Coconut Cloud Cake Recipe

Introduction

Coconut Cloud Cake is a light, fluffy dessert bursting with tropical flavors. Moist and tender, it’s soaked with rich coconut milk and topped with a creamy coconut frosting, making it a perfect treat for any occasion.

Ingredients

• 2 3/4 cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/2 cups granulated sugar
• 3/4 cup butter, softened
• 4 egg whites
• 1 egg
• 1 cup heavy whipping cream
• 1 ½ teaspoons vanilla extract
• 2 teaspoons coconut extract
• 1 (15 oz) can full fat coconut milk (for after baking)

Topping:

• 1 (8 oz) package cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons coconut extract
• 2 cups heavy whipping cream, chilled
• 1 cup sweetened shredded coconut, for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and thoroughly grease a 9×13-inch cake pan.
2. Step 2: In a large bowl, sift together the cake flour, baking powder, and salt. Stir in the granulated sugar.
3. Step 3: Slice the softened butter into small pats. Using a hand mixer, mix the butter into the dry ingredients a few tablespoons at a time until the mixture is sandy and crumbly.
4. Step 4: Slowly beat in the egg whites one at a time, followed by the whole egg, mixing well after each addition.
5. Step 5: Add the heavy whipping cream, vanilla extract, and coconut extract. Mix for 1 to 2 minutes until the batter is well combined and airy.
6. Step 6: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Remove the cake from the oven. Immediately poke shallow holes all over the top using a fork. Shake the can of coconut milk well and pour it evenly over the warm cake. Let the cake cool to room temperature to fully absorb the coconut milk.
8. Step 8: For the topping, beat the softened cream cheese in a large bowl until smooth. Add sugar, vanilla extract, and coconut extract, mixing until well incorporated.
9. Step 9: Gradually add the chilled heavy cream while beating until stiff peaks form, about 3 to 4 minutes.
10. Step 10: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the sweetened shredded coconut on top. Chill the cake until ready to serve.

Tips & Variations

• For extra coconut flavor, toast the shredded coconut lightly before sprinkling it on top.
• Use room temperature ingredients for better batter consistency and rise.
• If fresh coconut is available, swap the shredded coconut topping for fresh coconut flakes for a more natural texture.
• Substitute half of the heavy whipping cream in the batter with coconut cream for an even richer cake.

Storage

Store the Coconut Cloud Cake covered in the refrigerator for up to 4 days. Before serving, you can let it sit at room temperature for 15-20 minutes to soften slightly. If you want to freeze it, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut cream instead of coconut milk?

Yes. Coconut cream is thicker and richer than coconut milk, which can make the cake even moister, but pour it sparingly as it’s heavier.

Can I prepare this cake in advance?

Absolutely. The cake tastes even better after resting for a day as the coconut milk soaks in fully, making it a great make-ahead dessert.

Coconut Cloud Cake Recipe

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★★★★★

4.6 from 624 reviews

• Author: lina
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x

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Description

This Coconut Cloud Cake is a moist and airy dessert featuring a tender cake soaked in rich coconut milk and topped with a luscious cream cheese and coconut whipped topping. Enhanced with vanilla and coconut extracts, this cake delivers a fluffy texture and tropical flavor, perfect for coconut lovers seeking an indulgent yet light treat.

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Ingredients

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Cake

• 2 3/4 cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/2 cups granulated sugar
• 3/4 cup butter, softened
• 4 egg whites
• 1 egg
• 1 cup heavy whipping cream
• 1 ½ teaspoons vanilla extract
• 2 teaspoons coconut extract
• 1 (15 oz) can full fat coconut milk

Topping

• 1 (8 oz) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons coconut extract
• 2 cups heavy whipping cream, chilled
• 1 cup sweetened shredded coconut, for topping

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C) and thoroughly grease a 9×13-inch cake pan to ensure the cake doesn’t stick and bakes evenly.
2. Mix Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, and salt. Stir in the granulated sugar to evenly distribute all dry ingredients.
3. Incorporate Butter: Slice the softened butter into small pats. Using a hand mixer, slowly blend the butter into the flour mixture, adding a few tablespoons at a time, until the texture becomes sandy and crumbly, resembling coarse crumbs.
4. Add Eggs: Gradually mix in the four egg whites followed by the whole egg, blending well after each addition to maintain a light and airy batter.
5. Mix Cream and Extracts: Add the heavy whipping cream, vanilla extract, and coconut extract to the batter. Mix for 1-2 minutes until the batter is smooth, light, and fluffy.
6. Bake the Cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Poke and Soak Cake: Remove the cake from the oven and immediately poke shallow holes all over the top using a fork. Shake the can of coconut milk well and pour it evenly over the warm cake to allow it to soak into the holes. Let the cake cool completely at room temperature to absorb the coconut milk fully.
8. Prepare Topping: In a large bowl, beat the softened cream cheese until smooth. Add sugar, vanilla extract, and coconut extract and blend until well combined. Slowly add the chilled heavy whipping cream while beating the mixture until stiff peaks form, about 3-4 minutes.
9. Frost and Decorate: Spread the cream cheese and coconut whipped topping evenly over the cooled cake. Sprinkle the sweetened shredded coconut generously on top for added texture and flavor.
10. Chill and Serve: Refrigerate the cake until ready to serve to allow the flavors to meld and the topping to set.

Notes

• Ensure the butter is softened but not melted for optimal texture when mixing.
• Poking holes while the cake is still warm helps the coconut milk seep deeply, enhancing moistness.
• Use full-fat coconut milk for the richest flavor and best soaking effect.
• Chill the topping mixture and whisking bowl beforehand to help achieve stiff peaks more easily.
• Store leftovers covered in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Coconut Cloud Cake, moist coconut cake, coconut cream dessert, cream cheese topping, coconut cake recipe