Coconut Cloud Cake Recipe

Introduction

Craving a dessert that’s as dreamy as it sounds? The Coconut Cloud Cake lives up to its name—each slice is soft, airy, and laced with the irresistible flavor of coconut. This cake is the perfect show-stopping centerpiece for birthdays, spring brunches, or any celebration where you want to impress with something decadent, yet delightfully light.

The best part? Its pillowy texture and snowy coconut topping are easy to achieve, offering an elegant finish that tastes as good as it looks.

Why Coconut Cloud Cake Is an Unforgettable Dessert

This cake’s unique appeal comes from a moist, fluffy crumb, delicate coconut flavor, and a whipped frosting that melts in your mouth. It’s not just delicious—it’s a cake that looks beautiful on any dessert table. The layers of coconut flavor in the batter, syrup, and topping deliver a multidimensional taste experience that coconut fans (and newcomers) will love.

The Key to That Cloud-Like Texture

The secret to baking an ultra-light cake is precise measurement and careful mixing. For best results, weigh your flour using a digital kitchen scale to avoid dense cake layers—try the Amazon Basics Digital Kitchen Scale with LCD Display for accuracy.

When combining the wet and dry ingredients, mix just until combined, and always gently fold in egg whites to keep all that essential fluffiness. Before baking, line your pans with a sheet of Reynolds Kitchens Brown Parchment Paper Roll so your cake comes out cleanly and effortlessly—no sticking, no crumbling.

Coconut Whipped Frosting: Signature Sweetness

For luscious, cloud-like frosting, use well-chilled heavy cream and whip until stiff peaks form (a stand mixer or even a Ninja BL610 Professional 72 Oz Countertop Blender with a whipping attachment can do the trick). Gently fold in sweetened cream of coconut and a sprinkle of shredded coconut to enhance the flavor and texture.

Toasting coconut for the topping? Use a nonstick skillet like the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch for even browning and easy cleanup.

Assembly, Garnish, and Serving Tips

Allow cakes to cool completely before frostrating and layering. To get an even, picture-perfect finish, use a serrated knife to level the cake layers on a Bamboo Cutting Boards for Kitchen, Set of 3. Assemble the layers with generous clouds of frosting in between, then coat the entire cake and gently press toasted coconut onto all sides for a gorgeous “cloud” effect.

Serve slices on a disposable tablecloth (try a Pureegg Plastic Table Cloth Disposable 10 Pack, White) to ensure quick cleanup after impressing your guests.

Nutritional Information and Serving Size

This Coconut Cloud Cake serves about 10–12 people, depending on slice size. Each serving is approximately 350–400 calories. With wholesome coconut and a minimum of artificial ingredients, it delivers pure indulgence with a taste that feels light as air.

Coconut Cloud Cake Recipe (Recap)

The Coconut Cloud Cake is your answer for a dazzling, crowd-pleasing dessert that pairs irresistible coconut flavor with a frothy, melt-in-your-mouth texture. Whether it’s a holiday, birthday, or special dinner, this cake is sure to be the highlight of your celebration.

Instructions

1. Preheat your oven to 350°F. Line two 8-inch cake pans with a sheet of Reynolds Kitchens Brown Parchment Paper Roll for easy cake release.
2. In a medium bowl, whisk together cake flour, baking powder, and salt. For best precision, use the Amazon Basics Digital Kitchen Scale with LCD Display to weigh ingredients.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add egg yolks one at a time, then mix in coconut milk and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet, mixing just until combined. Gently fold in shredded coconut.
5. In a separate clean bowl, beat egg whites until stiff peaks form. Carefully fold into the batter to keep it airy.
6. Divide batter between prepared pans. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. While cakes bake, prepare syrup: heat coconut water (or milk) with sugar until dissolved. Set aside.
8. Let cakes cool 10 minutes. Remove from pans, peel off parchment, and brush with coconut syrup. Cool completely.
9. Whip heavy cream to soft peaks using a mixer or the Ninja BL610 Professional 72 Oz Countertop Blender. Add cream of coconut, powdered sugar, and vanilla; beat to stiff peaks.
10. Toast coconut for the topping in a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium heat until golden, stirring often.
11. Place one cake layer on a Bamboo Cutting Boards for Kitchen, Set of 3. Spread with frosting. Top with second cake, frost top and sides. Press toasted coconut onto frosting for a fluffy, cloud-like finish.
12. Refrigerate until ready to serve; slice and enjoy.

Cook and Prep Times

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 1 hour (plus cooling time)