If you’re looking for a dessert that’s as light and fluffy as its name suggests, this Coconut Cloud Cake Recipe is the one! With layers of tender coconut-flavored cake, luscious whipped cream frosting, and a cloud-like finish of shredded coconut, this cake is an elegant showstopper. Perfect for birthdays, celebrations, or simply treating yourself, it’s a slice of tropical heaven that will leave everyone asking for seconds.
Easy Coconut Cloud Cake Recipe
This Coconut Cloud Cake is all about indulgence and simplicity. The cake layers are rich, moist, and flavored with a dreamy combination of vanilla and coconut extracts. The frosting, made with whipped cream and cream cheese, is light, tangy, and perfectly balanced to complement the cake. The final touch? A generous layer of toasted shredded coconut for a delightfully chewy texture and a warm, nutty flavor.
Whether you’re celebrating a special occasion or just want to elevate your dessert game, this cake is the ultimate treat. Every bite feels like a tropical getaway!
Why Our Coconut Cloud Cake Is the Best
Our Coconut Cloud Cake Recipe is a triple threat: soft, moist cake layers, an airy yet tangy frosting, and the perfect amount of shredded coconut for texture. It’s a crowd-pleaser that’s easy to make yet elegant enough for any celebration.
Ingredients Notes for Coconut Cloud Cake
Each ingredient in this Coconut Cloud Cake Recipe contributes to its decadent flavor and texture.
For the Cake:
- 2 ½ cups all-purpose flour: Provides the structure for the cake. Be sure to measure it correctly for the best results.
- 2 ½ teaspoons baking powder: Helps the cake rise and stay light and fluffy.
- ½ teaspoon salt: Enhances all the flavors.
- 1 cup unsalted butter (softened): Adds richness and moisture to the cake.
- 2 cups granulated sugar: Sweetens the cake and adds to its tender texture.
- 4 large eggs (room temperature): Bind the batter and add richness. Room temperature eggs mix better into the batter.
- 1 teaspoon vanilla extract: Adds a warm, sweet undertone to the cake.
- 1 teaspoon coconut extract: Infuses the cake with tropical coconut flavor.
- 1 cup coconut milk: Keeps the cake moist while boosting its coconut flavor. Substitutions like almond milk or regular milk can work, but coconut milk is key for the flavor!
For the Frosting:
- 1 ½ cups heavy whipping cream: Whipped to stiff peaks for an airy frosting.
- 8 oz cream cheese (softened): Adds a tangy richness to the frosting that balances the sweetness.
- ½ cup powdered sugar: Sweetens the frosting while keeping it smooth.
- 1 teaspoon vanilla extract: Enhances the overall flavor of the frosting.
- 1 teaspoon coconut extract: Brings the tropical flavor into the frosting.
For the Topping:
- 1 cup sweetened shredded coconut: Use toasted coconut for a warm, nutty flavor, or fresh coconut for a pure, light taste.
Kitchen Tools Needed for Coconut Cloud Cake
- Two 9-inch round cake pans
- Hand mixer or stand mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Offset spatula (for frosting)
- Cooling rack
- Baking sheet (if toasting coconut)
How to Make Coconut Cloud Cake
Making this Coconut Cloud Cake is easier than you think. Follow these steps to create your own fluffy masterpiece.
1. Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
3. Cream Butter and Sugar
In a large mixing bowl, beat 1 cup unsalted butter and 2 cups granulated sugar together until light and fluffy. This should take about 2-3 minutes with a hand or stand mixer.
4. Add Eggs and Extracts
Add 4 large eggs, one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract and 1 teaspoon coconut extract until fully incorporated.
5. Alternate Dry Ingredients and Coconut Milk
With the mixer on low, alternate adding the dry ingredients and 1 cup coconut milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix!
6. Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Make the Frosting
In a large bowl, beat 8 oz softened cream cheese and ½ cup powdered sugar until smooth and creamy. In a separate bowl, whip 1 ½ cups heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined. Stir in 1 teaspoon vanilla extract and 1 teaspoon coconut extract.
8. Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second cake layer and frost the top and sides of the cake.
9. Add the Coconut Topping
Press 1 cup sweetened shredded coconut onto the sides and top of the cake. Toast the coconut first for extra flavor, or leave it fresh for a soft, cloud-like finish.
10. Chill and Serve
Chill the assembled cake in the refrigerator for at least 1 hour before serving. This helps the frosting set and enhances the flavor.
How to Store Coconut Cloud Cake
To store your Coconut Cloud Cake, cover it tightly with plastic wrap or place it in an airtight cake container. Keep it in the refrigerator for up to 4 days. For longer storage, you can freeze the cake (either whole or in slices) for up to 3 months. Wrap it in plastic wrap and foil before freezing, and thaw in the refrigerator overnight before serving.
Coconut Cloud Cake Variations
- Almond Joy Cake: Add a handful of chopped almonds and mini chocolate chips to the frosting for an Almond Joy-inspired twist.
- Pineapple Coconut Cake: Fold crushed pineapple into the frosting for a tropical burst of flavor.
- Chocolate Coconut Cake: Swap ½ cup of the flour with cocoa powder for a chocolatey coconut cake.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend for a gluten-free cake.
Feel free to experiment with these ideas to make the cake your own!
What to Serve with Coconut Cloud Cake
This cake pairs beautifully with light, tropical beverages or creamy desserts. Here are some ideas:
- Iced coffee or coconut latte: The richness of the cake complements the bold coffee flavors.
- Piña colada or coconut water: Enhance the tropical vibes with a refreshing drink.
- Fresh fruit salad: Serve alongside the cake for a light and refreshing contrast.
- Vanilla or mango ice cream: A scoop of ice cream takes this dessert to the next level.
For an elegant presentation, garnish the cake with edible flowers or slices of fresh fruit!
Top Tips for Perfect Coconut Cloud Cake
- Use room-temperature ingredients: This ensures smooth batter and frosting with no lumps.
- Don’t overmix the batter: Overmixing can make the cake dense. Mix just until the ingredients are combined.
- Toast the coconut: Toasted coconut adds depth of flavor and a crunchy texture.
- Whip the cream properly: Beat the heavy cream to stiff peaks for a stable frosting.
- Chill before serving: Allowing the cake to chill helps the flavors meld and the frosting set.
Helpful Notes
- If you’re toasting the shredded coconut, watch it carefully—it can burn quickly!
- For clean cake slices, use a serrated knife and wipe it clean between cuts.
- The frosting is light and creamy, so store the cake in the refrigerator to prevent it from melting.
Tips from Well-Known Chefs
- Ina Garten: Always use high-quality vanilla and coconut extracts for the best flavor.
- Martha Stewart: Toast the coconut for a nutty, caramelized flavor.
- Mary Berry: Chill the cake layers before frosting to prevent crumbs from mixing into the frosting.
Frequently Asked Questions (FAQ)
1. Can I use sweetened coconut milk?
Yes, but reduce the sugar in the recipe slightly to balance the sweetness.
2. How can I make this cake dairy-free?
Use plant-based butter, coconut cream instead of heavy cream, and dairy-free cream cheese.
3. Can I make the cake layers ahead of time?
Absolutely! Wrap the cooled cake layers tightly in plastic wrap and store in the fridge for up to 2 days or freeze for up to 3 months.
4. Can I use fresh coconut instead of shredded?
Yes, but fresh coconut has more moisture, so it’s best to use it as a garnish rather than mixing it into the cake.
5. How do I keep the frosting from melting?
Always chill the cake before serving, and store leftovers in the refrigerator.
This Coconut Cloud Cake is the dessert equivalent of a tropical vacation. Soft, sweet, and impossibly fluffy, it’s sure to be a crowd favorite. Happy baking!
Coconut Cloud Cake Recipe
Ingredients
For the Cake:
- – 2 1/2 cups all-purpose flour
- – 2 1/2 teaspoons baking powder
- – 1/2 teaspoon salt
- – 1 cup unsalted butter softened
- – 2 cups granulated sugar
- – 4 large eggs room temperature
- – 1 teaspoon vanilla extract
- – 1 teaspoon coconut extract
- – 1 cup coconut milk
For the Frosting:
- – 1 1/2 cups heavy whipping cream
- – 8 oz cream cheese softened
- – 1/2 cup powdered sugar
- – 1 teaspoon vanilla extract
- – 1 teaspoon coconut extract
For the Topping:
- – 1 cup sweetened shredded coconut toasted or fresh
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Prepare Wet Ingredients: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry mixture. Mix until just combined.
- Bake: Divide the batter evenly between the prepared cake 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 transferring to a wire rack to cool completely.
- Prepare Frosting: In a medium bowl, beat the cream cheese and powdered sugar until smooth. In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined.
- Assemble Cake: Place one cake layer on a serving plate. Spread an even layer of frosting on top. Add the second cake layer and frost the top and sides of the cake.
- Add Coconut Topping: Press the shredded coconut onto the sides and top of the cake for a fluffy, cloud-like finish.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!
Notes
- Substitute coconut milk with almond milk or regular milk for a different flavor.
- Toast the shredded coconut for added depth of flavor.
- Store the cake in the refrigerator for up to 5 days.
