If you have a soft spot for desserts that feel like a gentle hug, this Coconut Cloud Cake Recipe is about to become your new favorite. Imagine biting into a cake so light and fluffy it practically melts in your mouth, with the tropical sweetness of coconut woven through every tender crumb. This cake isn’t just dessert; it’s a little slice of paradise, perfect for celebrations or whenever you want to treat yourself to something special yet wonderfully simple.
Ingredients You’ll Need
Every ingredient in this Coconut Cloud Cake Recipe plays a key role in crafting its delicate texture and luscious flavor. Each element is straightforward but essential, coming together to create a cake that’s as airy as a cloud yet deeply satisfying.
- All-purpose flour: Provides the structure needed, keeping the cake tender without being dense.
- Baking powder: Your ticket to a light, fluffy rise that gives the cake its signature softness.
- Salt: Enhances and balances the sweetness, intensifying the coconut flavor.
- Unsalted butter, softened: Adds moisture and richness, lending a creamy texture.
- Granulated sugar: Sweetens the cake and contributes to a lovely golden crumb.
- Large eggs: Bind everything together and provide lift in combination with baking powder.
- Vanilla extract: Brings a subtle warmth that complements the coconut’s tropical notes.
- Unsweetened coconut milk: Infuses extra coconut flavor and adds moisture without heaviness.
- Sweetened shredded coconut: Distributes bursts of chewy coconut texture throughout the cake.
- Cream of tartar (optional): Helps stabilize the eggs and makes the cake even fluffier.
- Heavy whipping cream: Essential for the cloud-like frosting with a velvety finish.
- Powdered sugar: Sweetens and lightens the frosting perfectly.
- Toasted shredded coconut (optional): Adds a delightful crunch and gorgeous golden color for garnish.
How to Make Coconut Cloud Cake Recipe
Step 1: Prepare the Cake Pans
Start by preheating your oven to 350°F (175°C) and properly preparing two 8-inch round cake pans. Grease and flour them or line with parchment paper to ensure the layers slide right out without sticking. It’s a small step that makes a big difference in your cake’s presentation and overall texture.
Step 2: Make the Cake Batter
Whisk together the all-purpose flour, baking powder, and salt in a medium bowl, making sure there are no lumps. Setting this mixture aside early keeps the flour ready for a smooth, even incorporation later on.
Step 3: Beat Butter and Sugar
In a separate large bowl, beat the softened butter and granulated sugar together on medium-high speed until the mixture becomes light, fluffy, and pale in color, about 3 to 4 minutes. This step adds air, which is essential for the cake’s signature cloud-like rise.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This careful mixing helps maintain the air you just built into the butter and sugar. Stir in the vanilla extract last to intensify the flavor base for the cake.
Step 5: Combine Flour Mixture and Coconut Milk
Gradually add the dry flour mixture, alternating with the coconut milk, beginning and ending with the flour. Mix gently until just combined to avoid overworking the batter which could make the cake dense.
Step 6: Fold in Shredded Coconut
Gently fold the sweetened shredded coconut into the batter to disperse its chewy, tropical bursts evenly throughout. This addition gives the cake a lovely texture contrast that’s hard to resist.
Step 7: Bake the Cake
Divide the batter evenly between your prepared cake pans and smooth out the tops with a spatula to ensure even rising. Pop them into the oven to bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean—this signals perfect doneness.
Step 8: Cool Completely
Once out of the oven, allow the cakes to cool in their pans for about 10 minutes to firm up slightly, making them easier to remove. Then transfer the cakes to a wire rack to cool completely, a crucial step before frosting so the cream stays light and dreamy.
Step 9: Prepare the Coconut Cream Frosting
With chilled heavy whipping cream, beat it on high speed until stiff peaks form. Add powdered sugar and vanilla extract, then continue beating until you have a fluffy, cloud-like frosting ready to crown your cake.
Step 10: Assemble and Frost
Place one cake layer on your serving platter and spread a generous layer of frosting over the top. Add the second cake layer, then cover the entire cake with the remaining frosting. This layering keeps every bite rich and creamy.
Step 11: Garnish and Serve
For that extra touch of flair and texture, sprinkle toasted shredded coconut on top of your frosted cake. Slice and enjoy the glorious softness and coconut goodness that make this Coconut Cloud Cake Recipe so irresistible.
How to Serve Coconut Cloud Cake Recipe
Garnishes
To elevate your presentation and taste, a light dusting of toasted shredded coconut adds crunch and an appealing golden hue. You can also scatter edible flowers or a drizzle of melted white chocolate to make it look extra festive and inviting.
Side Dishes
This cake pairs beautifully with fresh tropical fruits like mango, pineapple, or kiwi to complement its coconutty character. A light cup of tea or a chilled glass of coconut water also makes a refreshing accompaniment without overpowering the delicate flavors.
Creative Ways to Present
Why not turn this cake into mini individual servings by making cupcakes topped with the same fluffy frosting and toasted coconut? Or slice it into layers for parfait-like desserts with alternating fruit and cream layers. Your imagination is the limit when it comes to this versatile recipe.
Make Ahead and Storage
Storing Leftovers
Once frosted, cover your coconut cloud cake tightly with plastic wrap or store in an airtight container. Keep it refrigerated to preserve freshness and maintain the creamy frosting texture for up to 3 days.
Freezing
If you want to save some for later, this cake freezes well. Wrap the slices or whole cake tightly in plastic wrap followed by aluminum foil, then freeze for up to 2 months. When ready, thaw overnight in the fridge to maintain that dreamy softness.
Reheating
Since this cake is best enjoyed cool, reheating isn’t necessary. However, if you prefer, bring slices to room temperature before serving to enjoy the frosting at its creamiest.
FAQs
Can I use regular milk instead of coconut milk?
Absolutely! While coconut milk adds extra tropical flavor, regular milk works just fine and still keeps the cake moist and tender.
Is the cream of tartar necessary?
You can skip the cream of tartar if you don’t have it. It helps stabilize the eggs for fluffiness, but the cake will still turn out light and delicious without it.
How do I get shredded coconut to toast perfectly?
Toast shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown and fragrant. Keep a close eye to avoid burning!
Can I make this cake gluten-free?
With some experimentation, substituting the all-purpose flour for a gluten-free blend may work, but results can vary with texture. Make sure your blend contains xanthan gum for best structure.
What’s the best way to keep the frosting stable?
Make sure your heavy cream is very cold before whipping, and whip to stiff peaks but avoid overwhipping, which can cause it to separate.
Final Thoughts
This Coconut Cloud Cake Recipe is such a joy to make and even more delightful to eat. Its airy, tender crumb paired with luscious coconut cream frosting will have you coming back for seconds and sharing it with everyone you love. Give it a try — your taste buds will thank you!
Print
Coconut Cloud Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coconut Cloud Cake is a light, fluffy, and moist dessert featuring tender layers filled and frosted with a sweet coconut cream frosting. With a perfect balance of shredded coconut throughout the batter and a delicate whipped cream topping, this cake offers a tropical flair that melts in your mouth. Ideal for gatherings, celebrations, or a special treat, this cake combines classic baking techniques with the subtle richness of coconut for an irresistibly airy dessert.
Ingredients
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened coconut milk (or regular milk)
- 1 cup sweetened shredded coconut
- 1/2 teaspoon cream of tartar (optional, for added fluffiness)
Frosting Ingredients
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut, toasted (optional for garnish)
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to ensure easy removal of the cake layers.
- Make the Cake Batter – Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture becomes light, fluffy, and pale in color, which should take about 3-4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure they are fully combined. Then stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the coconut milk. Begin and end with the flour mixture, mixing just until everything is combined to avoid overmixing.
- Fold in Shredded Coconut: Gently fold in the sweetened shredded coconut, evenly distributing it throughout the batter without deflating the mixture.
- Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans, smoothing the tops with a spatula. Place the pans in the preheated oven.
- Bake Until Done: Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean indicating they are fully baked.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. After partially cooling, transfer the cakes to a wire rack to cool completely before frosting.
- Prepare the Coconut Cream Frosting: In a large mixing bowl, beat the heavy whipping cream with an electric mixer on high speed until stiff peaks form, ensuring the cream is cold for best results.
- Add Sugar and Flavoring: Add the powdered sugar and vanilla extract to the whipped cream. Continue mixing until the frosting is well combined, smooth, and fluffy.
- Assemble the Cake: Place one cooled cake layer on a serving platter. Spread a generous amount of the coconut cream frosting evenly over the layer.
- Add Second Layer and Frost: Place the second cake layer on top of the frosted first layer. Use the remaining frosting to cover the entire cake, smoothing the top and sides.
- Garnish: Optionally, sprinkle toasted shredded coconut on top of the frosted cake to add texture and enhance the coconut flavor.
- Serve: Slice the Coconut Cloud Cake and serve it to enjoy a delightfully light and fluffy coconut dessert.
Notes
- Ensure butter and eggs are at room temperature to achieve the best batter texture.
- Use cold heavy whipping cream for easier whipping to stiff peaks.
- To toast shredded coconut garnish, spread it evenly on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, stirring occasionally to prevent burning.
- For an extra fluffy cake, cream of tartar can be added to the egg whites if separated and whipped separately, but it’s optional.
- Allow the cake to cool completely before frosting to prevent the frosting from melting or becoming runny.
- Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.
