, vegetable oil, and granulated sugar until it turns visibly light and fluffy—about 2 to 3 minutes. This is what gives Coconut Cloud Cake its signature tender texture.
Step 4: Add Eggs and Extracts
Mix in the egg whites one at a time, beating well after each addition for maximum fluffiness. Then, stir in both vanilla and coconut extracts, which fill the batter with those comforting, tropical aromas.
Step 5: Alternate Flour and Coconut Milk
With your mixer on low, alternately add the flour mixture and canned coconut milk to the wet mixture—beginning and ending with the flour. This helps keep the batter light and prevents over-mixing, so your Coconut Cloud Cake stays impossibly soft. Gently fold in the shredded coconut for some texture in every bite.
Step 6: Bake the Cake
Divide the batter evenly between your pans, smoothing the tops. Bake for 25 to 30 minutes, or until a toothpick comes out clean from the center. Let the cakes cool in their pans for 10 minutes before flipping out onto a wire rack to cool completely. Patience here is key for a clean, beautiful cake!
Step 7: Whip Up the Coconut Frosting
In a chilled bowl, beat the heavy cream, powdered sugar, vanilla, and coconut extract until stiff peaks form. This isn’t your average frosting—this is a cloud of coconut bliss that makes Coconut Cloud Cake utterly divine.
Step 8: Assemble and Decorate
Place one cooled cake layer on your serving platter and spread with a generous amount of whipped frosting. Stack the second layer over the top, frost the sides and top, and then gently press sweetened shredded coconut all over the surface. If you’re feeling fancy, toast the coconut first for extra crunch and flavor!
How to Serve Coconut Cloud Cake
Garnishes
For an elegant, festive look, sprinkle the top with extra toasted coconut or a scatter of edible flowers. Shavings of white chocolate or a few candied pineapple pieces are showstoppers, adding both beauty and a subtle flavor pop that pairs perfectly with coconut.
Side Dishes
Keep the sides simple and refreshing—a bowl of fresh tropical fruit like mango and pineapple or a scoop of lime sorbet will create a vibrant plate. If you want an extra indulgent touch, serve with a drizzle of homemade passionfruit or mango coulis.
Creative Ways to Present
For a whimsical brunch or party, slice the Coconut Cloud Cake into cubes and serve as parfaits with layers of whipped cream and berries. Cupcake versions make adorable, grab-and-go treats, or use mini cake rings to create individual coconut cloud “cakes” for a stunning plated dessert.
Make Ahead and Storage
Storing Leftovers
Cover any leftover slices tightly with plastic wrap or place in an airtight container. The Coconut Cloud Cake will stay moist and airy for up to 3 days in the refrigerator, thanks to the coconut milk and oil in the batter. The whipped frosting holds up beautifully too.
Freezing
If you want to make Coconut Cloud Cake in advance, freeze the unfrosted cake layers separately, tightly wrapped in plastic and foil, for up to one month. Thaw them in the fridge overnight, then add the fresh coconut frosting and decoration before serving for best texture.
Reheating
You don’t need to reheat this cake (and whipped cream frosting doesn’t like heat), but if you’d like to bring refrigerated slices back to room temperature, let them sit out 20–30 minutes before serving. This takes the chill off and brings back the cake’s tender crumb.
FAQs
Can I use all-purpose flour instead of cake flour?
You can substitute all-purpose flour in a pinch, but your Coconut Cloud Cake will be a bit denser. For the best airy texture, stick with cake flour. If needed, you can make a cake flour substitute by replacing 2 tablespoons of flour per cup with cornstarch and sifting well.
What’s the best way to toast shredded coconut?
Spread sweetened shredded coconut in a thin layer on a baking sheet and bake at 325°F for about 5–8 minutes, stirring once or twice, until golden and fragrant. Watch closely, as coconut can go from golden to burnt quickly!
Can I make this as a sheet cake?
Absolutely! Pour the batter into a greased 9×13-inch pan and bake for 35–40 minutes, checking for doneness with a toothpick. Frost and sprinkle with coconut once completely cool for a family-style Coconut Cloud Cake.
Is there a dairy-free version for the frosting?
Yes! Swap heavy whipping cream for canned coconut cream (chilled overnight so it’s thick) and use powdered sugar and extracts as directed. The frosting will be just as fluffy and coconutty, with a bonus boost of rich flavor.
Why do my cake layers sometimes sink?
Sinking can happen if the cake is underbaked, the oven door was opened too early, or if the leaveners are expired. Always check with a toothpick and avoid peeking before the minimum bake time. For Coconut Cloud Cake, using fresh baking powder and gentle folding also help keep things lofty!
Final Thoughts
If you’re dreaming of pillowy, coconut-forward desserts, this Coconut Cloud Cake is your answer. It’s simple but spectacular, and every soft, snowy bite tastes like celebration. Give it a try—you’ll be amazed at how quickly it disappears and how many happy memories it creates around your table. Go on, treat yourself and your loved ones to a slice of pure cake bliss!
Print
Coconut Cloud Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Coconut Cloud Cake, a light and fluffy dessert that’s perfect for any special occasion. Moist coconut cake layers are filled and frosted with a luscious coconut whipped cream and finished with a generous sprinkle of shredded coconut.
Ingredients
For the Cake:
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large egg whites (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup canned coconut milk (full fat)
- 1/2 cup shredded sweetened coconut
For the Coconut Whipped Frosting:
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup sweetened shredded coconut (for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Prepare dry ingredients: Whisk together cake flour, baking powder, and salt in a bowl.
- Mix wet ingredients: Cream butter, oil, and sugar in a large bowl. Add egg whites, vanilla, and coconut extracts.
- Combine wet and dry: Alternate adding flour mixture and coconut milk to batter. Fold in shredded coconut.
- Bake: Divide batter between pans and bake for 25–30 minutes until done.
- Make frosting: Whip cream, powdered sugar, and extracts until stiff peaks form.
- Assemble: Frost and decorate the cooled cakes with whipped cream and shredded coconut.
- Chill: Refrigerate the cake for 30 minutes before serving.
Notes
- For extra coconut flavor, toast the shredded coconut before pressing onto the cake.
- Cake layers can be baked a day ahead and stored at room temperature.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
