Imagine biting into a slice of pure bliss that somehow manages to be both light as air and decadently rich in tropical flavor; that’s exactly what you get with this Coconut Cloud Cake Recipe. The layers of moist cake infused with coconut milk and shredded coconut, paired with clouds of whipped coconut cream frosting, make every forkful feel like a mini celebration. It’s a perfect centerpiece for any occasion or simply a delightful treat to brighten your day with its fluffy texture and sweet, nutty charm.
Ingredients You’ll Need
The beauty of this Coconut Cloud Cake Recipe lies in its straightforward but thoughtfully selected ingredients. Each one plays a vital role: from the all-purpose flour giving structure, to shredded coconut adding chewiness and bursts of flavor, to coconut milk lending subtle creaminess. Let’s gather all the goodies that make this cake unforgettable!
- All-purpose flour: The base that provides a tender yet sturdy crumb for the cake layers.
- Baking powder: Essential for giving the cake its gentle lift and soft texture.
- Salt: A pinch to balance sweetness and enhance the flavors.
- Unsalted butter: Adds richness and helps achieve that luscious, moist crumb.
- Granulated sugar: Sweetens the batter and aids in creating a delicate crumb.
- Large eggs: Bind the ingredients together and contribute to the cake’s airy texture.
- Vanilla extract: Infuses warmth and depth into the flavor profile.
- Unsweetened coconut milk: Imparts a smooth coconut essence and keeps the cake moist.
- Sweetened shredded coconut: Sprinkles of chewy, tropical texture right in the batter.
- Cream of tartar (optional): A little help to stabilize and fluff up the batter even more.
- Heavy whipping cream: The key to fluffy, dreamy frosting.
- Powdered sugar: Sweetens and thickens the whipped cream frosting beautifully.
- Toasted shredded coconut (optional): Adds a crunchy, aromatic topping that finishes the cake with flair.
How to Make Coconut Cloud Cake Recipe
Step 1: Prepare Your Pans and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans thoroughly and either dust with flour or line with parchment paper to ensure your delicate layers don’t stick. A little prep at this stage sets the tone for baking success.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, and salt. This ensures your leavening and seasoning are evenly distributed, so every bite has perfect lift and balance.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture looks light and fluffy—about 3 to 4 minutes. This step is crucial because it introduces air into the batter, setting the foundation for that coveted cloud-like texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to add that subtle aromatic note that makes the cake irresistible.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the dry flour mixture and coconut milk to the batter, beginning and ending with the flour. Mix gently until just combined—overmixing can deflate the air you’ve worked so hard to build in earlier steps.
Step 6: Fold in Shredded Coconut
Gently fold in the sweetened shredded coconut to distribute those delightful chewy bursts of coconut evenly throughout the batter without losing fluffiness.
Step 7: Bake the Cake
Divide the batter equally into your prepared pans, smoothing the tops with a spatula so the cakes bake evenly. Pop them into your preheated oven and bake for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted comes out clean and the cakes spring back lightly when touched.
Step 8: Cool Before Frosting
Allow the cakes to cool in their pans for about 10 minutes—this helps them set a little so they don’t break apart. Then transfer them to a wire rack to cool completely. Patience here ensures a beautiful frosting finish.
Step 9: Prepare the Coconut Cream Frosting
In a large bowl, whip your heavy cream on high speed until stiff peaks form, then gently fold in powdered sugar and vanilla extract. The result is a fluffy, sweet frosting that feels as light as a cloud and tastes wonderfully coconutty.
Step 10: Assemble Your Coconut Cloud Cake Recipe
Place one cake layer on your serving platter and spread a generous helping of coconut cream frosting. Add the second layer on top and cover the entire cake with the remaining frosting, smoothing it out for a gorgeous finish.
Step 11: Garnish and Serve
Sprinkle toasted shredded coconut over the top for an extra crunch and toasting aroma that beautifully complements the gentle sweetness of the cake. Slice generously and get ready to wow your guests or indulge yourself!
How to Serve Coconut Cloud Cake Recipe
Garnishes
To elevate your Coconut Cloud Cake Recipe presentation, toasted shredded coconut is the star garnish—its nutty flavor and crispy texture contrast perfectly with the fluffy frosting. You can also add fresh tropical fruits like pineapple chunks or passion fruit seeds to bring a refreshing pop of color and tartness.
Side Dishes
This cake shines best when paired with light accompaniments like a fruity sorbet or a cup of aromatic tea. Fresh berries or mango slices also complement the coconut flavors, keeping the overall dessert experience bright and balanced.
Creative Ways to Present
For a fun twist, try turning this Coconut Cloud Cake Recipe into individual mini cakes or cupcakes, allowing everyone to enjoy their own perfectly portioned cloud of coconut delight. You can also add edible flowers or a drizzle of passion fruit sauce for an elegant touch that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Coconut Cloud Cake Recipe tightly covered in the refrigerator to preserve freshness. The cake stays moist and the frosting delightfully creamy for up to 3 days, making it perfect for enjoying over time without losing its magic.
Freezing
You can freeze the unfrosted cake layers wrapped in plastic wrap and then in foil for up to 2 months. When ready to enjoy, thaw them overnight in the fridge before frosting and assembling your cake for a freshly baked feel anytime you crave it.
Reheating
This cake is best enjoyed chilled or at room temperature; however, if you want to warm a slice, briefly let it sit out or gently warm it for a few seconds in the microwave. Avoid overheating to keep that delicate texture from drying out.
FAQs
Can I use coconut oil instead of butter in this Coconut Cloud Cake Recipe?
Yes, you can substitute coconut oil for butter for a more pronounced coconut flavor and a slightly different texture—just use the same amount in solid form and beat well for a fluffy batter.
Is there a dairy-free version of the Coconut Cloud Cake Recipe?
Absolutely! Use plant-based butter and a coconut-based whipping cream alternative, along with coconut milk, to keep this cake vegan and dairy-free while maintaining that rich coconut taste.
How do I get the frosting extra fluffy?
Make sure your heavy cream is well chilled before whipping, and beat on high speed until stiff peaks form. Adding cream of tartar to the cake batter also helps boost overall fluffiness in the cake layers themselves.
Can I make this cake gluten-free?
Yes, swapping the all-purpose flour with a gluten-free blend works well. Just ensure your baking powder is gluten-free too, and the texture should remain soft and delicious.
What’s the best way to toast shredded coconut?
To toast shredded coconut, spread it in a thin layer on a baking sheet and bake at 350°F (175°C) for 5–10 minutes, stirring occasionally until golden brown and fragrant. This adds a lovely crunch and deep coconut flavor to your final cake.
Final Thoughts
There’s something truly special about making and sharing this Coconut Cloud Cake Recipe with loved ones—it’s like gifting a slice of sunshine wrapped in fluffy, coconutty goodness. Whether you’re celebrating a milestone or simply craving a sweet escape, I wholeheartedly encourage you to try this recipe and delight in every heavenly bite!
Print
Coconut Cloud Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coconut Cloud Cake is a light, fluffy, and flavorful dessert featuring layers of moist coconut-infused cake with a creamy coconut whipped topping. Perfectly balanced with sweet shredded coconut mixed into the batter and topped with a luscious coconut cream frosting, this cake is a tropical delight that’s sure to impress at any celebration or cozy gathering.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened coconut milk (or regular milk)
- 1 cup sweetened shredded coconut
- 1/2 teaspoon cream of tartar (optional, for added fluffiness)
For the Frosting:
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut, toasted (optional for garnish)
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to ensure the cakes release easily after baking.
- Make the Cake Batter – Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate air and ensure a smooth batter. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the coconut milk. Begin and end with the flour mixture. Mix gently and just until combined to keep the cake light and tender.
- Fold in Shredded Coconut: Carefully fold in the sweetened shredded coconut to distribute it evenly throughout the batter without overmixing.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula. Place in the preheated oven.
- Bake Time: Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean, signaling that the cake is fully baked.
- Cool Cakes: Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely before frosting.
- Prepare the Coconut Cream Frosting: In a large mixing bowl, beat the heavy whipping cream on high speed with an electric mixer until stiff peaks form, creating a light and airy whipped cream base.
- Sweeten and Flavor Frosting: Add the powdered sugar and vanilla extract to the whipped cream and continue beating until the frosting is well combined, fluffy, and holds its shape.
- Assemble the Cake: Place one cooled cake layer onto your serving platter. Spread a generous layer of the coconut cream frosting evenly over the top.
- Add Second Layer and Frost: Place the second cake layer on top of the frosted first layer. Proceed to frost the top and sides of the entire cake with the remaining coconut cream frosting.
- Garnish: Optionally, sprinkle the toasted shredded coconut over the top of the cake for added flavor, texture, and an appealing visual finish.
- Serve: Slice the cake into servings and enjoy the light, fluffy, and tropical flavors of this delightful coconut cloud cake.
Notes
- Make sure the butter is properly softened for better creaming with sugar, which will contribute to the cake’s light texture.
- Using unsweetened coconut milk enhances the coconut flavor without adding extra sweetness, but regular milk can be substituted if unavailable.
- The cream of tartar is optional but can help stabilize the egg whites if you choose to separate eggs for a fluffier batter.
- To toast the shredded coconut for garnish, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- For best results, allow the cake layers to cool completely before frosting to prevent frosting from melting.
- This cake is best served fresh but can be stored covered in the refrigerator for up to 3 days.
