If you’re on the hunt for a dreamy, fluffy dessert that feels like biting into a cloud, I’ve got just the thing for you! This Coconut Cloud Cake Recipe is one of those soul-soothing treats that’s perfect to impress guests or simply indulge your sweet tooth on a quiet afternoon. I absolutely love how light yet indulgent this cake turns out — it’s got a moist crumb infused with coconut goodness and a luscious, creamy frosting that’s just as fluffy as the cake itself. Stick with me, and I’ll walk you through every step to nail this coconut delight right in your own kitchen.
Why You’ll Love This Recipe
- Light and Moist Texture: The cake is airy and soft, making every bite feel like a cloud of coconut joy.
- Easy to Make: Despite feeling fancy, the method is straightforward, and I’ll share tips to keep it foolproof.
- Coconut Flavor Explosion: Multiple layers of coconut extract, coconut milk, and shredded coconut make it deeply satisfying.
- Perfect for Any Occasion: Whether it’s a birthday, brunch, or just because, this cake hits all the right notes.
Ingredients You’ll Need
All of these ingredients come together to create a perfectly balanced cake that is rich, tender, and infused with that irresistible coconut flavor. When shopping, try to grab the full-fat canned coconut milk and fresh cream cheese for the best creamy texture in the topping.
- Cake Flour: This gives your cake a tender crumb — don’t swap it for all-purpose unless you’re ready for a slightly denser cake.
- Baking Powder: The secret to lightness and rise in the batter.
- Salt: Enhances all the other flavors; don’t skip it.
- Granulated Sugar: Sweetens and helps with the crumb structure.
- Butter: Softened for easy mixing, it brings richness without greasiness.
- Egg Whites & Eggs: Whipped egg whites make the cake extra fluffy — timing here is key!
- Heavy Whipping Cream: Used in the batter and frosting for that silky texture.
- Vanilla & Coconut Extracts: Together they intensify the coconut flavor beautifully.
- Full Fat Coconut Milk: Poured onto the cake after baking for moistness and a subtle tropical taste.
- Cream Cheese: Makes the frosting tangy, creamy, and irresistible.
- Sweetened Shredded Coconut: For that signature crunchy topping that adds texture contrast.
Variations
I love tweaking this coconut cloud cake recipe depending on the season or what I have on hand. Don’t hesitate to customize — that’s what makes this cake truly yours!
- Chocolate Swirl: I’ve mixed in a bit of melted dark chocolate into the batter to create a marbled effect, and my family goes crazy for this twist.
- Vegan Version: Try swapping egg whites for aquafaba and using dairy-free cream; it’s a bit trickier but totally worth the effort.
- Fresh Fruit Addition: Toss in some toasted pineapple or fresh mango slices on top for a tropical vibe that’s perfect in summer.
- Toasted Coconut: For a nuttier flavor, I sometimes toast the shredded coconut before sprinkling it on top — it adds such a wonderful depth.
How to Make Coconut Cloud Cake Recipe
Step 1: Prep and Mix the Dry Ingredients
Start by preheating your oven to 350°F (175°C), and get a 9×13-inch cake pan greased well. In a large bowl, sift together the cake flour, baking powder, and salt. Sifting is a little step I never skip because it keeps everything airy and lump-free. Then stir in your sugar until it’s evenly combined.
Step 2: Blend in Butter and Eggs
Cut the softened butter into pats and add it a few tablespoons at a time, mixing with a hand mixer. This creates a sandy, crumbly texture that’s perfect for a tender cake. Next, slowly add in the egg whites first—this helps create that cloud-like lift—and then the whole egg. Take your time here; you want everything smooth and well-mixed but not overbeaten.
Step 3: Add Cream and Extracts
Pour in the heavy whipping cream along with the vanilla and coconut extracts. Mix these in for 1-2 minutes until the batter looks airy and combined. I love this part because the coconut aroma starts filling my kitchen — such a great sign your cake will be delicious!
Step 4: Bake and Infuse the Coconut Milk
Transfer your batter to the prepared pan, smoothing the top gently. Bake for 30-35 minutes, but start checking around 28 minutes by poking with a toothpick — it should come out clean or with just a few crumbs attached. As soon as you pull the cake from the oven, use a fork to poke shallow holes evenly across the surface. Give that canned coconut milk a good shake (trust me, it separates!), then pour it carefully over the cake. This step keeps your cake extra moist and infuses it with creamy coconut flavor — a total game-changer.
Step 5: Make the Cream Cheese Topping
While the cake cools to room temperature and soaks up that coconut milk, whip up the topping. Beat the cream cheese until smooth, then mix in sugar, vanilla, and coconut extracts until well blended. Slowly add the chilled heavy cream and beat for about 3-4 minutes until stiff peaks form. This gives you a light yet rich frosting that complements the airy cake perfectly.
Step 6: Frost and Finish
Spread the cream cheese frosting all over the cooled cake, then sprinkle a generous layer of sweetened shredded coconut on top. I love how the coconut adds texture and a little sweetness crunch — it really finishes things off beautifully. Pop the cake into the fridge to chill until you’re ready to serve.
Pro Tips for Making Coconut Cloud Cake Recipe
- Egg White Whipping: For fluffiest results, make sure your eggs are at room temperature before separating and whipping the whites.
- Greasing the Pan: Use a mix of butter and flour or a nonstick spray to prevent the cake from sticking but avoid over-greasing to maintain cake texture.
- Coconut Milk Infusion: Pour the coconut milk slowly over the fork-poked holes to evenly saturate the cake without pooling too much.
- Whipping Cream Peaks: Beat heavy cream just until stiff peaks form; over-beating can cause it to separate, ruining your frosting texture.
How to Serve Coconut Cloud Cake Recipe
Garnishes
I love topping this cake with extra toasted shredded coconut for a toasted crunch and sometimes a few toasted macadamia nuts for a buttery bite. A light dusting of powdered sugar looks stunning for special occasions too — it adds that subtle elegance with very little effort!
Side Dishes
Serving this coconut cloud cake alongside a fresh fruit salad with tropical fruits like mango, pineapple, and kiwi balances the richness and adds a refreshing contrast. A cup of strong coffee or a cup of lightly brewed jasmine tea pairs beautifully as well.
Creative Ways to Present
For birthdays or celebrations, I like slicing this cake into individual squares and topping each with a small edible flower and a tiny dollop of whipped cream. It feels fancy but is super easy — your guests will think you spent hours!
Make Ahead and Storage
Storing Leftovers
I keep leftover cake covered tightly in an airtight container in the fridge, and it stays fresh and moist for up to 4 days. The coconut milk soak really helps preserve that moist texture, so it doesn’t dry out like many cakes.
Freezing
I’ve frozen this cake before by wrapping whole or individual slices tightly in plastic wrap and then placing them in a freezer bag. It freezes well for up to 2 months. When you thaw it overnight in the fridge, the texture and flavors remain surprisingly good!
Reheating
Because of the cream cheese topping, I recommend enjoying this cake chilled or at room temperature instead of reheating. If you prefer it slightly warmer, let it sit out for 30 minutes before serving rather than microwaving.
FAQs
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Can I use all-purpose flour instead of cake flour in this Coconut Cloud Cake Recipe?
Yes, you can substitute all-purpose flour, but keep in mind your cake might be a little denser and less tender. To get a closer texture to cake flour, you can replace 2 tablespoons of all-purpose flour per cup with cornstarch before measuring.
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Why do I poke holes in the cake after baking?
Poking holes allows the coconut milk to seep deep into the cake layers, making the cake extremely moist and flavorful. Without this step, the milk would just sit on top, and the cake might dry out quicker.
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Can I make this Coconut Cloud Cake Recipe ahead of time?
Absolutely! In fact, it tastes even better the next day as the flavors have more time to meld. Just keep it chilled and covered, and be sure to add the shredded coconut topping fresh if possible.
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What’s the best way to toast shredded coconut for garnish?
Spread shredded coconut in a thin layer on a baking sheet and toast at 350°F for 4-6 minutes, stirring once or twice, until golden brown. Watch closely to avoid burning—it goes from perfect to burnt fast!
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Is there a dairy-free version of this cake?
You can try swapping butter for coconut oil and using aquafaba to replace egg whites. For the frosting, a dairy-free cream cheese alternative and coconut cream whipped till fluffy can work. It requires some experimentation but is doable.
Final Thoughts
This Coconut Cloud Cake Recipe quickly became one of my all-time favorites because it tastes like a tropical vacation with every bite, yet it’s easy enough for any home baker to nail. I know you’ll enjoy the way it turns out—light, moist, and packed with coconut flavor. Honestly, once you try it, this cake will be your go-to for celebrations and cozy family moments alike. So grab those ingredients, preheat the oven, and let’s get baking—you’re in for something truly special!
Print
Coconut Cloud Cake Recipe
- Prep Time: PT20M
- Cook Time: PT35M
- Total Time: PT55M
- Yield: Serves 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Coconut Cloud Cake is a light, airy dessert featuring a moist cake infused with coconut flavors and soaked in rich coconut cream. Topped with a smooth coconut cream cheese frosting and sprinkled with shredded coconut, this cake offers a heavenly tropical treat perfect for any occasion.
Ingredients
Cake Ingredients
- 2 3/4 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup butter, softened
- 4 egg whites
- 1 egg
- 1 cup heavy whipping cream
- 1 ½ teaspoons vanilla extract
- 2 teaspoons coconut extract
Coconut Milk Soak
- 1 (15 oz) can full fat coconut milk
Frosting Ingredients
- 1 (8 oz) package cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 2 cups heavy whipping cream, chilled
Topping
- 1 cup sweetened shredded coconut, for topping
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and thoroughly grease a 9×13-inch cake pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, and salt. Stir in the granulated sugar evenly.
- Incorporate Butter: Slice the softened butter into pats and use a hand mixer to blend it gradually into the dry mixture, adding a couple tablespoons at a time until the mixture has a sandy, crumbly texture.
- Add Eggs: Slowly mix in the egg whites first, ensuring they combine smoothly. Follow by adding the whole egg and mixing well.
- Add Cream and Extracts: Pour in the heavy whipping cream, vanilla extract, and coconut extract. Mix the batter on medium speed for 1-2 minutes until it becomes airy and well combined.
- Bake the Cake: Transfer the batter into the prepared cake pan and bake in the preheated oven for 30-35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Soak with Coconut Milk: Immediately after removing the cake from the oven, use a fork to poke shallow holes all over the top of the cake. Shake the can of coconut milk well and pour it evenly over the warm cake. Let the cake cool to room temperature to fully absorb the coconut milk.
- Prepare the Frosting: In a large bowl, beat the softened cream cheese until smooth. Add the sugar, vanilla extract, and coconut extract, mixing until well combined. Slowly add the chilled heavy whipping cream and whip the mixture until stiff peaks form, about 3-4 minutes.
- Frost and Garnish: Spread the coconut cream cheese frosting evenly over the cooled cake. Sprinkle the shredded sweetened coconut on top as a finishing touch.
- Chill and Serve: Refrigerate the cake until ready to serve to ensure the frosting is firm and the flavors meld together beautifully.
Notes
- A cake straight from the heavens! Enjoy the light texture and rich coconut flavor.
- For best results, use full fat coconut milk to soak the cake for maximum moisture and flavor.
- Chill the cake well before serving; it enhances the texture and taste.
- Use fresh shredded coconut if available for a more intense coconut topping.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
