This Coconut Cloud Cake is a heavenly dessert that lives up to its name with its light, fluffy texture and rich coconut flavor. Drawing inspiration from tropical cuisine, this elegant cake combines the creaminess of coconut milk with a luxurious whipped cream cheese frosting. The final touch of shredded coconut creates a dreamy, cloud-like appearance that makes this dessert perfect for special occasions.

Why You’ll Love This Recipe

• Perfectly balanced coconut flavor that isn’t overwhelming
• Light, moist texture that melts in your mouth
• Impressive presentation with minimal decorating skills required
• Make-ahead friendly for stress-free entertaining
• Versatile enough for casual gatherings or elegant celebrations

Ingredients

• All-purpose flour: Creates the perfect structure for this cake – use cake flour for an even lighter texture if available.
• Baking powder: Provides the lift needed for a fluffy, cloud-like texture.
• Salt: Enhances all the flavors and balances the sweetness.
• Unsalted butter: Use high-quality butter at room temperature for the best texture and flavor.
• Granulated sugar: Sweetens the cake while helping create a tender crumb.
• Eggs: Provide structure and richness – be sure they’re at room temperature for better incorporation.
• Vanilla extract: Adds depth and warmth to complement the coconut flavor.
• Coconut extract: Intensifies the coconut flavor throughout the cake layers.
• Coconut milk: Use full-fat canned coconut milk (not coconut cream) for the best flavor and moisture.
• Heavy whipping cream: Creates the cloud-like texture in the frosting – make sure it’s very cold.
• Cream cheese: Provides stability and tanginess to balance the sweetness of the frosting.
• Powdered sugar: Sweetens the frosting without graininess.
• Shredded coconut: Adds texture and enhances the coconut flavor while creating the signature cloud-like appearance.

Variations

Tropical Paradise Cake

Transform this cake into a tropical masterpiece by adding a layer of fresh pineapple compote between the cake layers. Garnish with fresh mango slices and toasted macadamia nuts for a taste of the islands that will transport you to a beachside paradise.

Chocolate Coconut Dream

Add 1/4 cup of cocoa powder to the cake batter for a chocolate coconut variation. For an even more decadent twist, drizzle chocolate ganache over the frosted cake before adding the coconut topping, creating an irresistible combination of chocolate and coconut flavors.

Coconut Lime Refresher

Add lime zest to both the cake batter and frosting for a bright, citrusy twist. A lime curd filling between layers adds an extra dimension of flavor that cuts through the richness of the coconut, making it perfect for summer gatherings.

How to Make the Recipe

Step 1: Prepare the Cake Batter

Begin by preheating your oven to 350°F (175°C) and preparing two 9-inch round cake pans with parchment paper and non-stick spray. In a medium bowl, whisk together the flour, baking powder, and salt until well combined. In a separate large bowl, beat the softened butter until creamy, then gradually add the sugar and beat until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts until fully incorporated.

Step 2: Finish the Batter and Bake

Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition to avoid overmixing. Divide the batter evenly between the prepared pans and smooth the tops. Bake 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 before transferring to a wire rack to cool completely.

Step 3: Make the Frosting and Assemble

For the frosting, beat the cream cheese and powdered sugar until smooth and lump-free. In a separate bowl, whip the cold heavy cream with the vanilla and coconut extracts until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined. Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second cake layer and frost the top and sides of the cake. Press the shredded coconut onto the sides and top of the cake for that signature cloud-like appearance. Refrigerate for at least one hour before serving to allow the frosting to set.

Tips for Making the Recipe

• For the fluffiest cake texture, make sure all refrigerated ingredients are at room temperature before beginning.
• Toast half of the shredded coconut in a dry skillet until golden brown for added flavor dimension and visual contrast.
• The cake layers can be slightly domed after baking – level them with a serrated knife for a perfectly flat surface before frosting.
• Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream for the most stable frosting.
• For cleaner slices, run your knife under hot water and wipe dry between cuts when serving.
• If your frosting seems too soft, refrigerate it for 15-20 minutes before assembling the cake.

How to Serve

This Coconut Cloud Cake makes a stunning centerpiece for any dessert table. Serve it chilled for the best texture and flavor experience. For an elegant presentation, garnish each slice with fresh berries or edible flowers. This cake pairs beautifully with coffee, tea, or a glass of champagne for celebrations. For a truly decadent experience, serve with a small scoop of vanilla ice cream or a drizzle of warm caramel sauce.

Make Ahead

This cake is perfect for making ahead of time, which makes it ideal for entertaining. The unfrosted cake layers can be baked up to 2 days in advance, wrapped tightly in plastic wrap, and stored at room temperature. For longer storage, freeze the wrapped layers for up to a month – just thaw at room temperature before frosting.

The assembled cake can be made one day in advance and stored in the refrigerator. The coconut topping may soften slightly but will maintain its delicious flavor. Remove the cake from the refrigerator 30 minutes before serving to take the chill off for the best flavor and texture.

FAQs

Can I use coconut cream instead of coconut milk?

Coconut cream is much thicker than coconut milk and contains more fat, which would change the texture of the cake. For best results, stick with full-fat coconut milk. If you only have coconut cream, you can dilute it slightly with water to achieve a similar consistency to coconut milk.

How do I store leftovers?

Store any leftover cake covered in the refrigerator for up to 3-4 days. The cream cheese frosting requires refrigeration for food safety. Allow slices to sit at room temperature for about 15 minutes before serving for the best texture and flavor.

Can I make this cake dairy-free?

Yes! You can substitute the butter with a plant-based butter alternative, use coconut cream whipped to stiff peaks instead of heavy cream, and dairy-free cream cheese. The result will be slightly different in texture but still delicious.

Why did my cake sink in the middle?

A cake that sinks in the middle is often the result of opening the oven door too early during baking or underbaking. Ensure your oven is properly preheated and avoid opening the door until at least 20 minutes into baking. Also, check that your baking powder is fresh as expired leavening agents can cause cakes to fall.

Conclusion

This Coconut Cloud Cake is more than just a dessert—it’s an experience that brings together the perfect balance of flavor, texture, and visual appeal. Whether you’re celebrating a special occasion or simply treating yourself to something special, this cake is sure to impress. The combination of tender cake layers, creamy frosting, and coconut topping creates a memorable dessert that will have everyone asking for the recipe. Give this cloud-like creation a try, and watch it disappear slice by heavenly slice!

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