Fluffy Coconut Cloud Cake

This coconut cloud cake transports me back to my grandmother's beach house, where the gentle scent of coconut always filled the air. The combination of fluffy coconut-infused cake layers and billowy cream cheese frosting creates a dessert that truly lives up to its cloud-like name.

I created this recipe for my sister's baby shower last summer, and it has become my most requested dessert for family gatherings. The delicate coconut flavor paired with the cloud-like frosting creates a dessert that feels special yet comforting.

Ingredients

• For the Cake: All purpose flour provides structure while keeping the crumb tender
• Baking powder ensures the perfect rise for fluffy layers
• Salt balances the sweetness and enhances flavor
• Unsalted butter adds richness and allows you to control salt content
• Granulated sugar sweetens and helps create a fine crumb
• Large eggs bind ingredients and add structure
• Vanilla extract adds depth of flavor
• Coconut extract intensifies the tropical flavor
• Coconut milk adds authentic flavor and creates moist texture

• For the Frosting: Heavy whipping cream creates cloud like texture when whipped
• Cream cheese adds tangy richness and stability
• Powdered sugar sweetens without graininess
• Vanilla extract balances the flavors
• Coconut extract reinforces the tropical theme

• For the Topping: Sweetened shredded coconut creates visual appeal and texture contrast

Step-by-Step Instructions

Prepare Your Workspace

Preheat your oven to 350°F and prepare two 9 inch round cake pans by greasing and flouring them or lining with parchment paper. Having everything ready before you begin ensures a smooth baking process.

Mix Dry Ingredients

Whisk together the flour, baking powder, and salt in a medium bowl until thoroughly combined. This prevents clumps and ensures even distribution of leavening agents throughout your batter.

Cream Butter and Sugar

Beat the softened butter and granulated sugar in a large bowl using an electric mixer on medium high speed for about 3 to 5 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This step incorporates air into the batter for a lighter cake.

Add Eggs and Extracts

Add eggs one at a time, beating well after each addition until fully incorporated. Mix in both the vanilla and coconut extracts. Adding eggs individually prevents the batter from curdling and ensures proper emulsification.

Alternate Wet and Dry Ingredients

Add the dry ingredients mixture and coconut milk alternately to the butter mixture, beginning and ending with dry ingredients. Mix on low speed just until combined after each addition. This method prevents overmixing and keeps your cake tender.

Bake the Layers

Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Create Frosting Base

Beat the softened cream cheese and powdered sugar until smooth and fluffy, about 2 minutes. Make sure the cream cheese is properly softened to avoid lumps in your frosting.

Whip Cream Component

In a separate bowl, whip the heavy cream, vanilla extract, and coconut extract until stiff peaks form. The cream should hold its shape but not appear grainy or curdled.

Combine Frosting Elements

Gently fold the whipped cream into the cream cheese mixture using a rubber spatula with a light hand. Use a folding motion rather than stirring to maintain as much air as possible in the mixture.

Assemble the Cake

Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and cover the entire cake with the remaining frosting, creating swirls and peaks for a cloud like effect.

Add Coconut Finishing

Press the shredded coconut onto the sides and top of the frosted cake. If using toasted coconut, make sure it has cooled completely before applying to the cake.

Chill for Setting

Refrigerate the assembled cake for at least 1 hour before serving to allow the frosting to set properly and flavors to meld together.

Bookmark

My favorite part of this recipe is the coconut milk in the cake batter. I discovered this trick after trying several coconut cake recipes that lacked authentic flavor. The fat content in coconut milk creates an incredibly tender crumb while infusing the cake with genuine tropical taste.

Storage and Make-Ahead Tips

This coconut cloud cake keeps beautifully in the refrigerator for up to three days. Store it in a cake keeper or loosely tent with plastic wrap to protect the frosting. Let it sit at room temperature for about 30 minutes before serving for the best texture and flavor experience. The unfrosted cake layers can also be wrapped tightly and frozen for up to a month if you want to prepare ahead for a special occasion.

Perfect Coconut Selection

For the most dramatic presentation, I recommend using large coconut flakes rather than the finely shredded variety. Toast about half of your coconut by spreading it on a baking sheet and placing in a 325°F oven for 5 to 8 minutes, stirring occasionally, until golden brown. Combine the toasted and untoasted coconut for a beautiful color contrast and enhanced flavor profile. The toasting process releases natural oils that intensify the coconut flavor.

Seasonal Serving Suggestions

Transform this coconut cloud cake into a seasonal masterpiece by adding complementary flavors. In summer, serve with fresh berries or passion fruit for a tropical flair. During fall, a drizzle of caramel sauce creates a coconut caramel delight. Winter celebrations call for a sprinkle of edible silver dust for a snow-kissed effect. Spring gatherings benefit from a garnish of edible flowers pressed gently into the frosting.

Recipe FAQs

→ Can I make this cake in advance?

Yes, you can prepare this coconut cake 1-2 days ahead. The flavors actually develop nicely as it sits in the refrigerator. Just be sure to store it in an airtight container to maintain moisture and freshness.

→ What's the best way to toast coconut for the topping?

Spread shredded coconut on a baking sheet and bake at 325°F for 5-10 minutes, stirring occasionally until golden brown. Watch carefully as coconut can burn quickly. Toasting enhances the flavor and adds a pleasant crunch to the cake's exterior.

→ Can I substitute coconut milk?

If you don't have coconut milk, you can substitute with a mixture of whole milk and coconut cream (2/3 milk, 1/3 coconut cream). In a pinch, whole milk alone will work, but you'll lose some of the coconut flavor intensity.

→ How should I store leftover cake?

Store any leftover cake in the refrigerator due to the cream cheese frosting. Keep it in an airtight container or wrapped well with plastic wrap to prevent it from drying out. It will stay fresh for up to 4-5 days.

→ Can I freeze this cake?

Yes, you can freeze this cake either whole or in slices. Wrap it tightly in plastic wrap followed by aluminum foil or place in an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

→ What makes this cake 'cloud-like'?

The cloud-like quality comes from several elements: the light, tender crumb of the cake itself, the airy whipped cream in the frosting, and the fluffy appearance of the shredded coconut coating. The combination creates both a visual and textural resemblance to clouds.