Coconut Cloud Cake Recipe

This Coconut Cloud Cake is what sweet dreams are made of: a feathery-soft cake layered with creamy, cloud-like frosting and finished with an irresistible shower of toasted coconut. It’s impossibly light, touchably moist, and brimming with tropical flavor in every bite, making it perfect for celebrations or any moment when you want dessert to feel truly special. Whether you’re an experienced baker or just craving something magical and coconutty, you’ll find this Coconut Cloud Cake is a showstopper that’s as delightful to make as it is to eat!

Ingredients You’ll Need

Ingredients You’ll Need

The ingredients for this Coconut Cloud Cake come together like a tropical symphony, each adding their own distinctive note to the ensemble. From ultra-creamy coconut milk to fluffy whipped cream and the crowning glory of toasted coconut, you’ll love how purposeful and essential every element is to the cake’s dreamy texture and bright flavor.

• All-purpose flour: Gives the cake its tender, classic crumb while supporting the lightness of the other ingredients.
• Baking powder: The secret to those tall, airy cake layers – be sure it’s fresh for maximum lift.
• Salt: Just enough to balance and intensify the sweet, coconutty notes throughout.
• Unsalted butter, softened: Adds richness and moisture; make sure it’s at room temperature so your batter stays silky smooth.
• Granulated sugar: Sweetens and helps the cake achieve that fine, delicate texture we crave.
• Large eggs, room temperature: Bind everything together and add extra fluffiness to the finished cake.
• Vanilla extract: Rounds out the coconut flavors with a classic, comforting aroma.
• Coconut extract: Delivers pure, unmistakable coconut flavor; don’t skip it for maximum tropical flair.
• Coconut milk: The key to that subtle richness and moisture – shake the can well and use the full-fat variety for best results.
• Heavy whipping cream: For a frosting that’s as dreamy and cloud-like as the cake itself.
• Cream cheese, softened: Adds a bit of tang and helps the frosting stay stable and creamy without overwhelming sweetness.
• Powdered sugar: Dissolves easily into the frosting, keeping it smooth and perfectly sweet.
• Shredded sweetened coconut: Toasted or fresh, this is the edible confetti that makes the Coconut Cloud Cake truly stand out.

How to Make Coconut Cloud Cake

Step 1: Prepare Your Cake Pans and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans or line them with parchment paper — this ensures your beautiful coconut cake layers release without a hitch later on.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, and salt. This step evenly distributes the leavening agent for a uniform rise and perfect texture in every bite.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. This aerates the butter, which helps make the Coconut Cloud Cake so pillowy and soft.

Step 4: Add Eggs and Flavors

Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Stir in the vanilla and coconut extracts, savoring that sweetly tropical aroma that fills your kitchen instantly!

Step 5: Combine Wet and Dry Ingredients

Alternately add your flour mixture and coconut milk to the wet mixture, beginning and ending with the dry ingredients. Gently mix until just combined to keep that tender crumb the Coconut Cloud Cake is famous for — don’t overmix!

Step 6: Bake the Cakes

Divide the batter evenly between your prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

Step 7: Make the Cloud Frosting

Beat the softened cream cheese and powdered sugar together until smooth. In a separate bowl, whip the heavy cream into stiff peaks. Gently fold the whipped cream into the cream cheese mixture for a frosting that’s airy yet rich.

Step 8: Assemble Your Coconut Cloud Cake

Set one cake layer on your serving plate and spread a generous blanket of frosting over the top. Add the second cake layer, then frost the top and sides, creating delicious, swoopy clouds all around.

Step 9: Add the Cloud Topping

Sprinkle or press the shredded (and optionally toasted) coconut generously onto the cake’s top and sides. This is the finishing touch that makes your cake look, and taste, absolutely heavenly!

Step 10: Chill and Serve

Pop your masterpiece into the refrigerator for at least an hour. This time lets all the flavors meld and makes the cake easy to slice. When you’re ready, present your Coconut Cloud Cake to delighted oohs and aahs!

How to Serve Coconut Cloud Cake

Garnishes

For the prettiest (and tastiest!) finish, top your Coconut Cloud Cake with a flurry of extra toasted coconut, a few edible flowers, or even a handful of juicy fresh berries. All these touches highlight the cake’s tropical elegance and invite everyone to dig in with their eyes first.

Side Dishes

This cake is a star all on its own, but you can pair it with a fruit salad full of pineapple, mango, and kiwi for a truly tropical plate. A scoop of vanilla bean or coconut ice cream on the side is pure bliss if you want to double down on creamy, coconutty goodness.

Creative Ways to Present

For a party, serve the Coconut Cloud Cake as thin, tall wedges or try slicing it into adorable mini squares for a dessert buffet. Want to get fancy? Layer cubes of cake, extra frosting, and coconut in parfait glasses for a deconstructed version that’s every bit as impressive.

Make Ahead and Storage

Storing Leftovers

Simply cover any leftover Coconut Cloud Cake with plastic wrap or place in an airtight container, then store in the refrigerator. The cake stays moist and delicious for up to three days — if it lasts that long!

Freezing

You can freeze individual, unfrosted cake layers tightly wrapped in plastic for up to two months. For frosted leftovers, freeze slices on a baking sheet then transfer to a freezer-safe container. Let them thaw in the fridge for fuss-free coconut cake cravings anytime.

Reheating

There’s no need to reheat this cake — it’s best enjoyed chilled or at room temperature, where the flavors and frosting texture shine. If you’re thawing from the freezer, let each slice rest in the fridge overnight for the best bite.

FAQs

Can I make the Coconut Cloud Cake ahead of time?

Absolutely! Both the cake layers and frosting can be made a day in advance. Assemble and chill until you’re ready to serve—some say it gets even better as the flavors mingle overnight.

Can I bake this cake in a different pan?

Definitely. You can use a 9×13-inch pan for a sheet cake style, or divide the batter into cupcakes for a fun portable take. Just keep an eye on the baking time, as it may vary with different pans.

Is it possible to make the Coconut Cloud Cake dairy-free?

With a few thoughtful swaps—like plant-based butter, non-dairy coconut yogurt for the cream cheese, and coconut whip for the frosting—you can absolutely make a dairy-free version that’s still cloud-soft and coconutty.

Should I use sweetened or unsweetened coconut?

For the classic flavor and texture, sweetened shredded coconut is best, especially for the topping. If you opt for unsweetened, consider adding a sprinkle of extra sugar to balance the flavors.

How do I toast shredded coconut?

Spread the coconut in a thin layer on a baking sheet and toast in a 325°F oven for 5-8 minutes, stirring once or twice, until golden and fragrant. It’s quick and really boosts both aroma and crunch.

Final Thoughts

Next time you’re craving something blissful and a little bit tropical, treat yourself (and your friends!) to a homemade Coconut Cloud Cake. It’s simple enough for beginner bakers, but special enough to make any day feel like a celebration. I can’t wait for you to try it and share the magic—enjoy every dreamy bite!

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