If you have a soft spot for light, fluffy desserts that feel like a sweet hug in every bite, then you are going to fall in love with this Coconut Cloud Cake Recipe. This cake floats on a delicate blend of coconut flavors, feather-light texture, and creamy coconut whipped frosting that turns an ordinary day into an unforgettable celebration. Whether you’re baking for a special occasion or just because you deserve a treat, this recipe promises an easy yet impressive way to fill your kitchen with irresistible aroma and your plate with pure delight.
Ingredients You’ll Need
Each ingredient in this Coconut Cloud Cake Recipe plays an essential role in building its signature soft texture, tender crumb, and coconut essence. These simple pantry staples come together beautifully to create a cake that’s truly special.
- 1 cup unsalted butter (softened): Provides richness and a velvety crumb, ensuring the cake is moist and tender.
- 1 ½ cups granulated sugar: Sweetens the cake perfectly without overpowering the subtle coconut flavor.
- 5 large egg whites (room temperature): Adds lightness and lift, creating that airy cloud-like texture.
- 2 teaspoons coconut extract: Infuses the cake with a vibrant coconut aroma that’s unmistakably tropical and delicious.
- 1 teaspoon vanilla extract: Balances the coconut flavor with warm, familiar vanilla notes.
- 2 ½ cups cake flour (sifted): Gives the cake its delicate structure without heaviness, making it soft and fluffy.
- 1 tablespoon baking powder: The leavening agent that helps the cake rise beautifully and stay light.
- ½ teaspoon salt: Enhances all the flavors, making the sweetness pop.
- 1 cup canned coconut milk (well shaken): Brings moisture and a subtle creamy coconut flavor to the batter.
- ½ cup shredded sweetened coconut (optional): Adds texture and bursts of chewy coconut for an extra layer of enjoyment.
- Coconut whipped frosting: A dreamy, fluffy topping that wraps this cake in coconut creaminess (recipe included in notes).
How to Make Coconut Cloud Cake Recipe
Step 1: Prepare Your Pans and Preheat the Oven
Begin by setting your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure your cakes release smoothly after baking. Having everything ready before mixing your batter keeps the process fluid and stress-free.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter with granulated sugar until the mixture turns light and fluffy. This usually takes about 3 to 4 minutes and is key to building a tender texture. Be patient—this step builds the framework for your cake’s softness.
Step 3: Incorporate Egg Whites and Extracts
Add the egg whites one at a time, mixing well after each addition. Egg whites give the cake its airy “cloud” nature, so make sure they’re at room temperature for maximum volume. Stir in the coconut and vanilla extracts to unlock that enticing fragrance which makes this recipe truly special.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk the cake flour, baking powder, and salt. Sifting the flour twice is highly recommended for an extra light crumb. These dry ingredients will build the structure of the cake while maintaining its delicate lightness.
Step 5: Mix Dry and Wet Ingredients
Add the flour mixture to your butter mixture in three parts, alternating with the coconut milk—start and end with the dry. This gentle folding technique keeps the batter from getting dense and ensures perfect moisture throughout the cake.
Step 6: Fold in the Shredded Coconut
If using, gently fold in the shredded sweetened coconut. This adds delightful bites of chewy sweetness and texture contrasts that make each slice interesting and satisfying.
Step 7: Bake
Divide the batter evenly between your two pans, smoothing out the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let your cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 8: Frost and Assemble
Once completely cooled, frost your layers with the luscious coconut whipped frosting. This final touch is where all the freshness and creaminess come together, turning your cake into a fluffy tropical masterpiece.
How to Serve Coconut Cloud Cake Recipe
Garnishes
For a stunning presentation, sprinkle toasted coconut flakes on top of the frosted cake. Their crunchy texture and golden color add visual appeal and a nutty flavor that complements the sweet, airy cake beautifully.
Side Dishes
Serve slices alongside fresh tropical fruits like pineapple or mango, or pair with a scoop of vanilla bean ice cream for an indulgent twist. A light, fruity salad can also be a bright contrast to this rich dessert.
Creative Ways to Present
Try layering the Coconut Cloud Cake in a trifle bowl with coconut pudding and fruit layers for a no-fuss party dessert. Or turn mini versions of this cake into bite-sized cupcakes topped with dollops of whipped coconut cream for an adorable treat that’s perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered in an airtight container in the refrigerator for up to 3 days. This ensures it stays moist and the frosting remains fresh without drying out or absorbing other fridge odors.
Freezing
You can freeze the cake layers before frosting by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. Frozen layers keep well for up to 2 months. Thaw overnight in the refrigerator before serving and add fresh frosting.
Reheating
This cake is best enjoyed cold or at room temperature, so there’s no need for reheating. If you want a slightly warmer feel, allow the slice to sit at room temperature for 15 to 20 minutes before serving, which will gently soften the frosting without melting it.
FAQs
Can I use regular milk instead of coconut milk in this recipe?
While regular milk can be substituted in a pinch, using coconut milk is key to getting that rich, tropical flavor that defines the Coconut Cloud Cake Recipe. It adds both moisture and that subtle coconut essence you won’t want to miss.
Is it necessary to use egg whites only, not the whole eggs?
Yes, egg whites contribute to the cake’s light, airy texture that resembles a fluffy cloud, while the yolks could make the cake denser. Using whites alone keeps the cake delicate and perfect for a feather-light bite.
Can I make this cake gluten-free?
You can substitute the cake flour with a gluten-free blend that measures cup-for-cup, but be aware it might change the texture slightly. Sifting and careful folding become even more important to maintain softness.
What is the best way to make the coconut whipped frosting?
The simplest method is to whip heavy cream with powdered sugar and coconut extract until stiff peaks form. Alternatively, chill full-fat coconut milk and whip the solid part like cream for a dairy-free option that’s equally dreamy.
Can I add more shredded coconut into the batter?
Absolutely! Adding shredded coconut enhances the texture and flavor, but too much can make the cake dense. The half cup included in the recipe strikes the perfect balance for moistness and chewiness.
Final Thoughts
This Coconut Cloud Cake Recipe is one of those delightful finds that easily becomes a favorite. Its light, fluffy layers paired with creamy coconut frosting feels like a slice of paradise on your plate. Don’t hesitate to try this recipe and share its tropical charm with your loved ones—every bite is worth savoring and celebrating.
Print
Coconut Cloud Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Coconut Cloud Cake is a light and fluffy dessert perfect for coconut lovers. Featuring a tender coconut-infused cake layered with creamy coconut whipped frosting, this cake is ideal for celebrations or any occasion that calls for a sweet, tropical treat. The delicate coconut and vanilla flavors combined with a moist texture create a heavenly experience with every bite.
Ingredients
Cake Ingredients
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 5 large egg whites (room temperature)
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 2 ½ cups cake flour (sifted)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup canned coconut milk (well shaken)
- ½ cup shredded sweetened coconut (optional)
Frosting Ingredients
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon coconut extract
Instructions
- Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking and prepare them for the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy, approximately 3–4 minutes. This step incorporates air for a tender cake.
- Add Egg Whites and Extracts: Gradually beat in the egg whites one at a time, ensuring each is fully incorporated before adding the next. Stir in the coconut and vanilla extracts to infuse the batter with flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to ensure even distribution of leavening agents.
- Combine Batter: Add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk—beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Fold in Coconut: If using, gently fold in the shredded sweetened coconut to add texture and enhance the coconut flavor.
- Divide and Bake: Evenly divide the batter between the two prepared pans, smoothing the tops for even layers. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then remove them and place on wire racks to cool completely, ensuring a stable base for frosting.
- Make Frosting: Beat the heavy cream, powdered sugar, and coconut extract together until stiff peaks form. Alternatively, use the thickened portion of chilled full-fat coconut milk whipped until fluffy.
- Frost the Cake: Once the cake layers are completely cooled, spread the coconut whipped frosting evenly between layers and over the top and sides, creating a cloud-like finish.
Notes
- To create coconut whipped frosting, beat chilled heavy cream with powdered sugar and coconut extract or whip the solid part of chilled coconut milk.
- Sift cake flour twice for a lighter texture and add extra height to the cake layers.
- Avoid overmixing once you add the dry ingredients to maintain a tender crumb.
- Use room temperature ingredients to improve batter consistency and texture.
- For even cakes, weigh the batter as you divide it between the pans.
- Sprinkle toasted coconut flakes on top of the frosting for a crunchy and flavorful garnish.
