Coconut Cloud Cake Recipe

Light as air, impossibly fluffy, and absolutely cloud-like, this Coconut Cloud Cake Recipe is everything a coconut lover could ever wish for. Imagine layers of delicate, melt-in-your-mouth cake enveloped in billows of whipped cream and a generous snowfall of sweet coconut flakes. This is the kind of show-stopping dessert that turns an ordinary gathering into a celebration, and it’s surprisingly simple to make. Whether you’re planning a special occasion or just craving a slice of something dreamy, this Coconut Cloud Cake Recipe will transport you straight to dessert heaven—one forkful at a time.

Ingredients You’ll Need

The magic of this Coconut Cloud Cake Recipe lies in its straightforward, reliable ingredients—each one carefully chosen for its unique role in crafting the cake’s signature lightness, flavor, and irresistible coconut aroma. Don’t skip or skimp; these items all contribute to making the cake exquisitely moist, tender, and rich.

• Unsalted butter: Softened butter brings rich flavor and a creamy base for the cake’s crumb.
• Granulated sugar: Sweetens the cake and helps create a soft, fluffy texture when creamed with butter.
• Large egg whites: Using just whites keeps the cake light and pale, with a delicate crumb.
• Vanilla extract: Enhances both the coconut and cake flavors with warm, familiar notes.
• Coconut extract (optional): For an extra punch of coconut essence, especially if you want that tropical aroma to really shine.
• Cake flour: Lower protein than all-purpose flour, it guarantees a soft, tender cake that feels like a cloud.
• Baking powder: The secret to getting that wonderful lift and a perfectly airy crumb.
• Salt: Just enough to balance the sweetness and make all the flavors pop.
• Canned coconut milk (unsweetened): Adds moisture and an unmistakable coconut flavor to every bite.
• Shredded sweetened coconut (optional for batter): For a bit of chewy texture and even more coconut goodness inside the cake layers.
• Heavy whipping cream: Whips up into a pillowy frosting that’s lighter than buttercream but just as decadent.
• Powdered sugar: Sweetens the whipped cream while keeping it smooth and stable.
• Sweetened shredded coconut (for coating): Pressed on the outside, it’s the finishing touch for that signature snow-white look and flavor.

How to Make Coconut Cloud Cake Recipe

Step 1: Prepare Your Pans and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper. This little bit of prep work ensures your Coconut Cloud Cake Recipe releases easily and bakes up with perfectly smooth sides every time.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy—about 3 minutes with an electric mixer. This step is crucial for incorporating air, which gives the cake its dreamy, cloud-like texture.

Step 3: Add Egg Whites and Extracts

Gradually add your egg whites, one at a time, beating well after each addition. Stir in the vanilla extract and, if you’re using it, the coconut extract. The egg whites keep the batter light, while the extracts infuse every bite with flavor.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the cake flour, baking powder, and salt. This ensures even distribution and helps avoid lumps, setting you up for a perfectly tender cake.

Step 5: Combine Wet and Dry Ingredients

Add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk and beginning and ending with the dry mixture. Mix gently until just combined—overmixing can toughen the cake. If you love extra coconut texture, fold in the shredded coconut now.

Step 6: Bake the Cake Layers

Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.

Step 7: Whip Up the Frosting

While the cakes cool, beat the heavy whipping cream, powdered sugar, vanilla, and coconut extract (if using) on high speed until stiff peaks form. This whipped cream frosting is what gives the Coconut Cloud Cake Recipe its signature lightness and creamy finish.

Step 8: Assemble and Frost the Cake

Place one cake layer on your serving plate and spread a thick layer of whipped cream frosting over the top. Gently place the second layer on top and frost the top and sides of the cake generously, making sure every inch is covered.

Step 9: Finish with Coconut

Press sweetened shredded coconut all over the cake, gently cupping it onto the sides and top for that beautiful, snowy finish. Chill the cake for at least 30 minutes before serving—this helps the flavors meld and the frosting set perfectly.

How to Serve Coconut Cloud Cake Recipe

Garnishes

A sprinkle of toasted coconut flakes, a few edible flowers, or even a scattering of fresh berries on top can make your Coconut Cloud Cake Recipe look absolutely irresistible. A drizzle of white chocolate or a little dusting of powdered sugar adds elegance, but honestly, this cake is stunning even in its purest, snowy form.

Side Dishes

Since this cake is rich and creamy, serve it with something light and fruity. A bowl of fresh mango or pineapple chunks, or even a simple fruit salad, complements the coconut flavor beautifully and keeps the dessert course fresh and bright.

Creative Ways to Present

Try slicing the Coconut Cloud Cake Recipe into mini squares for a bite-sized dessert platter, or layer cubes with whipped cream and berries in parfait glasses for a playful twist. Cupcake versions are adorable for parties, and a drizzle of passionfruit curd makes for a tropical showstopper.

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Cloud Cake Recipe should be stored covered in the refrigerator, where it will stay fresh and delicious for up to 2 days. The whipped cream frosting does best when chilled, so keep the cake cool until you’re ready for another slice.

Freezing

For longer storage, you can freeze the unfrosted cake layers for up to 2 months—just wrap them tightly in plastic wrap and foil. Thaw at room temperature before frosting. Avoid freezing the assembled, frosted cake, as whipped cream doesn’t always thaw back to its original texture.

Reheating

This cake is best enjoyed chilled, but if you prefer room temperature, simply let your slice sit out for 10–15 minutes before serving. No need to reheat, as the whipped cream frosting is meant to be cool and luscious.

FAQs

Can I use all-purpose flour instead of cake flour?

Cake flour gives the Coconut Cloud Cake Recipe its signature light, tender crumb, but in a pinch, you can substitute all-purpose flour. Use 2 1/4 cups all-purpose flour plus 1/4 cup cornstarch for similar results.

Does this cake work as cupcakes?

Absolutely! Divide the batter among cupcake liners, filling them about 2/3 full, and bake for 16–20 minutes. Frost and decorate as you would the full-sized cake for adorable, individual treats.

Can I make this cake dairy-free?

Yes, you can substitute a plant-based butter and use coconut cream in place of heavy whipping cream for the frosting. The result will still be deliciously coconutty and fluffy.

Is the coconut extract necessary?

It’s optional but highly recommended for a more intense coconut aroma and flavor in your Coconut Cloud Cake Recipe. If you don’t have it, the cake will still be delicious—just a bit milder.

How do I toast coconut for garnish?

Spread shredded coconut on a baking sheet and bake at 325°F (160°C) for 5–8 minutes, stirring occasionally, until golden. Watch closely, as it browns quickly!

Final Thoughts

If you’re searching for a dessert that’s pure joy in cake form, you can’t go wrong with this Coconut Cloud Cake Recipe. It’s a true crowd-pleaser and perfect for any occasion, from birthdays to holidays or just a well-deserved treat. Give it a try, and watch your friends and family float away on a cloud of coconut delight!

Coconut Cloud Cake Recipe

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4.5 from 11 reviews

• Author: admin
• Total Time: 1 hour (plus additional cooling and chilling time)
• Yield: 10–12 servings 1x
• Diet: Vegetarian

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Description

This Coconut Cloud Cake is a light, fluffy, and moist layered dessert featuring a tender coconut-flavored cake paired with a rich whipped cream frosting and coated in sweet shredded coconut. Perfectly balanced with subtle coconut extracts, it’s an irresistibly soft and delicate American classic dessert ideal for gatherings, celebrations, or any time you crave a tropical-inspired treat.

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Ingredients

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For the Cake:

• 1 cup unsalted butter (softened)
• 1 3/4 cups granulated sugar
• 5 large egg whites (room temperature)
• 2 teaspoons vanilla extract
• 1/2 teaspoon coconut extract (optional)
• 2 1/2 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup canned coconut milk (unsweetened)
• 1/2 cup shredded sweetened coconut (optional, for texture)

For the Frosting:

• 1 1/2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional)
• 1 1/2 cups sweetened shredded coconut (for coating)

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Instructions

1. Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper to ensure easy removal after baking.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3 minutes. This step helps incorporate air for a tender cake.
3. Add Egg Whites and Extracts: Gradually add the egg whites to the butter mixture, beating well after each addition. Stir in the vanilla extract and optional coconut extract to infuse flavor into the batter.
4. Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening support and seasoning.
5. Mix Batter: Add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk—starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing. Fold in the shredded sweetened coconut if using for added texture.
6. Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the surfaces. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then remove and transfer to wire racks to cool completely.
7. Prepare Frosting: Beat the heavy whipping cream, powdered sugar, vanilla extract, and optional coconut extract on high speed until stiff peaks form, creating a fluffy whipped cream frosting.
8. Assemble the Cake: Place one cooled cake layer on a serving plate and spread a generous layer of whipped cream frosting on top. Add the second cake layer and cover the top and sides with the remaining frosting.
9. Decorate and Chill: Press the sweetened shredded coconut evenly over the entire cake to coat. Chill the assembled cake in the refrigerator for at least 30 minutes before serving to achieve the best texture and flavor.

Notes

• This cake is best served chilled and within 24–48 hours to maintain freshness and flavor.
• For enhanced coconut flavor, brush the cake layers lightly with coconut milk or coconut rum before frosting.
• The recipe can be adapted to make cupcakes or a sheet cake, adjusting baking times accordingly.

• Prep Time: 25 minutes
• Cook Time: 28 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 390
• Sugar: 28g
• Sodium: 160mg
• Fat: 24g
• Saturated Fat: 17g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg