If you’re searching for the ultimate showstopper dessert, look no further than Coconut Cloud Cake. This dreamy confection boasts pillowy cake layers, a lush cream cheese-coconut frosting, and a halo of fluffy coconut, making every bite a celebration of tropical flavor and tender texture. Whether you’re baking for a special gathering or simply craving something a little magical, Coconut Cloud Cake brings a sense of wonder to the table with its irresistible charm and soft, cloud-like crumb.
Ingredients You’ll Need
The beauty of Coconut Cloud Cake lies in its simple, thoughtfully chosen ingredients. Each one plays a crucial role, from the richness of coconut milk to the sweetness of shredded coconut, ensuring the cake is moist, flavorful, and truly unforgettable.
- Unsalted butter (for cake and frosting): Adds richness and a tender crumb, so make sure it’s softened for easy creaming.
- Granulated sugar: Sweetens the cake layers and helps achieve that delicate, fluffy texture.
- Egg whites: Create a light, airy cake without adding extra heaviness from yolks.
- Vanilla extract: Brings a warm, inviting aroma and balances the coconut flavors.
- Coconut extract: Intensifies the tropical notes in both cake and frosting.
- Cake flour: Guarantees a fine, tender crumb that melts in your mouth.
- Baking powder: Provides lift so your Coconut Cloud Cake is lofty and soft.
- Salt: Enhances all the flavors and keeps the sweetness in check.
- Canned coconut milk: Delivers moisture and a creamy coconut essence—don’t forget to shake the can well!
- Shredded sweetened coconut (for batter and garnish): Adds both texture and extra coconut flavor, inside and out.
- Cream cheese (for frosting): Gives the frosting its tangy smoothness, perfectly complementing the sweet cake.
- Powdered sugar (for frosting): Sweetens and thickens the frosting for a cloud-like finish.
How to Make Coconut Cloud Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F. Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper for extra insurance. This ensures your Coconut Cloud Cake will release effortlessly, with perfectly shaped layers every time.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3 minutes. This step is crucial for aerating the batter, which leads to that signature cloud-like texture.
Step 3: Add Egg Whites and Extracts
One at a time, add the egg whites to the creamed mixture, beating well after each addition. Stir in the vanilla and coconut extracts to infuse your batter with deep, fragrant flavor. Your kitchen will already start to smell heavenly!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the cake flour, baking powder, and salt. This helps ensure each ingredient is evenly distributed, so your cake bakes up with a consistent crumb.
Step 5: Alternate Wet and Dry Ingredients
With your mixer on low speed, alternate adding the flour mixture and coconut milk to the butter mixture, beginning and ending with the dry ingredients. This method keeps the batter smooth and prevents overmixing. Finally, gently fold in the shredded sweetened coconut for a little texture in every bite.
Step 6: Bake the Layers
Divide the batter evenly between your prepared pans, smoothing the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely—this is key for easy frosting later!
Step 7: Whip Up the Coconut Cream Cheese Frosting
While the cake layers cool, beat together the cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then mix in the vanilla, coconut extract, and coconut milk until your frosting is luxuriously light and spreadable. The coconut milk adds a silky richness you’ll love.
Step 8: Assemble and Decorate
Once your cakes are totally cool, spread frosting generously between the layers, then over the top and sides. Finish by gently pressing sweetened shredded coconut all over the outside—a step that gives Coconut Cloud Cake its signature billowy look and a delightful burst of coconut in every forkful.
How to Serve Coconut Cloud Cake
Garnishes
This cake is stunning on its own, but you can take it to the next level by garnishing with extra toasted coconut for a lovely crunch, a few edible flowers for a pop of color, or even a scattering of fresh berries for a refreshing contrast.
Side Dishes
Coconut Cloud Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a tropical twist, serve it with a side of fresh pineapple or mango slices to cut through the richness and highlight the coconut flavor.
Creative Ways to Present
If you’re hosting a party, try slicing the cake into petite squares and serving them as finger-friendly bites on a dessert platter. Or, for a more dramatic effect, layer the cake in a trifle dish with extra frosting and fruit for a Coconut Cloud Cake parfait that’s as fun to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Store any leftover Coconut Cloud Cake in an airtight container in the refrigerator for up to four days. The cake remains moist, and the flavors actually deepen, making each slice even more irresistible as it sits.
Freezing
To freeze, wrap unfrosted cake layers tightly in plastic wrap and place them in a freezer-safe bag for up to two months. Thaw overnight in the fridge before assembling and frosting. If you’ve already frosted the cake, flash-freeze slices on a baking sheet, then wrap individually for a quick treat anytime.
Reheating
Coconut Cloud Cake is best enjoyed at room temperature, so let slices sit out for about 30 minutes before serving. Avoid microwaving, as it can melt the frosting and change the texture—patience pays off with every soft, fluffy bite!
FAQs
Can I use all-purpose flour instead of cake flour?
You can substitute all-purpose flour, but the texture will be a bit denser. If you’d like to mimic cake flour, try replacing 2 tablespoons of each cup of all-purpose flour with cornstarch and sift well for a lighter crumb.
What’s the best way to toast coconut for garnish?
Spread the shredded coconut in a single layer on a baking sheet and bake at 325°F, stirring every few minutes, until golden and fragrant—usually about 6 to 8 minutes. Watch closely, as coconut can brown quickly!
Can I make Coconut Cloud Cake in advance?
Absolutely! The cake layers can be baked a day or two ahead and kept tightly wrapped at room temperature, or even frozen. Assemble and frost the cake the day you plan to serve for the freshest results.
Is there a dairy-free option for this cake?
You can use your favorite plant-based butter and cream cheese substitutes, along with coconut milk, to create a dairy-free version. Just make sure your alternatives are suitable for baking and frosting for the best flavor and texture.
How do I keep the cake moist?
The combination of egg whites and coconut milk keeps Coconut Cloud Cake wonderfully moist. For extra insurance, don’t overbake, and always store the cake well-wrapped in the fridge or at room temperature if unfrosted.
Final Thoughts
There’s something truly magical about sharing a slice of Coconut Cloud Cake with people you love. Its dreamy texture, tropical flavor, and snowy coconut finish make it a dessert worth celebrating at any occasion. Give this recipe a try—you’re just a few simple steps away from pure coconut bliss!
Print
Coconut Cloud Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Coconut Cloud Cake is a light and fluffy tropical dessert featuring moist cake layers infused with coconut flavor, layered with creamy coconut cream cheese frosting, and finished with shredded coconut for a cloud-like appearance. Perfect for celebrations or an indulgent treat.
Ingredients
For the Cake
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 5 large egg whites
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 2 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup canned coconut milk (well shaken)
- 1/2 cup shredded sweetened coconut
For the Frosting
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2–3 tablespoons coconut milk (as needed for consistency)
For Garnish
- 1 1/2 cups sweetened shredded coconut (toasted or untoasted)
Instructions
- Prepare Pans and Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes, which creates a smooth base for the cake batter.
- Add Egg Whites and Extracts: Gradually add the egg whites one at a time, beating well after each addition to incorporate air. Then mix in the vanilla and coconut extracts to infuse the batter with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening agents.
- Alternate Mixing Dry Ingredients and Coconut Milk: Gradually add the flour mixture and canned coconut milk alternately to the butter mixture, beginning and ending with the dry ingredients. Stir gently to maintain lightness.
- Add Shredded Coconut: Fold in the shredded sweetened coconut for texture and added coconut flavor.
- Divide Batter and Bake: Evenly divide the batter between the two prepared pans and smooth the tops with a spatula. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
- Make Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, then mix in vanilla extract, coconut extract, and 2–3 tablespoons of coconut milk as needed to reach a spreadable consistency.
- Assemble and Frost Cake: Spread frosting between the cake layers and over the top and sides of the cake. Press sweetened shredded coconut onto the sides and top for a fluffy, cloud-like finish.
Notes
- You can bake the cake layers ahead of time and freeze them for convenience.
- For extra coconut flavor, ensure to use coconut extract in both the cake batter and frosting.
- Using toasted sweetened shredded coconut for garnish will add a delightful texture and a subtle caramel flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 40 g
- Sodium: 240 mg
- Fat: 26 g
- Saturated Fat: 18 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
