Coconut Cloud Cake Recipe
Get ready to wow your taste buds and everyone at your table with the Coconut Cloud Cake. This dreamy dessert lives up to its name, boasting an unbelievably tender coconut cake base drenched in luscious cream of coconut, then crowned with an ultra-fluffy coconut whipped cream frosting and a generous snowstorm of shredded coconut. Light, creamy, and delightfully sweet, it’s the ultimate treat for coconut lovers and anyone craving a slice of pure, fluffy decadence.
Ingredients You’ll Need
The beauty of making a Coconut Cloud Cake is that each ingredient plays its part perfectly—nothing extra, nothing missing. With just the right balance of pantry staples and tropical flavors, you’ll experience a cake with tenderness, depth, and an ethereal finish.
- Cake Flour: Choose unbleached cake flour for a delicate, ultra-soft crumb that holds the cloud-like texture perfectly.
- Granulated Sugar: Provides sweetness and helps the cake achieve a fine, light structure.
- Baking Powder: Gives the cake its airy lift, ensuring you get that soft, sponge-like texture.
- Salt: Just a pinch enhances the other flavors, highlighting the coconut without being overpowering.
- Unsalted Butter: Softened butter infuses richness while keeping the crumb velvety smooth.
- Egg Whites: Whipped egg whites create structure and lightness, helping the cake rise gloriously.
- Whole Egg: Adds moisture and richness, complementing the egg whites for the perfect balance.
- Heavy Cream: Brings moisture and a creamy finish to the batter—don’t substitute with milk here!
- Pure Vanilla Extract: A background note of warmth, balancing the brightness of coconut.
- Coconut Extract: Intensifies the coconut flavor, making the cake truly shine.
- Cream of Coconut (15 oz can): Poured over the hot cake, this infuses extra coconut flavor and incredible moisture.
- Cream Cheese (8 oz): For the frosting—a tangy counterpoint that keeps things from tipping too sweet.
- Granulated Sugar (for frosting): Sweetens the frosting just enough for balance.
- Pure Vanilla Extract (for frosting): Evens out the tropical notes for a well-rounded cream.
- Coconut Extract (for frosting): Bold coconut flavor in every creamy bite.
- Heavy Whipping Cream: Whips up light and fluffy to become the pillowy topping your cake deserves.
- Sweetened Shredded Coconut: Sprinkled on top, it gives the classic coconut cloud finish with a little chew for texture.
How to Make Coconut Cloud Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350 degrees F and preparing your baking pan—9×13 inches works beautifully, but you can also go for cupcakes or two 8-inch layers if you prefer. A quick rub of butter and a flourish of flour (or a mist of baking spray) will keep your Coconut Cloud Cake from sticking and make for an easy release when the time comes.
Step 2: Combine Dry Ingredients
In a large mixing bowl, add your cake flour, sugar, baking powder, and salt. Give them a quick mix on low speed; this isn’t just about blending, but about evenly distributing the leavening and salt throughout, setting the stage for a flawless bake.
Step 3: Add Butter and Eggs
Gradually add your softened butter, mixing until the mixture looks a bit crumbly—almost like wet sand. Next, beat in the egg whites one at a time for structure and lift, followed by the whole egg. This layering of wet ingredients helps create a luxuriously tender crumb.
Step 4: Whisk Cream and Extracts
In a smaller bowl, whisk together the heavy cream, coconut extract, and vanilla extract. This infuses every bite with sweet, floral undertones and is key to making this Coconut Cloud Cake taste like a vacation.
Step 5: Create the Batter
Pour the cream-and-extract mixture into your flour mixture, then beat everything together until the batter is fluffy—about three minutes, depending on your mixer. This step gives the Coconut Cloud Cake its signature lightness and pillow-soft body.
Step 6: Pour, Burp, and Bake
Pour the batter into your prepared pan. Give the pan a good tap or “burp” on the counter to release any trapped air bubbles, which helps achieve a tighter, more velvety crumb. Slide it into the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Soak with Cream of Coconut
As soon as your cake comes out of the oven, poke holes all over with a fork—don’t be shy here! Then, pour the cream of coconut over the hot cake, letting it seep down into every nook and cranny. This step ensures each bite is moist, rich, and completely saturated with coconut flavor. Allow the cake to cool thoroughly before frosting.
Step 8: Make the Coconut Whipped Cream Frosting
A cold mixing bowl and utensils will ensure your whipped cream elements come together beautifully. Start by beating together cream cheese, sugar, vanilla extract, and coconut extract until perfectly smooth. Slowly add the heavy whipping cream, then beat on high until fluffy peaks form—think clouds, not mountains! Scrape the bowl as needed to incorporate everything.
Step 9: Frost and Finish
Spread your coconut whipped cream frosting thickly over the cooled cake and shower the whole thing with plenty of sweetened shredded coconut. Store the finished Coconut Cloud Cake in a tightly covered pan in the fridge and watch your family sneak extra slices!
How to Serve Coconut Cloud Cake
Garnishes
The finishing touches make all the difference! For a picture-perfect Coconut Cloud Cake, heap a little extra shredded coconut on top just before serving. Toasting some of the coconut for a golden edge or adding a sprinkle of grated white chocolate creates a beautiful contrast and adds more flavor. Fresh edible flowers or a gentle dusting of powdered sugar take it from sweet to stunning in no time.
Side Dishes
Pairing is part of the fun. Serve this airy cake alongside a bowl of fresh tropical fruit—think pineapple, kiwi, or mango—to punch up the vacation vibes. Some love it with a scoop of vanilla or coconut ice cream, while a cup of dark, just-brewed coffee or strong black tea balances the cake’s sweetness for a complete dessert experience.
Creative Ways to Present
If you’re hosting or gifting, consider assembling bite-sized squares of Coconut Cloud Cake in mini cupcake liners for charming little treats. Another fun twist: layer cubes of cake and extra whipped cream in clear glasses for individual trifles that show off those beautiful, fluffy layers. You can even bake the batter into cupcakes, top with frosting and coconut, and finish with a cherry for nostalgic, bakery-style flair.
Make Ahead and Storage
Storing Leftovers
Coconut Cloud Cake stores like a dream. Keep any leftovers in an airtight container in the fridge, where the flavors deepen and the crumb stays moist. Slices stay fresh for up to four days, meaning you can enjoy a piece whenever the craving hits.
Freezing
For longer storage, freeze individual slices or the entire unfrosted cake. Wrap tightly in plastic wrap and then in foil, and freeze for up to three months. When you’re ready to eat, thaw in the fridge overnight and whip up a fresh batch of frosting before serving. Frosted slices can also be frozen, but expect the texture of the whipped topping to change slightly upon thawing.
Reheating
Since Coconut Cloud Cake is best enjoyed chilled or at cool room temp, reheating isn’t usually necessary. If you’ve frozen the cake, just let slices come to room temperature or slightly chill in the fridge before serving—the cream of coconut inside ensures every bite is moist and flavorful without any warming up.
FAQs
What makes Coconut Cloud Cake so moist?
The secret is pouring cream of coconut over the warm cake right out of the oven. It infuses every crumb with rich, sweet coconut flavor and keeps the cake beautifully tender and moist for days.
Can I make Coconut Cloud Cake as a layer cake or cupcakes?
Absolutely! Divide the batter between two 8-inch pans for a classic layer cake or use muffin tins for fluffy cupcakes. Just keep an eye on the baking time—layers will need less time, and cupcakes should start being checked around the 18–20 minute mark.
What’s the difference between cream of coconut and coconut milk?
Cream of coconut is much sweeter and thicker than coconut milk—think of it like coconut syrup. It’s essential for the signature moisture and sweetness of this cake, so don’t substitute with regular coconut milk.
Can I use toasted coconut on top instead of plain?
Definitely! Toasted coconut adds a beautiful crunch and golden color that pairs wonderfully with the creamy frosting. It’s a delicious way to switch things up and gives the Coconut Cloud Cake extra visual appeal.
Does the cream cheese in the frosting make it taste tangy?
The cream cheese brings just enough tang to balance the sweetness and coconut, but it doesn’t overpower. Instead, it enhances the overall flavor and keeps the whipped cream stable and luscious for frosting.
Coconut Cloud Cake: Final Thoughts
If you’ve been searching for a dessert that delivers pure delight in every bite, you’ll fall head-over-heels for Coconut Cloud Cake. It’s foolproof, festive, and so inviting that it has a way of turning ordinary gatherings into unforgettable celebrations. Roll up your sleeves and give it a try—your next favorite cake is ready to float right into your heart!
Print
Coconut Cloud Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful Coconut Cloud Cake recipe that features a light and fluffy white coconut cake soaked in cream of coconut, topped with a luscious coconut whipped cream frosting and shredded coconut for a tropical twist.
Ingredients
WHITE COCONUT CAKE
- 2 3/4 cups unbleached cake flour
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, softened
- 4 large egg whites
- 1 large egg
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons coconut extract
- 1 can cream of coconut (15 oz)
COCONUT WHIPPED CREAM FROSTING
- 1 package cream cheese, room temperature (8 oz)
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons coconut extract
- 2 cups heavy whipping cream
- 1 1/2 cups sweetened coconut, shredded
Instructions
- CAKE DIRECTIONS: Preheat oven to 350 degrees. Grease and flour a 9 x 13 pan, or spray with baking spray. (This could also be made into cupcakes or 2 8″ layers.)
- In a large mixing bowl, combine cake flour, sugar, baking powder, and salt. Mix on low speed to combine.
- Gradually beat in softened butter and mix until crumbly. Beat in egg whites, one at a time. Beat in whole egg.
- In a separate small bowl, whisk heavy cream and extracts together.
- Slowly stir this mixture into the cake batter, beating the mixture until fluffy, about 3 minutes (depending on the speed of your mixer).
- Pour batter into pan. ‘Burp’ the cake by bouncing it on the countertops to release any bubbles.
- Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- As soon as the cake comes out of the oven, poke holes throughout the cake with a fork.
- Pour cream of coconut over the top, letting it absorb into the cake. Cool thoroughly before frosting.
- FROSTING: In a cold mixing bowl, mix cream cheese, sugar, vanilla extract, and coconut extract until smooth.
- Slowly add the heavy whipping cream and beat until stiff peaks form. Spread over cake and top with shredded coconut. Store in the refrigerator.
Notes
- You can customize this cake by adding toasted coconut or fresh fruit on top.
- Ensure the cake is completely cooled before frosting to prevent the icing from melting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Coconut Cloud Cake, Coconut Cake, Dessert, Coconut Whipped Cream, Tropical Cake
