Go Back
Coconut Cloud Cake Recipe

Coconut Cloud Cake Recipe

Coconut Cloud Cake is a light, fluffy, and decadently tropical dessert layered with coconut-infused cake and creamy frosting, topped with snowy coconut flakes. It’s the perfect blend of elegance and comfort, offering both stunning presentation and irresistible flavor in every bite.
Print Recipe Pin Recipe
Total Time 50 minutes
Servings: 10
Ingredients Method Notes

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 to room temperature
  • 2 cups granulated sugar
  • 4 large eggs at 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 ounces cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • For the Topping:
  • 1 cup sweetened shredded coconut either toasted or untoasted depending on preference

Method
 

  1. Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining them as needed.
  2. In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter with the sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, beginning and ending with the dry ingredients.
  3. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack.
  4. To make the frosting, beat the cream cheese with the powdered sugar until smooth and creamy. In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully combined.
  5. Assemble the cake by layering and frosting both cake layers. Press the shredded coconut all over the top and sides of the cake to create a soft, cloud-like appearance.
  6. Refrigerate the finished cake for at least 1 hour before serving for best texture and flavor.

Notes

Swap coconut milk with almond milk or regular dairy milk to introduce a different flavor profile.
Toast the shredded coconut to enhance its aroma and add a richer, nutty taste.