Light as air and sweet as a tropical breeze, Coconut Cloud Cake is a dessert that lives up to its name. Fluffy vanilla or coconut-infused sponge layers are stacked with whipped cream or mascarpone frosting and finished with a generous coating of shredded coconut. The texture is heavenly—tender, moist, and melt-in-your-mouth—and the flavor is delicate but unforgettable. It’s a showstopper that doesn’t overwhelm.
Why You’ll Love This Recipe:
Elegant and light with tropical vibes.
Perfect for birthdays, Easter, showers, or brunch.
Surprisingly simple to make and frost.
Pairs beautifully with fresh berries or citrus curd.
Looks like a bakery cake, but you made it yourself.
Ingredients for Coconut Cloud Cake
From fridge to fork, these are the essentials that do the heavy lifting.
All-purpose flour: The backbone of your cake, providing structure and fluffiness.
Granulated sugar: Sweetens the cake and helps create that lovely golden crust.
Baking powder: This leavening agent ensures your cake rises beautifully.
Salt: Just a pinch enhances the flavors and balances the sweetness.
Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
Coconut milk: Infuses the cake with a creamy coconut flavor, making it extra special.
Large eggs: They bind everything together and contribute to the cake’s airy texture.
Vanilla extract: A classic flavor enhancer that complements the coconut perfectly.
Shredded sweetened coconut: This adds texture and a burst of coconut goodness in every bite.
Heavy whipping cream: Essential for making that luscious whipped cream frosting.
Powdered sugar: Sweetens the whipped cream and helps it hold its shape.
Vanilla extract (for whipped cream): A touch of vanilla elevates the frosting’s flavor.
For those looking to get creative, consider adding crushed pineapple between the layers for a tropical twist. If you want a lighter version, swap half of the heavy cream with Greek yogurt in the frosting. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Coconut Cloud Cake
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This ensures your Coconut Cloud Cake bakes evenly. While the oven warms up, grab two 9-inch round cake pans. Grease them with butter or cooking spray, then dust with flour. This step is crucial to prevent sticking. Trust me, there’s nothing worse than a cake that won’t come out of the pan!
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together until well blended. This step is important because it ensures that the baking powder is evenly distributed, which helps your cake rise beautifully. A good mix now means a fluffy cake later, so don’t rush it!
Step 3: Combine Wet Ingredients
Now it’s time to add the wet ingredients. Toss in the softened unsalted butter, coconut milk, large eggs, and vanilla extract into the bowl with your dry mix. Beat everything together on medium speed for about 2 minutes. You want a smooth batter, so take your time. The mixture should be creamy and well combined, with no lumps in sight. This is where the magic begins!
Step 4: Fold in Coconut
Gently fold in the shredded sweetened coconut into your batter. Use a spatula to carefully incorporate it without overmixing. This step adds that delightful coconut texture and flavor that makes this cake so special. You want to see those little shreds throughout the batter, like tiny treasures waiting to be discovered!
Step 5: Bake the Cake
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula for an even bake. Place them in the preheated oven and bake for 25-30 minutes. Keep an eye on them! You’ll know they’re done when a toothpick inserted into the center comes out clean. The aroma of coconut will fill your kitchen, and trust me, it’s heavenly!
Step 6: Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. After that, carefully transfer them to a wire rack to cool completely. This step is essential because frosting a warm cake can lead to a melty mess. Patience is key here, my friend!
Step 7: Prepare Whipped Cream
While the cakes cool, it’s time to whip up some delicious frosting. In a medium bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. This whipped cream will be the crowning glory of your Coconut Cloud Cake, so make it fluffy and light!
Step 8: Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of whipped cream on top, then carefully place the second cake layer on top. Frost the top and sides of the cake with the remaining whipped cream. For an extra touch, sprinkle additional shredded coconut on top. Your Coconut Cloud Cake is now ready to shine!
Tips for Success
Always use room temperature ingredients for a smoother batter.
Don’t skip the cooling step; it prevents frosting from melting.
For extra coconut flavor, toast the shredded coconut before adding it to the batter.
Use a serrated knife to level the cake layers for a professional look.
Experiment with different toppings like fresh fruit or chocolate shavings for a unique twist.
Equipment Needed
Mixing bowls: A set of various sizes is handy; you can use any large bowl if you’re in a pinch.
Electric mixer: A stand mixer or hand mixer works great; whisking by hand is an option, but it’ll take longer.
Measuring cups and spoons: Essential for accuracy; if you don’t have them, use a kitchen scale.
Spatula: A rubber spatula is perfect for folding in ingredients; a wooden spoon can work too.
9-inch round cake pans: If you don’t have these, any similar-sized pans will do; just adjust baking time accordingly.
Variations
Tropical Twist: Add crushed pineapple between the layers for a refreshing burst of flavor.
Chocolate Coconut Cloud Cake: Incorporate cocoa powder into the batter for a chocolatey version that pairs beautifully with coconut.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to accommodate dietary needs.
Vegan Coconut Cloud Cake: Replace eggs with flax eggs and use coconut cream instead of heavy whipping cream for a plant-based delight.
Nutty Addition: Fold in chopped macadamia nuts or almonds for an extra crunch and flavor contrast.
Serving Suggestions
Pair your Coconut Cloud Cake with a scoop of vanilla ice cream for a delightful contrast.
Serve it alongside fresh tropical fruits like mango or pineapple for a refreshing touch.
A drizzle of coconut cream or chocolate sauce adds an elegant flair.
For drinks, consider a chilled glass of lemonade or a tropical fruit punch.
FAQs about Coconut Cloud Cake
As you embark on your Coconut Cloud Cake journey, you might have a few questions. Here are some common queries that can help you along the way:
Can I use fresh coconut instead of shredded sweetened coconut?
Absolutely! Fresh coconut can add a delightful texture and flavor. Just make sure to finely shred it to ensure even distribution in the batter.
How do I store leftover Coconut Cloud Cake?
Store any leftover cake in an airtight container in the refrigerator. It should stay fresh for up to 3 days. Just be sure to let it come to room temperature before serving for the best taste!
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them in the fridge. Frost them the day you plan to serve for optimal freshness.
What can I substitute for coconut milk?
If you don’t have coconut milk on hand, you can use whole milk or almond milk. However, keep in mind that the coconut flavor will be less pronounced.
Is Coconut Cloud Cake suitable for special diets?
This cake can be adapted for various dietary needs. For a gluten-free version, simply use a gluten-free flour blend. You can also make it vegan by substituting eggs and cream with plant-based alternatives.
Final Thoughts
Creating a Coconut Cloud Cake is more than just baking; it’s about crafting a moment of joy. Each slice is a celebration of lightness and flavor, perfect for sharing with family and friends. The fluffy texture and rich coconut essence transport you to a tropical paradise, even if you’re just in your kitchen. Whether it’s a special occasion or a simple weeknight treat, this cake brings smiles and satisfaction. So, roll up your sleeves, embrace the process, and let the Coconut Cloud Cake become a cherished part of your culinary adventures. You won’t regret it!
A light and fluffy Coconut Cloud Cake that is perfect for any occasion, featuring layers of coconut flavor and whipped cream.
Ingredients
Scale
2 cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup coconut milk
4 large eggs
1 teaspoon vanilla extract
1 ½ cups shredded sweetened coconut
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract (for whipped cream)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
Add the softened butter, coconut milk, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth.
Gently fold in the shredded coconut until evenly distributed.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the whipped cream. In a medium bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of whipped cream on top, then place the second cake layer on top.
Frost the top and sides of the cake with the remaining whipped cream. Optionally, sprinkle additional shredded coconut on top for decoration.
Notes
For a tropical twist, add crushed pineapple between the layers or top the cake with fresh fruit.
For a lighter version, substitute half of the heavy cream with Greek yogurt in the frosting.
