Coconut Cloud Cake is a light, fluffy, and delightfully airy dessert that lives up to its name by offering a cloud-like texture with a burst of coconut flavor in every bite. Perfect for warm-weather gatherings, spring holidays, or any time you crave something sweet but not heavy, this cake combines tender sponge layers with whipped coconut cream and a generous coating of shredded coconut. Its ethereal quality comes from the use of whipped egg whites or whipped cream, giving it a melt-in-your-mouth softness that feels almost weightless. Both visually elegant and refreshingly tropical, Coconut Cloud Cake is ideal for both casual afternoon teas and formal celebrations. With the sweetness of coconut balanced by the lightness of the sponge, it’s a dessert that pleases coconut lovers and wins over even those who typically shy away from richer cakes.
The History of Coconut Cloud Cake
Coconut has long been a beloved ingredient in desserts around the world, especially in tropical regions where the fruit is readily available. The concept of a “cloud cake,” characterized by its light texture, likely evolved from classic chiffon and angel food cakes, which gained popularity in America in the early-to-mid 20th century. These types of cakes were revolutionary for their use of oil and whipped egg whites to achieve a soft, airy crumb. Coconut Cloud Cake is a natural evolution of these styles, merging the fluffy nature of chiffon or sponge cake with the sweet, exotic flavor of coconut. The popularity of coconut cakes in the Southern United States and the increased availability of coconut milk, cream, and flakes have helped this variation become a modern favorite. Its appeal lies in the way it transforms a humble tropical ingredient into something luxurious and ethereal.
Ingredients Breakdown
For the Cake:
- 1 ¾ cups (220g) cake flour or sifted all-purpose flour
- 1 tablespoon (15g) cornstarch (if using all-purpose flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (120ml) vegetable oil
- 6 large egg whites, at room temperature
- 4 large egg yolks
- 1 cup (200g) granulated sugar
- ¾ cup (180ml) coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
For the Whipped Coconut Frosting:
- 1 ½ cups (360ml) heavy whipping cream, chilled
- ½ cup (120ml) full-fat coconut cream (scooped from top of chilled can)
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups (113g) sweetened shredded coconut, lightly toasted or plain for decorating
Step-by-Step Recipe:
Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 8-inch or three 6-inch round cake pans with parchment paper. In a large mixing bowl, sift together the flour, cornstarch (if using), baking powder, baking soda, and salt. In another bowl, beat the egg yolks with the sugar until pale and thick, then slowly whisk in the oil, coconut milk, vanilla, and coconut extracts. In a clean bowl, whip the egg whites using a hand or stand mixer until stiff peaks form. Gently fold the dry ingredients into the yolk mixture in batches, then carefully fold in the whipped egg whites in three additions to maintain the airy texture. Pour the batter evenly into the prepared pans and smooth the tops. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely. To make the frosting, combine the chilled whipping cream, coconut cream, powdered sugar, and vanilla in a mixing bowl and beat until medium to stiff peaks form. Once the cakes are completely cool, spread the whipped coconut frosting between the layers and over the top and sides. Gently press shredded coconut onto the sides and top of the cake. Refrigerate for at least 30 minutes before slicing and serving for best results.
Tips for the Perfect Coconut Cloud Cake
Use room-temperature eggs for better volume and stability when whipping the egg whites. Be gentle when folding in the whipped egg whites to preserve the airiness of the batter. For extra coconut flavor, lightly toast the shredded coconut before using it to decorate the cake, but allow it to cool completely first. Use full-fat coconut milk and coconut cream for the richest flavor and best texture in the frosting. Chill your mixing bowl and beaters before whipping cream to help it whip more quickly and hold its shape better. For ultra-smooth frosting, sift the powdered sugar before adding it to the cream mixture. Make sure the cake is fully cooled before frosting to avoid melting the whipped topping.
Variations and Customizations
Add a layer of pineapple jam or lemon curd between the cake layers for a tropical twist. Mix in finely chopped macadamia nuts or almonds for texture. Make it dairy-free by using coconut whipped topping and replacing the heavy cream with additional coconut cream. For a chocolate-coconut version, add a layer of chocolate ganache between layers or dust cocoa powder over the frosting. To create a snowball effect, use only untoasted coconut for the exterior. Add fresh berries between layers for a fruity contrast to the creamy coconut. Use coconut sugar or honey as a natural sweetener alternative in the cake batter. Infuse the frosting with lime zest or rum extract for a Caribbean-inspired flair.
Health Considerations and Nutritional Value
While Coconut Cloud Cake is undeniably a dessert, it offers a lighter texture and fewer rich ingredients compared to traditional buttercream cakes. Using whipped cream instead of buttercream reduces overall fat and calorie content, especially when made with part coconut cream. Coconut contains medium-chain triglycerides (MCTs), which may support energy and metabolism. However, it is still high in saturated fats, so moderation is key. You can increase the nutritional value by using whole grain pastry flour or a gluten-free blend with added fiber. Reducing the sugar in both cake and frosting without significantly altering taste is also an option for a slightly healthier version. For those with lactose intolerance, the whipped coconut frosting makes it easier to enjoy a dairy-reduced version of the cake.
FAQ
Can I make this cake ahead of time? Yes, the cake layers can be baked a day ahead and stored covered at room temperature. The frosted cake can be refrigerated for up to 2 days.
Can I freeze the cake? Yes, unfrosted layers freeze well. Wrap them tightly and freeze for up to 2 months. Thaw completely before decorating.
What’s the best way to store leftovers? Store in an airtight container in the refrigerator for 3–4 days. Bring to room temperature before serving.
Can I use canned whipped cream instead? It’s not recommended, as it won’t hold up well for frosting and decorating. Use freshly whipped cream or coconut-based whipped topping.
Is this recipe gluten-free? Not as written, but it can be adapted using gluten-free all-purpose flour and adding xanthan gum if needed.
Can I make cupcakes with this batter? Absolutely. Divide the batter into cupcake liners and bake at 350°F for about 15–18 minutes.
How do I ensure the whipped cream holds up? Chill all utensils and ingredients before whipping, and stabilize with a bit of cornstarch or instant pudding mix if needed.
Coconut Cloud Cake
Ingredients
Cake
- 1 cup cake flour sifted before measuring
- 1½ cups granulated sugar divided
- 1¾ cups egg whites at room temperature approximately 14 large eggs
- 1 tablespoon warm water
- ½ teaspoon salt
- 1½ teaspoons cream of tartar
- 2 teaspoons pure vanilla extract
Seven Minute Frosting
- 3 large egg whites either cold or at room temperature
- 1¼ cups granulated sugar
- 5 tablespoons water
- ¼ teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- ½ cup sweetened flake coconut
Topping
- 3 cups sweetened flake coconut
Instructions
Cake
- Preheat your oven to 350°F (175°C). Place the sugar into a food processor or blender and pulse for about 30 seconds to create a finer texture. Measure out 1 cup of the processed sugar and sift it together with the cake flour using a fine-mesh sieve. Repeat the sifting process two more times to ensure a light, airy mixture. Set aside.
- In the bowl of a stand mixer or a large mixing bowl, combine the egg whites and warm water. Using the whisk attachment on low speed, mix until the egg whites become foamy. Add the salt, cream of tartar, and vanilla extract. Increase the mixer speed to medium and continue beating until soft peaks begin to form. Gradually increase the speed to medium-high, and slowly sprinkle in the remaining ½ cup of sugar, one tablespoon at a time. Continue beating until stiff but glossy peaks form. The peaks should stand upright without collapsing and maintain a shiny appearance.
- Remove the bowl from the mixer. Using a spatula, gently fold the sifted flour and sugar mixture into the beaten egg whites in six separate additions. Be sure to fold carefully and efficiently to avoid deflating the batter.
- Transfer the batter into an ungreased 10-inch tube pan with a removable bottom. Smooth the top with an offset spatula and run a knife through the batter to eliminate any air bubbles. Bake for 35 to 40 minutes, or until the top of the cake is golden brown and springs back when lightly touched.
- Invert the cake pan immediately—either using the pan’s built-in legs or by placing it upside down over the neck of a glass bottle—and allow the cake to cool completely for about 1 hour. Once cool, carefully run a thin, sharp knife around the outer edges of the cake and along the center tube to loosen it. Invert the cake onto a serving plate, bottom side up, and set aside while you prepare the frosting.
Seven Minute Frosting
- Place a heatproof mixing bowl (preferably the bowl of your stand mixer) over a saucepan filled with simmering water. The water should be hot with small bubbles forming, but not boiling.
- Add the egg whites, sugar, water, and cream of tartar to the bowl. Whisk the mixture constantly over medium heat until the sugar has fully dissolved and the mixture is foamy—this should take about 5 minutes.
- Attach the bowl to the stand mixer fitted with the whisk attachment. Beat on high speed until the frosting becomes thick, glossy, and voluminous. This process may take up to 7 minutes. Once the frosting reaches the desired texture, whisk in the vanilla extract.
- Use a long serrated knife to carefully slice off the top 1½ inches of the cooled cake, being careful not to break it. Set this top layer aside. Cut a channel into the bottom layer of the cake, approximately 1 inch wide and 1 inch deep, positioned halfway between the center and outer edge. Fill this channel with a portion of the frosting, then spread more frosting across the exposed surface of the bottom layer. Sprinkle sweetened flake coconut over the frosted layer.
- Gently replace the reserved top layer of cake. Spread the remaining frosting evenly over the top and sides of the cake.
Topping
- Generously sprinkle the sweetened flake coconut over the entire cake, gently pressing it into the frosting along the sides and across the top to ensure full coverage.