“Easy to see where it gets the name from! Light, sweet, and absolutely HEAVENLY! Going to be making this recipe again and again.”
60 1 minute read
Coconut Cloud Cake This Coconut Cloud Cake truly earns its name—light, fluffy, and bursting with tropical flavor. Moist layers infused with coconut milk and topped with a velvety coconut cream frosting make this cake a dreamy treat for celebrations or when you just need a sweet getaway.
✨ Ingredients
For the Cake:
Ingredient
Amount
Cake flour
2 ¾ cups
Baking powder
1 tablespoon
Salt
1 teaspoon
Granulated sugar
1 ½ cups
Unsalted butter, softened
¾ cup
Egg whites
4
Whole egg
1
Heavy whipping cream
1 cup
Vanilla extract
1 ½ teaspoons
Coconut extract
2 teaspoons
Full-fat coconut milk (for soaking)
1 (15 oz) can
For the Topping:
Ingredient
Amount
Cream cheese, softened
1 (8 oz) block
Granulated sugar
½ cup
Vanilla extract
1 teaspoon
Coconut extract
2 teaspoons
Heavy whipping cream, chilled
2 cups
Sweetened shredded coconut
1 cup
🧁 Instructions
1. Bake the Cake
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch cake pan.
In a large bowl, sift together the cake flour, baking powder, and salt. Stir in the sugar.
Cut the butter into pieces and add gradually to the dry mixture, beating with a hand mixer until it resembles coarse crumbs.
Mix in the egg whites, then the whole egg, one at a time, just until incorporated.
Add the heavy cream, vanilla extract, and coconut extract. Beat for 1–2 minutes until smooth and fluffy.
Pour the batter into the pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and immediately poke small holes across the surface using a fork.
Shake the coconut milk well, then slowly pour it evenly over the warm cake, letting it soak in fully.
Allow the cake to cool completely at room temperature.
2. Make the Coconut Frosting
In a large bowl, beat the cream cheese until creamy and smooth.
Add sugar, vanilla, and coconut extract and continue mixing until well blended.
Slowly drizzle in the cold heavy cream, beating on medium-high speed until stiff peaks form (about 3–4 minutes). Avoid overbeating.
3. Assemble and Chill
Once the cake is fully cooled and the coconut milk is absorbed, spread the whipped coconut frosting evenly over the top.
Sprinkle generously with shredded coconut.
Refrigerate the cake for at least 1–2 hours (or longer) to allow the flavors to blend and the topping to set.
