Coconut Cloud Cake Recipe
Let me introduce you to Coconut Cloud Cake, an absolute dream-come-true dessert for anyone who loves all things coconut! Imagine two pillowy layers of moist cake, each infused with rich coconut milk and flecks of sweet coconut, stacked high and swirled with a light-as-air whipped cream frosting. Each bite is a melt-in-your-mouth celebration of coconut’s finest qualities: creamy, nutty, and just a touch tropical. Whether you’re treating yourself or dazzling friends at a celebration, this Coconut Cloud Cake is pure joy on a plate and guaranteed to conjure up blissful smiles!
Ingredients You’ll Need
You’ll be amazed how a handful of simple yet carefully chosen ingredients come together to create something so heavenly. Every component has a purpose here, building up the flavor, the tender crumb, and the cloudlike finish of our Coconut Cloud Cake.
- Cake flour: Lighter than all-purpose flour, this gives the cake its supremely soft, fluffy texture.
- Baking powder: The lift behind your airy layers, ensuring every bite is light and springy.
- Salt: A tiny bit deepens all those sweet flavors and balances the coconut notes beautifully.
- Unsalted butter (softened): For richness and that classic, tender crumb; make sure it’s at room temperature for easy creaming.
- Granulated sugar: Sweetens the cake and helps create a delicate, moist texture.
- Large eggs (room temperature): Bring structure and richness; room temp eggs blend in smoothly for a lush batter.
- Pure vanilla extract: Adds a cozy, aromatic note that enhances both the cake and frosting.
- Coconut extract: The secret ingredient for a full coconut flavor in every forkful!
- Coconut milk (canned, well-shaken): For luscious moisture and rich coconut taste; be sure it’s well-shaken for a consistent texture.
- Shredded sweetened coconut: Flecked throughout the cake for extra coconut bites and lovely texture.
- Heavy whipping cream (cold): This is key for the frosting to whip up light and billowy—chilling your bowl helps, too!
- Powdered sugar: For lightly sweetening the frosting while keeping it silky smooth.
- Sweetened shredded coconut (toasted or untoasted): The iconic snowy topping—toast for nutty flavor or leave un-toasted for full-on cloud vibes.
How to Make Coconut Cloud Cake
Step 1: Prep Your Cake Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper—this ensures your Coconut Cloud Cake layers will release like a dream. Little details like this make all the difference when you want neat, beautiful layers!
Step 2: Make the Cake Batter
Whisk together your cake flour, baking powder, and salt in a medium bowl. In a large bowl, beat softened butter with sugar until ultra-light and fluffy—this usually takes about three minutes and you truly want it airy. Add eggs one at a time, mixing well after each, then stir in the vanilla and coconut extracts. Now, alternate adding the dry ingredients and coconut milk to your butter mixture, beginning and ending with dry. This approach keeps the batter soft and smooth. Last, fold in the shredded coconut gently. It’s pure coconut bliss in the making!
Step 3: Bake the Cakes
Divide the batter evenly between your prepared pans and smooth the tops. Slide them into the oven and bake 25 to 30 minutes, until a toothpick comes out clean and the edges look lightly golden. Let the cakes cool in their pans for about 10 minutes, then carefully turn out onto wire racks. They need to cool completely before frosting, so try to resist nibbling!
Step 4: Whip Up the Coconut Frosting
Chill your mixing bowl and beaters for a few minutes—cold tools help the heavy cream whip up faster and lighter. Beat the cream, powdered sugar, vanilla, and coconut extract together until stiff peaks form. Watch closely; you want it fluffy and cloudlike, but not overbeaten. This frosting turns every layer into utter coconut perfection.
Step 5: Assemble Your Coconut Cloud Cake
Place your first cake layer on a serving plate. Spread a generous layer of whipped cream frosting, then gently place the second cake layer on top. Frost the top and sides, swirling plenty of creamy goodness all around. Now, press sweetened shredded coconut liberally onto the surface, encasing your Coconut Cloud Cake in a gorgeous snowy coating. Refrigerate for at least one hour—this helps everything set up nicely for picture-perfect slicing.
How to Serve Coconut Cloud Cake
Garnishes
Finish your Coconut Cloud Cake with a flurry of sweetened shredded coconut over the top and sides—it’s that classic “cloudy” look everyone adores. For an extra special touch, try using toasted coconut for golden color and extra crunch. Fresh berries or even a sprinkle of edible flowers make for a stunning, party-worthy centerpiece!
Side Dishes
Coconut Cloud Cake pairs beautifully with fresh fruit platters (think strawberries, kiwi, mango, or pineapple for a true tropical vibe). For a cooler treat, serve each slice with a scoop of coconut or vanilla ice cream. To offset the sweetness, a lightly sweetened mint tea or espresso is a simple, elegant match.
Creative Ways to Present
Get playful with presentation! Slice the Coconut Cloud Cake into petite squares for a tea party tray, or cut round layers into mini cakes for individual servings. Mason jar trifles with cubes of cake, layered whipped cream, and coconut are absolutely adorable for picnics. Elegant cake stands or fresh, green banana leaves add a tropical flourish that’s irresistibly charming.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Coconut Cloud Cake covered in the refrigerator; a cake dome or a loose wrap of plastic keeps the whipped cream frosting from absorbing fridge odors. The cake stays lovely and moist for up to two days—simply re-fluff the coconut topping with a fork if it’s gotten a bit compacted.
Freezing
For longer storage, freeze individual slices of Coconut Cloud Cake. Place slices on a parchment-lined tray and freeze until solid, then wrap each piece snugly in plastic and slip them into a zip-top bag. Thaw overnight in the fridge before serving for best texture.
Reheating
Coconut Cloud Cake is best enjoyed chilled or at cool room temperature, so no reheating is necessary. If you prefer a softer bite, simply let a slice sit at room temperature for about 20 minutes before enjoying—this brings out the coconut flavor even more!
FAQs
Can I use all-purpose flour instead of cake flour?
You can, but cake flour truly gives Coconut Cloud Cake its ultra-tender, soft crumb. If you only have all-purpose, measure out 2½ cups and remove 5 tablespoons, replacing them with 5 tablespoons of cornstarch. Sift together and use as directed!
Can the frosting be made ahead of time?
Yes! Whip up the cream frosting a few hours in advance and keep it covered and chilled in the fridge. Give it a quick whip to freshen it up before assembling the cake, just in case it’s settled a bit.
I love extra coconut flavor. Any tips?
Absolutely! For a real coconut punch, brush cooled cake layers lightly with coconut milk before adding frosting. You can also double the coconut extract in the batter or the frosting if you want a truly bold flavor.
Can I make this cake gluten-free?
Yes! Substitute a measure-for-measure gluten-free all-purpose baking flour for the cake flour. The texture may be slightly less delicate, but you’ll still get that irresistible Coconut Cloud Cake experience.
How do I toast shredded coconut for the topping?
Spread your shredded coconut on a baking sheet and bake at 325°F (165°C) for 5 to 8 minutes, stirring occasionally, until golden brown. Keep a close eye—it goes from perfect to burnt pretty quickly!
Final Thoughts
If you’re longing for a dessert that’s ethereal, impressive, and absolutely luscious, Coconut Cloud Cake is the recipe for you. There’s just something magical about the combination of tender coconut cake and pillowy whipped cream that turns every bite into a mini-vacation. Treat yourself and your loved ones—you’ll be thinking about that next slice long after it’s gone!
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Coconut Cloud Cake Recipe
- Total Time: 1 hour (plus cooling and chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Coconut Cloud Cake! A light and airy coconut cake filled with a luscious whipped cream frosting and topped with toasted coconut for a delightful dessert experience.
Ingredients
Cake:
- 2½ cups cake flour, 1 tablespoon baking powder, ½ teaspoon salt, 1 cup unsalted butter (softened), 2 cups granulated sugar, 4 large eggs (room temperature), 1 teaspoon pure vanilla extract, 1 teaspoon coconut extract, 1 cup coconut milk (canned, well-shaken), ½ cup shredded sweetened coconut
Frosting:
- 2 cups heavy whipping cream (cold), ½ cup powdered sugar, 1 teaspoon pure vanilla extract, ½ teaspoon coconut extract
Topping:
- 2 cups sweetened shredded coconut (toasted or untoasted)
Instructions
- Make the Cake Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line bottoms with parchment paper. In a medium bowl, whisk together cake flour, baking powder, and salt. In a large mixing bowl, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts. Alternate adding dry ingredients and coconut milk to the batter, beginning and ending with dry ingredients. Fold in shredded coconut. Divide batter evenly between prepared pans. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Frosting In a chilled mixing bowl, beat heavy cream, powdered sugar, vanilla, and coconut extract until stiff peaks form.
- Assemble the Cake Place one cake layer on a serving plate. Spread with whipped cream frosting. Top with second cake layer and frost the top and sides. Press shredded coconut onto the frosting to cover completely.
- Chill & Serve Refrigerate for at least 1 hour before slicing for clean cuts.
Notes
- For extra coconut flavor, brush cake layers with coconut milk before frosting. This cake is best eaten within 2 days and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 105 mg
