Name: Coconut Cloud Cake
Prep time: PT-486767H10M10S
Cook time: PT-486767H10M10S
Total time: 1 h 15 min
Cuisine: Tropical
Ingredients: 2 ½ cups (310g) cake flour; 1 tablespoon baking powder; ½ teaspoon salt; 1 cup (226g) unsalted butter, softened; 2 cups (400g) granulated sugar; 4 large egg whites; 1 teaspoon vanilla extract; 1 teaspoon coconut extract; 1 cup (240ml) coconut milk; 1 ½ cups (360ml) heavy whipping cream; ½ cup (60g) powdered sugar; 1 teaspoon vanilla extract; 1 ½ cups shredded coconut (toasted or untoasted)

A slice of this Coconut Cloud Cake is like a bite of heaven! With its soft, fluffy layers and light, creamy coconut frosting, it’s the perfect dessert for any occasion. Whether you’re baking for a special celebration or just to satisfy your sweet tooth, this cake will surely impress everyone. The combination of coconut milk in the cake and toasted coconut on top gives it an irresistible tropical flavor that’s both light and decadent.

Ingredients

For the Cake:

2 ½ cups (310g) cake flour

1 tablespoon baking powder

½ teaspoon salt

1 cup (226g) unsalted butter, softened

2 cups (400g) granulated sugar

1 teaspoon vanilla extract

4 large egg whites

1 teaspoon coconut extract

1 cup (240ml) coconut milk

For the Frosting:

1 ½ cups (360ml) heavy whipping cream

½ cup (60g) powdered sugar

1 teaspoon vanilla extract

1 ½ cups shredded coconut (toasted or untoasted)

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

Directions

Prepare the Cake Batter:

Preheat the oven to 350°F (175°C) and grease and flour two 8-inch cake pans.

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

In a separate bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy.

Add the egg whites one at a time, mixing well after each addition.

Stir in the vanilla extract and coconut extract.

Alternately add the flour mixture and coconut milk to the butter mixture, mixing just until combined.

Bake the Cake:

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool completely before frosting.

Make the Frosting:

Beat the heavy whipping cream, powdered sugar, and vanilla extract in a bowl until soft peaks form.

Assemble & Decorate:

Place one cake layer on a serving platter. Spread a layer of whipped cream on top.

Place the second cake layer on top of the whipped cream.

Spread the whipped cream over the top and sides of the cake.

Press the shredded coconut all over the cake, covering it completely.

(Tip: Chill the cake in the fridge before serving for the best texture and flavor!)

Servings and Timing

This recipe makes 2 layers of cake, and it typically serves about 10-12 people depending on portion sizes. The total prep time is around 25-30 minutes, and baking will take about 25-30 minutes as well. After the cake cools, decorating will take an additional 15 minutes. If you chill the cake before serving, give it an extra hour for the best texture.

Variations

Coconut Milk Substitute: If you don’t have coconut milk, you can use whole milk or any plant-based milk (such as almond or oat milk) for a different twist.

Frosting Flavor: For an extra burst of flavor, I sometimes add a little lime zest or a few drops of coconut rum to the frosting.

Add Layers: You can experiment by adding some fruit between the layers, like pineapple or mango, for a tropical flair.

Vegan Option: Swap the egg whites with aquafaba (the liquid from canned chickpeas) and use dairy-free butter and coconut cream for the frosting to make this cake vegan-friendly.

Storage/Reheating

I recommend storing this Coconut Cloud Cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can store it in the fridge for up to a week. Before serving, allow it to come to room temperature for the best flavor and texture. If you need to reheat it, a brief 10-second burst in the microwave should do the trick without compromising the cake’s fluffiness.

FAQs

Can I make this cake in advance?

Yes! You can bake the cake layers a day ahead, store them in an airtight container, and frost the cake the next day. This actually helps the flavors meld together!

Can I use a different type of flour?

Cake flour works best in this recipe for a light texture, but if you don’t have any on hand, you can substitute with all-purpose flour. Just make sure to sift it well to achieve a lighter crumb.

Can I freeze the Coconut Cloud Cake?

Yes, you can freeze both the cake layers and the frosting. Wrap the cake layers tightly in plastic wrap and freeze them for up to 3 months. The frosting can also be frozen for up to 1 month. Thaw them in the fridge overnight before assembling.

Is there a dairy-free version of this recipe?

Absolutely! Use dairy-free butter and a non-dairy coconut milk or almond milk. For the frosting, opt for coconut cream instead of heavy whipping cream, and make sure the powdered sugar is vegan-friendly.

Can I use regular sugar instead of granulated sugar?

Granulated sugar is the best option for this cake, but you can substitute it with another sugar if you prefer. Just keep in mind that different sugars can affect the texture and taste, so it’s always good to test it out beforehand!

Conclusion

This Coconut Cloud Cake is an absolute treat! With its airy, coconut-infused layers and creamy, whipped frosting, it’s the perfect way to add a little tropical sweetness to any occasion. Whether you’re an experienced baker or a novice in the kitchen, this recipe is easy to follow and will yield a delicious cake that’s sure to become a favorite. I can’t wait to bake it again!

Recipe:

Coconut Cloud Cake

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Author: Sophia
Total Time: 1 hour 15 minutes
Yield: 10-12 servings
Diet: Vegetarian

Print Recipe

Description

This Coconut Cloud Cake is light, fluffy, and filled with tropical coconut flavor, topped with a creamy frosting and shredded coconut for a perfect dessert.

Instructions

Preheat the oven to 350°F (175°C) and grease and flour two 8-inch cake pans.
In a bowl, whisk together the cake flour, baking powder, and salt.
In a separate bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy.
Add the egg whites one at a time, mixing well after each addition.
Stir in the vanilla extract and coconut extract.
Alternately add the flour mixture and coconut milk to the butter mixture, mixing just until combined.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely before frosting.
Beat the heavy whipping cream, powdered sugar, and vanilla extract in a bowl until soft peaks form.
Place one cake layer on a serving platter. Spread a layer of whipped cream on top.
Place the second cake layer on top of the whipped cream.
Spread the whipped cream over the top and sides of the cake.
Press the shredded coconut all over the cake, covering it completely.
Chill the cake in the fridge before serving for the best texture and flavor.