Name: Coconut Cloud Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 1 1/2 cups heavy whipping cream; 8 ounces cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract (for frosting); 1 teaspoon coconut extract (for frosting); 1 cup sweetened shredded coconut, toasted or fresh

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I love making this Coconut Cloud Cake whenever I want a dessert that feels light, elegant, and full of tropical flavor. The soft coconut-infused cake layers pair beautifully with a creamy whipped cream cheese frosting, while the shredded coconut creates a snowy finish that looks just as impressive as it tastes. Whether I’m celebrating a special occasion or simply treating myself, this cake always brings a little taste of paradise to the table.

Coconut Cloud Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 ½ cups all-purpose flour

2 ½ teaspoons baking powder

½ 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

1 ½ cups heavy whipping cream

8 ounces cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon coconut extract

1 cup sweetened shredded coconut, toasted or fresh

Directions

I preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans before lining them with parchment paper.

I whisk together the flour, baking powder, and salt in a medium bowl.

In a large mixing bowl, I beat the butter and granulated sugar until the mixture becomes light and fluffy.

I add the eggs one at a time, beating well after each addition.

I stir in the vanilla extract and coconut extract.

I alternate adding the dry ingredients and coconut milk, beginning and ending with the dry ingredients, mixing only until everything is combined.

I divide the batter evenly between the prepared cake pans and smooth the tops.

I bake the cakes for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. I let the cakes cool completely on a wire rack.

To prepare the frosting, I beat the softened cream cheese with the powdered sugar until smooth.

In another bowl, I whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.

I mix in the vanilla extract and coconut extract.

I place one cake layer on a serving plate and spread an even layer of frosting over the top.

I add the second cake layer and frost the top and sides.

I gently press the shredded coconut onto the sides and sprinkle more over the top.

I refrigerate the finished cake for at least 1 hour before slicing and serving.

Servings and Timing

Servings: 10

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Calories: Approximately 450 kcal per serving

Variations

I sometimes toast the shredded coconut before decorating the cake for a richer, nuttier flavor and extra crunch. When I want a brighter tropical taste, I add a thin layer of pineapple preserves between the cake layers. For a more intense coconut flavor, I substitute part of the coconut milk with coconut cream. If I need a festive presentation, I decorate the top with fresh berries or edible flowers for a colorful contrast.

Storage/Reheating

I store the cake in an airtight container in the refrigerator for up to 4 days because of the cream cheese and whipped cream frosting. Before serving, I let it sit at room temperature for about 20 minutes so the cake and frosting soften slightly. I also freeze individual slices, wrapped tightly in plastic wrap and placed in a freezer-safe container, for up to 2 months. I thaw them overnight in the refrigerator before enjoying. Since this is a chilled frosted cake, I do not reheat it.

FAQs

Can I use coconut cream instead of coconut milk?

I can substitute coconut cream for a richer and more pronounced coconut flavor, although the cake will have a slightly denser texture.

Can I make this cake ahead of time?

I often bake the cake layers a day in advance and store them tightly wrapped. I frost and decorate the cake before serving for the freshest results.

Can I use unsweetened shredded coconut?

I can use unsweetened shredded coconut if I prefer a less sweet finish while still enjoying plenty of coconut flavor.

Why is my cake dense instead of fluffy?

I make sure not to overmix the batter and always use room-temperature ingredients, which helps create a lighter, airier cake.

Can I freeze the entire cake?

Yes. I wrap the fully assembled cake securely and freeze it for up to 2 months. I thaw it overnight in the refrigerator before serving.

Conclusion

I always enjoy making this Coconut Cloud Cake because it combines soft, fluffy cake layers with a creamy frosting and a beautiful coconut coating. Its light texture and tropical flavor make it an excellent choice for celebrations, holidays, or any time I want an elegant homemade dessert that everyone will remember.

📖 Recipe:

Coconut Cloud Cake

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Author: Cheryl
Total Time: 50 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

A light and fluffy coconut cake with tender layers, a creamy whipped cream cheese frosting, and a snowy coating of shredded coconut. Perfect for celebrations or whenever you're craving a tropical-inspired dessert.

Instructions

Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
Whisk together the flour, baking powder, and salt in a medium bowl.
Beat the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and coconut extract.
Alternately add the dry ingredients and coconut milk, beginning and ending with the dry ingredients. Mix just until combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
For the frosting, beat the cream cheese and powdered sugar until smooth.
In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
Mix in the vanilla extract and coconut extract.
Place one cake layer on a serving plate, spread frosting over the top, then add the second layer.
Frost the top and sides of the cake.
Press the shredded coconut onto the sides and sprinkle additional coconut over the top.
Refrigerate the cake for at least 1 hour before slicing and serving.