Coconut Cloud Cake is a soft, fluffy, and ethereally light dessert that captures the essence of tropical delight in every bite. It’s named for its airy texture and the dreamy taste of coconut cream, shredded coconut, and whipped frosting that come together like a cloud on your plate. This cake is a perfect celebration dessert, ideal for birthdays, holidays, or just to brighten any ordinary day with a touch of indulgence.
The History of Coconut Cloud Cake
The Coconut Cloud Cake draws inspiration from classic American coconut layer cakes, which gained popularity in the early 20th century as coconut became more widely available through trade. Originally, coconut was considered a luxury item and a symbol of tropical elegance. Traditional Southern-style coconut cakes, which were often made with a moist white cake, layered with coconut cream and covered in fluffy white frosting and shredded coconut, are the ancestors of today’s more modern versions. Over the years, bakers began to innovate on the idea, adding whipped cream frosting, cream cheese, mascarpone, or even coconut pudding fillings. The “cloud” concept comes from the texture — light as air, like eating a slice of a tropical sky.
Ingredients Breakdown
For the cake: 2 ½ cups cake flour (sifted), 1 tbsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 cup unsalted butter (softened), 1 ¾ cups granulated sugar, 5 large egg whites (room temperature), 1 tsp pure vanilla extract, 1 tsp coconut extract, 1 cup canned coconut milk (full-fat), ½ cup buttermilk. For the frosting: 1 ½ cups heavy whipping cream (chilled), 8 oz cream cheese (softened), 1 cup powdered sugar (sifted), 1 tsp vanilla extract, 1 tsp coconut extract, pinch of salt. For the topping and filling: 2 cups sweetened shredded coconut (toasted or plain), optional: ½ cup coconut cream or coconut jam for extra filling between layers.
Step-by-Step Recipe:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans, and line the bottoms with parchment paper for easy removal. 2. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside. 3. In a large bowl, using an electric mixer or stand mixer, cream the butter and sugar together until light and fluffy (about 3–5 minutes). 4. Add the egg whites one at a time, beating well after each addition until the mixture is glossy and smooth. 5. Stir in the vanilla and coconut extracts. 6. In a separate bowl or measuring cup, mix the coconut milk and buttermilk. 7. Alternately add the dry ingredients and milk mixture to the creamed butter mixture, starting and ending with dry ingredients. Mix until just combined — do not overmix. 8. Divide the batter evenly between the prepared pans and smooth the tops. 9. Bake for 22–28 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely. 10. While the cakes are cooling, prepare the frosting by whipping the heavy cream to soft peaks in a cold bowl. Set aside. 11. In another bowl, beat the cream cheese until smooth, then add the powdered sugar, vanilla, coconut extract, and salt. Mix until fully incorporated. 12. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. Chill for at least 30 minutes before frosting. 13. To assemble the cake, place one cake layer on a serving plate. Spread a thin layer of coconut cream or frosting, then sprinkle with shredded coconut. Repeat with the second layer. Add the final layer, then frost the entire cake with the whipped coconut frosting. Press shredded coconut all over the top and sides of the cake. Optional: top with toasted coconut, edible flowers, or coconut flakes for extra flair. Chill the cake for at least 1–2 hours before serving to let the flavors meld.
Tips for the Perfect Coconut Cloud Cake:
Use cake flour instead of all-purpose for the lightest, fluffiest crumb. Make sure all your ingredients, especially eggs and dairy, are at room temperature for the best batter consistency. Whip the egg whites separately if you want an even airier texture — gently fold them into the batter last. Don’t skip the parchment paper lining in your pans to avoid sticking. Chill the cake before slicing for clean, beautiful layers. Toasting the coconut can add an amazing nutty flavor and crunch if you prefer contrast in texture. For an ultra-moist cake, brush the layers lightly with coconut milk before frosting. You can also refrigerate the frosted cake overnight — it gets better the next day as the flavors deepen.
Variations and Customizations:
Add crushed pineapple to the filling for a Pina Colada twist. Replace cream cheese with mascarpone for a silkier frosting. Infuse the cake layers with lime zest or a splash of rum for a Caribbean flavor. Use coconut sugar instead of white sugar for a slightly caramelized taste. Add a thin layer of lemon curd or passion fruit in between the cake layers for a tangy contrast. Make it gluten-free by using a 1:1 gluten-free flour blend. Turn it into cupcakes for easier serving at parties. Decorate with tropical fruits like mango, kiwi, or toasted macadamia nuts for extra flair.
Health Considerations and Nutritional Value:
While Coconut Cloud Cake is definitely an indulgent dessert, it can be adjusted to fit dietary needs. A standard slice contains around 400–600 calories depending on portion size and ingredients. Coconut milk provides healthy fats (MCTs), while egg whites offer lean protein. Using unsweetened coconut and reducing the sugar in the frosting can make the cake less sweet but still flavorful. For a dairy-free version, use vegan butter, coconut whipped cream, and plant-based cream cheese. If you’re watching carbs, almond flour and monk fruit sweetener can be used for a low-carb version. Be mindful of portion sizes — a small slice satisfies without overdoing it.
FAQ
Q: Can I make this cake in advance? A: Yes! It actually tastes better the next day after the flavors meld. Store covered in the fridge for up to 3 days.
Q: Can I freeze the cake? A: Yes, wrap unfrosted layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before frosting.
Q: Can I use desiccated coconut instead of shredded? A: Yes, but it may have a drier texture. You can rehydrate it slightly with warm coconut milk.
Q: Can I make it vegan? A: Yes — use egg replacer, plant-based milk, vegan butter, and coconut cream-based frosting.
Q: How do I toast coconut? A: Spread it on a baking sheet and bake at 325°F (160°C) for 5–10 minutes, stirring often, until golden brown.
Coconut Cloud Cake Recipe
Ingredients
Cake Ingredients:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
Frosting Ingredients:
- 1½ cups heavy whipping cream
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
Topping:
- 1 cup sweetened shredded coconut can be toasted or used fresh, based on preference
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in both the vanilla and coconut extracts.
- Gradually add the dry ingredients to the batter, alternating with the coconut milk, mixing just until everything is combined.
- Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before assembling.
- To make the frosting, beat the cream cheese and powdered sugar together until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully combined.
- Place one cake layer on your serving plate, spread a layer of frosting on top, then add the second layer and frost the top and sides of the cake. Press the shredded coconut onto the sides and surface to create a soft, cloud-like appearance.
- Refrigerate the finished cake for at least 1 hour before serving for best texture and flavor.