Fluffy Coconut Cloud Cake

Why You’ll Love This Recipe

This cake offers everything you crave in a dessert: a soft and moist cake, a rich, velvety frosting, and a burst of coconut flavor in every bite. The texture is incredibly light, making it feel almost like you’re eating a cloud. The frosting, made with cream cheese and whipped cream, adds a smooth and tangy contrast to the sweetness of the cake. With toasted shredded coconut adding a delicate crunch on top, this cake is as beautiful as it is delicious. It’s the ultimate dessert to impress your guests or enjoy on a special occasion.

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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.

2. In a bowl, whisk together the flour, baking powder, and salt.

3. In a separate bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.

4. Gradually alternate adding the dry ingredients and coconut milk into the mixture, starting and ending with the dry ingredients. Mix until just combined.

5. Pour the batter evenly into the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

6. For the frosting: Beat the cream cheese and powdered sugar until smooth. In another bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.

7. Once the cakes have cooled, frost the top and sides of each cake layer with the creamy frosting. Press shredded coconut onto the sides and top of the cake for a cloud-like finish.

8. Chill the cake for 1 hour before serving to allow the flavors to meld.

Servings and Timing

• Servings: 10 servings

• Prep Time: 20 minutes

• Cooking Time: 30 minutes

• Total Time: 50 minutes

Variations

• Chocolate Coconut Cloud Cake: Add a layer of melted chocolate to the frosting for a chocolate-coconut flavor combination.

• Lemon Coconut Cloud Cake: Add a teaspoon of lemon zest to the cake batter and frosting for a citrusy twist that pairs perfectly with the coconut.

• Gluten-free version: Use a gluten-free all-purpose flour blend to make this cake gluten-free, while still maintaining its light, fluffy texture.

• Filling option: For extra flavor, spread a thin layer of lemon curd or raspberry jam between the cake layers before frosting.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake will stay fresh and moist, and the frosting will maintain its creamy texture.

• Reheating: If you prefer your cake slightly warm, you can microwave a slice for 10-15 seconds. However, the cake is delicious served chilled as well.

FAQs

Can I make this cake ahead of time?

Yes, you can make the cake ahead of time. Simply bake the cake layers and store them in an airtight container at room temperature for up to 1 day before frosting and assembling.

Can I use a different type of milk instead of coconut milk?

Yes, you can substitute coconut milk with regular milk, almond milk, or any other dairy or non-dairy milk, though it will slightly alter the flavor.

How can I make this cake more coconut-flavored?

To enhance the coconut flavor, you can add extra coconut extract to the batter and frosting or even mix in shredded coconut into the cake batter for added texture.

Can I use canned whipped cream instead of whipping my own?

While you can use canned whipped cream as a shortcut, homemade whipped cream will give the frosting a smoother and fluffier texture, which is key for this recipe.

How do I make sure the cake layers don’t stick to the pans?

To prevent sticking, make sure to grease and flour the pans properly. Alternatively, you can line the bottom of the pans with parchment paper.

Can I freeze this cake?

Yes, you can freeze the un-frosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil before freezing. When ready to serve, thaw the cake and frost it as usual.

What type of coconut should I use for the topping?

You can use sweetened shredded coconut that is either toasted or fresh. Toasted coconut adds a nice crunch and a slightly nutty flavor, while fresh coconut provides a lighter, softer texture.

Can I make this cake in a 9×13-inch pan instead of round pans?

Yes, you can bake the cake in a 9×13-inch pan. The baking time may vary, so check for doneness after 35-40 minutes, or when a toothpick inserted comes out clean.

How can I make the frosting thicker?

To make the frosting thicker, whip the cream cheese and powdered sugar until very smooth and stiff. If it’s still too thin, you can add a bit more powdered sugar to thicken it up.

Can I make this cake without the frosting?

While the frosting adds a creamy, tangy layer to balance the sweetness of the cake, you can enjoy the coconut cake on its own or with a simple glaze if you prefer a lighter option.

Conclusion

Fluffy Coconut Cloud Cake is the ultimate tropical dessert that combines soft cake, creamy frosting, and a delightful coconut topping. The light, airy texture of the cake is complemented by the rich and smooth coconut-flavored frosting, creating a perfect balance of flavors. Whether you’re celebrating a special occasion or just treating yourself, this cake is sure to impress with its beauty and taste.