Coconut cloud cake recipe

Why you’ll love this recipe

I love how airy and soft this cake turns out. The coconut milk and extracts give it a rich yet fresh flavor, while the frosting is smooth and not overly heavy. I also enjoy how beautiful it looks with the coconut flakes on top, making it perfect for special occasions or when I want to impress with a homemade dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. I preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans.
2. I whisk together the flour, baking powder, and salt. In another bowl, I beat the butter and sugar until light and fluffy. I add the eggs one at a time, then mix in the vanilla and coconut extracts.
3. I alternate adding the dry ingredients and coconut milk into the batter, mixing until smooth.
4. I divide the batter between the pans and bake for 25 to 30 minutes, then let the cakes cool completely.
5. I prepare the frosting by beating cream cheese and powdered sugar until smooth. I whip the heavy cream separately to stiff peaks, then gently fold it into the cream cheese mixture.
6. I layer the cakes, spread the frosting evenly, and press shredded coconut onto the top and sides.
7. I chill the cake for about 1 hour before slicing and serving.

Servings and timing

I get about 10 servings from this cake, which makes it great for gatherings. I usually spend around 20 minutes preparing the batter and frosting, 25 to 30 minutes baking, and about 1 hour chilling time, for a total of roughly 50 minutes active time plus chilling.

Variations

I sometimes add a layer of pineapple filling between the cake layers for a tropical twist. I also like to toast the coconut for a slightly nutty flavor and golden color. When I want a lighter version, I reduce the sugar slightly and use unsweetened coconut.

Storage/reheating

I store the cake in the refrigerator in an airtight container for up to 4 days. Before serving, I let it sit at room temperature for a few minutes so the frosting softens. I do not reheat this cake since it is best enjoyed chilled or slightly cool.

FAQs

Can I use canned coconut milk?

I use canned coconut milk for the best flavor and richness, but I make sure to mix it well before using.

Can I make this cake ahead of time?

I can bake the cake layers a day in advance and assemble it later, which makes preparation easier.

How do I make the cake extra moist?

I make sure not to overbake it and use full-fat coconut milk for a softer texture.

Can I freeze this cake?

I can freeze the unfrosted cake layers, then thaw and frost them when ready to serve.

Do I have to toast the coconut?

I do not have to toast it, but I like doing it sometimes for added flavor and texture.

Conclusion

I enjoy making this Coconut Cloud Cake because it is soft, creamy, and full of coconut flavor. The combination of fluffy cake, smooth frosting, and coconut topping makes it a dessert I love preparing when I want something elegant yet comforting.

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