Soft as a cloud and dreamy with coconut essence in every bite, Coconut Cloud Cake is simply the dessert of your dreams. Imagine fluffy white layers laced with creamy coconut and finished with billows of whipped cream and a generous flurry of coconut flakes—a true showstopper for gatherings, celebrations, or any moment that needs a touch of sweetness. Whether you’re a longtime coconut lover or just looking for a dessert that tastes like sunshine, this cake is sure to become a fast favorite at your table.
Ingredients You’ll Need
One of my favorite things about Coconut Cloud Cake is that it relies on easy-to-find ingredients, yet each plays a crucial role in turning out a cake that’s both elegant and irresistible. Every element here helps create that signature soft crumb, delicate coconut flavor, and luscious, cloud-like frosting.
- White cake mix (15.25 oz): The perfect fluffy base, keeping this recipe approachable for bakers of any skill level.
- Coconut milk (1 cup, canned, full-fat): Adds moisture and an unmistakably rich coconut flavor throughout the cake.
- Vegetable oil (1/3 cup): Ensures an extra tender crumb, so each slice is melt-in-your-mouth soft.
- Egg whites (3 large): Help the cake maintain its light, airy texture and stunning white color.
- Coconut extract (1 teaspoon): Punches up that coconut essence for unmistakable flavor in every bite.
- Sweetened shredded coconut (1 cup in batter, 1/2 cup for garnish): Gives a gentle chew and beautiful coconut flecks inside and as a finishing touch.
- Heavy whipping cream (1 1/2 cups): Whipped up for the ultimate cloud-like frosting, soft and pillowy.
- Powdered sugar (1/4 cup): Sweetens the whipped cream just right, without making it heavy.
- Vanilla extract (1 teaspoon): Layers in warmth and depth to the whipped cream.
How to Make Coconut Cloud Cake
Step 1: Prepare the Cake Pans and Oven
Preheat your oven to 350°F and grease two 8-inch round cake pans generously. You want to make sure nothing sticks so those delicate coconut layers come out perfectly. Lining the bottoms with parchment circles is a great insurance policy for easy removal!
Step 2: Mix the Cake Batter
In a large bowl, combine the white cake mix, coconut milk, vegetable oil, egg whites, and coconut extract. Use an electric mixer on medium speed for about 2 minutes, making sure your batter is smooth and lump-free. The coconut milk is key to getting that signature flavor and ultra-moist texture.
Step 3: Add Shredded Coconut
Gently fold in 1 cup of sweetened shredded coconut to your batter. This not only infuses the cake with coconut flavor but also adds little bites of texture throughout each fluffy slice.
Step 4: Bake the Cakes
Evenly divide the batter between the prepared pans, smoothing the tops with a spatula. Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then run a knife around the edges and transfer them to a wire rack to cool completely—patience here ensures your frosting won’t melt!
Step 5: Whip the Cream Frosting
While the cakes cool, chill your mixing bowl in the freezer for a few minutes. Pour in the heavy whipping cream, powdered sugar, and vanilla extract, then beat on medium-high until stiff peaks form. It should be thick and cloud-like, but take care not to overbeat.
Step 6: Assemble the Coconut Cloud Cake
Place one cake layer on your serving plate. Spread a generous layer of whipped cream over the top, then gently position the second cake layer on top. Cover the whole cake with the remaining whipped cream, swirling it into soft, billowy peaks for that dreamy look.
Step 7: Add the Coconut Garnish and Chill
Sprinkle the remaining 1/2 cup of sweetened shredded coconut over the top and press it gently onto the sides. For even more flavor, toast the coconut first for a golden finish. Chill the assembled cake for at least 30 minutes—this step makes it easier to slice and gives the cake its perfect set texture.
How to Serve Coconut Cloud Cake
Garnishes
Decorate your Coconut Cloud Cake simply with extra shredded coconut, or get creative with toasted coconut flakes for a golden crunch. Edible flowers, fresh raspberries, or even a dusting of powdered sugar can make each slice look as magical as it tastes.
Side Dishes
Pair this fluffy delight with a fresh fruit salad, tangy lemon curd, or a scoop of mango sorbet. The light, tropical notes of the Coconut Cloud Cake are perfectly complemented by juicy, bright sides that add color and freshness to dessert plates.
Creative Ways to Present
For a party, slice the cake into petite squares and pop each onto cupcake liners for a playful grab-and-go option. Or, tier the layers for a simple coconut trifle in glass jars, alternating cake cubes, whipped cream, and coconut. However you serve it, every bite delivers that unmistakable coconut cloud magic.
Make Ahead and Storage
Storing Leftovers
Leftover Coconut Cloud Cake keeps well when stored in an airtight container in the refrigerator. The whipped cream stays fresh for up to three days, making this cake just as crave-worthy the next day.
Freezing
If you’d like to freeze slices for later, wrap them tightly in two layers of plastic wrap followed by foil. Store for up to one month. For best results, freeze before adding the final coconut garnish, and add it just before serving.
Reheating
There’s no need to reheat this cake, as it’s best enjoyed chilled. Simply let frozen slices thaw in the fridge overnight before serving to enjoy the soft, cloud-like texture at its best.
FAQs
Can I use a homemade cake base for my Coconut Cloud Cake?
Absolutely! If you love baking from scratch, you can substitute your favorite homemade white cake recipe. Just swap out the liquid for canned coconut milk, and add coconut extract to keep that signature flavor front and center.
What’s the best way to toast coconut for the top?
Spread sweetened shredded coconut in a single layer on a baking sheet, and bake at 325°F, stirring every few minutes, until golden brown (about 6-8 minutes). Watch closely—it can go from perfect to overdone in a flash!
Can I make Coconut Cloud Cake dairy-free?
Yes! Use your favorite dairy-free whipped topping and ensure your cake mix is dairy-free. Full-fat coconut cream works beautifully as a substitute for the heavy cream in the frosting for a completely dairy-free version.
How do I prevent the cake from becoming too dense?
Be sure not to overmix once you add the coconut. Gentle folding keeps the batter fluffy, and ensuring your baking powder (in the mix) is fresh will guarantee a light, cloud-like crumb.
Is it okay to make Coconut Cloud Cake a day ahead?
Making this cake a day ahead is a fantastic idea—the flavors meld and the texture becomes even softer after chill time. Just keep it tightly covered in the fridge to maintain ultimate freshness.
Final Thoughts
If you’re ready to bring a little sunshine to your table, there’s no better place to start than with Coconut Cloud Cake. With its ultra-fluffy texture and layers of coconut delight, it always earns rave reviews. Give it a try and let this cloud-like dessert steal the spotlight at your next gathering!
Print
Coconut Cloud Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Coconut Cloud Cake, a light and fluffy dessert that will transport you to a coconut paradise with every bite. This cake features layers of coconut-infused white cake, whipped cream frosting, and a generous sprinkling of sweetened shredded coconut for a delightful finish.
Ingredients
For the Cake:
- 1 box white cake mix (15.25 oz)
- 1 cup coconut milk (canned, full-fat)
- 1/3 cup vegetable oil
- 3 large egg whites
- 1 teaspoon coconut extract
- 1 cup sweetened shredded coconut
For the Frosting and Topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut (toasted or plain, for topping)
Instructions
- Preheat the oven and prepare the pans: Preheat the oven to 350°F and grease two 8-inch round cake pans.
- Prepare the cake batter: In a large bowl, mix the white cake mix, coconut milk, oil, egg whites, and coconut extract. Beat until smooth, then fold in the shredded coconut.
- Bake the cakes: Divide the batter between the pans, bake for 25–28 minutes, then cool on a wire rack.
- Make the whipped cream: Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble the cake: Layer the whipped cream between the cake layers, frost the top and sides, sprinkle with shredded coconut, and chill before serving.
Notes
- For extra coconut flavor, toast the shredded coconut topping.
- This cake is best served chilled and can be made a day in advance.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
