If you’re craving something light, fluffy, and bursting with tropical flavor, you’re going to adore this Coconut Cloud Cake Recipe. Trust me, it’s not just any coconut cake—it’s like biting into a soft cloud infused with creamy coconut goodness that melts in your mouth. I absolutely love how this cake manages to be both airy and rich at the same time, making it a perfect treat for any occasion. Keep reading, and I’ll walk you through how to nail it the first time, with all my favorite tips and tricks along the way.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The subtle vanilla and punchy coconut extracts blend beautifully to keep every bite fresh and tropical.
- Moist, Airy Texture: You’ll find that the fluffy cake layers soak up coconut milk, making the inside tender and super moist.
- No Fancy Equipment Needed: I love how this recipe uses basic kitchen tools, so you don’t need to be a baking pro to succeed.
- Creamy Coconut Frosting: The whipped cream cheese frosting with shredded coconut topping adds a dreamy finishing touch that my family goes crazy for.
Ingredients You’ll Need
These ingredients aren’t just random—they all work together to create that signature “cloud” texture and coconut flavor you’re after. When you shop, opt for full-fat coconut milk and fresh cream cheese for best results. And if you can find cake flour, it’s a game-changer for that extra soft crumb.
- Cake flour: Using cake flour keeps your cake delicate and tender rather than dense.
- Baking powder: This is essential for the lift and airiness in every bite.
- Salt: Just a pinch helps balance all the sweetness.
- Granulated sugar: Sweetness without overpowering, it also helps with texture.
- Butter, softened: Adds richness and moisture; softening helps it blend better.
- Egg whites and whole egg: Egg whites give the cake its fluff, while the whole egg adds moisture and structure.
- Heavy whipping cream: Helps create that light, airy batter and frosting.
- Vanilla extract: Classic flavor enhancer that complements coconut beautifully.
- Coconut extract: The star of the show—enhances that tropical coconut aroma and taste.
- Full-fat coconut milk (canned): Poured over the hot cake to soak in and add incredible moistness.
- Cream cheese, softened: For the frosting’s creamy tang and smooth texture.
- Sweetened shredded coconut: Sprinkled on top to add some texture and an extra coconut punch.
Variations
This Coconut Cloud Cake Recipe is like a blank canvas—you can customize it based on your taste or dietary needs. I’ve tried a few twists and I encourage you to make it your own!
- Dairy-Free Version: Swap out heavy cream for coconut cream and use dairy-free cream cheese to keep it vegan-friendly without sacrificing that creamy texture—I’ve done this for friends with allergies, and it’s still dreamy.
- Extra Coconut Crunch: Toast the shredded coconut before sprinkling it on top for a nutty, caramelized flavor that everyone asks for seconds of.
- Lightened Up: For a less rich cake, try reducing the butter slightly and swapping half the sugar for coconut sugar—I tested this once and loved how it tasted a bit more wholesome without losing softness.
- Tropical Twist: Add crushed pineapple between layers or mix in some finely shredded lime zest to brighten things up for summer gatherings.
How to Make Coconut Cloud Cake Recipe
Step 1: Prep and Mix the Batter to Perfection
Start by preheating your oven to 350°F and greasing a 9×13-inch pan thoroughly—that ensures your cake won’t stick. Next, sift your cake flour, baking powder, and salt together; this step helps keep the batter light and free of lumps. Then, stir in the sugar. When you add the butter, slice it into pats and mix it in a couple of tablespoons at a time with your hand mixer until you get a sandy, crumbly mixture. I discovered this sanding texture helps create the perfect crumb—don’t rush it! Finally, mix in the egg whites, then the whole egg, followed by heavy cream, vanilla, and coconut extracts. Mix everything for about 1-2 minutes until the batter feels airy and fluffy.
Step 2: Bake and Soak with Coconut Milk
Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. As soon as you pull the cake out of the oven, grab a fork and poke shallow holes all over the top—this is the trick to letting that coconut milk soak in deeply. Shake the can of coconut milk well, then pour it evenly over the hot cake. This creates the signature moistness that makes the cake taste almost like a cloud melting on your tongue. Allow the cake to cool completely, so it absorbs all that coconutty goodness before you frost it.
Step 3: Make the Dreamy Coconut Cream Cheese Frosting
In a clean large bowl, whip your softened cream cheese until it’s smooth and creamy—no lumps here! Add the sugar, vanilla, and coconut extract, mixing well. Slowly pour in the chilled heavy whipping cream and beat on high until stiff peaks form, about 3-4 minutes. The result is a luscious, cloud-like frosting that pairs perfectly with the moist cake base. Spread it evenly and gently, then sprinkle the shredded coconut on top for a pretty, textured finish.
Pro Tips for Making Coconut Cloud Cake Recipe
- Don’t Skip Poking the Cake: Poking holes immediately after baking lets the coconut milk seep deeply—not just on the surface—which makes all the difference in moisture.
- Use Room Temperature Ingredients: I learned that mixing softened butter and eggs at room temp helps the batter come together more smoothly and gives a better rise.
- Whip Cream Cheese and Cream Separately: If you want the frosting extra fluffy, whip cream cheese until smooth first, then whip the cream separately before folding—this technique adds volume.
- Don’t Overbake: Overbaking dries out this delicate cake—start checking at 30 minutes, and test often with a toothpick.
How to Serve Coconut Cloud Cake Recipe
Garnishes
When I serve this cake, I love sprinkling a combination of toasted shredded coconut and a few fresh mint leaves on top—it adds a nice contrast in both flavor and visuals. Sometimes I’ll rasp a bit of lime zest for a pop of color and zing that complements the coconut beautifully, especially in summer.
Side Dishes
This cake is wonderful on its own but pairs beautifully with fresh fruit like mango slices, pineapple chunks, or passion fruit. For an extra treat, I like serving it alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream.
Creative Ways to Present
If you’re making this for a party, try layering it into individual glass parfaits with toasted coconut and bits of pineapple in between layers—it’s stunning and makes portioning a breeze. Another idea I tried was cutting the cake into squares and serving them on banana leaf plates for a tropical vibe that everyone loved.
Make Ahead and Storage
Storing Leftovers
I like to store leftover cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It stays moist and fresh for up to 3 days—just bring it out about 30 minutes before serving to let it reach room temperature for best flavor and texture.
Freezing
Freezing this cake works well if you want to make it ahead. I recommend freezing it without the frosting, wrapped tightly, then thawing it overnight in the fridge. Once thawed, whip up the frosting fresh and spread it on—this keeps the fluffy texture intact. I’ve done this for birthdays and it saved so much time!
Reheating
Since this cake is best enjoyed cool or at room temperature, I don’t usually reheat it. But if you prefer, a quick zap in the microwave for 10-15 seconds per slice softens it nicely without drying it out. Just skip the frosting before reheating and add it back after warming.
FAQs
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Can I use regular all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour, but your cake might be a little denser. To get closer to cake flour’s texture, try removing 2 tablespoons of all-purpose flour per cup and replacing it with cornstarch.
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Is it okay to use light coconut milk instead of full-fat?
For best moistness and flavor, full-fat coconut milk is ideal. Light coconut milk won’t soak in as richly and can make the cake less tender.
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Can I make this cake gluten-free?
It’s possible by using a gluten-free flour blend designed for baking, but the texture may differ from the original. Adding xanthan gum can help with structure. I recommend testing with a small batch first.
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How do I ensure the frosting holds up on warm days?
Keep the cake chilled until just before serving, and if it’s hot, consider adding a stabilizer like powdered sugar or gelatin to your cream cheese frosting to help it maintain structure.
Final Thoughts
I still remember the first time I made this Coconut Cloud Cake Recipe—it quickly became a weekend favorite in my family, especially for celebrations. Its light, moist crumb combined with creamy frosting feels luxurious yet approachable. You’ve got everything you need right here to make a show-stopping cake that’s impressive but totally doable. So go ahead, give it a try, and prepare for compliments. If you love coconut or just want a dessert that’s a little out of the ordinary, this cake will not let you down!
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, fluffy, and moist dessert infused with rich coconut flavors. This delicious cake is layered with a luscious coconut cream topping and finished with a generous sprinkle of shredded coconut, making it the perfect tropical treat for any occasion.
Ingredients
Cake
- 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 Cream Soaking
- 1 (15 oz) can full fat coconut milk
Topping
- 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
- 1 cup sweetened shredded coconut, for topping
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and thoroughly grease a 9×13-inch cake pan. In a large bowl, sift together cake flour, baking powder, and salt. Mix in the granulated sugar until combined.
- Add Butter: Slice the softened butter into pats and using a hand mixer, incorporate the butter into the flour mixture gradually, a couple tablespoons at a time, until you achieve a sandy, crumbly texture.
- Incorporate Eggs: Slowly add the egg whites to the mixture, followed by the whole egg, mixing well after each addition.
- Mix Cream and Extracts: Add the heavy whipping cream, vanilla extract, and coconut extract to the batter. Mix for 1 to 2 minutes until the mixture is well combined and airy.
- Bake the Cake: Transfer the batter to the prepared cake pan, smoothing the top evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Soak with Coconut Milk: Remove the cake from the oven and immediately poke shallow holes all over the top of the cake using a fork. Shake the can of full fat coconut milk well and pour it evenly over the cake. Allow the cake to cool to room temperature so it absorbs the coconut milk fully.
- Prepare the Topping: In a large bowl, beat the cream cheese until smooth. Add the sugar, vanilla extract, and coconut extract and mix until well incorporated. Slowly add the chilled heavy whipping cream and beat the mixture until stiff peaks form, roughly 3-4 minutes.
- Assemble the Cake: Frost the cooled cake evenly with the cream cheese topping. Sprinkle the sweetened shredded coconut generously over the top as a finishing touch.
- Chill and Serve: Place the cake in the refrigerator and chill until ready to serve for the best flavor and texture.
Notes
- A cake straight from the heavens! This Coconut Cloud Cake offers a moist and fluffy texture with rich, tropical coconut flavor perfect for celebrations or everyday indulgence.
- Use full-fat coconut milk for the best soaking effect and coconut flavor.
- Make sure the heavy cream for the topping is well chilled to achieve stiff peaks easily.
- Store any leftovers covered in the refrigerator to maintain freshness.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 35g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
