Coconut Cloud Cake

Here’s a homemade version of the dreamy Coconut Cloud Cake — soft, fluffy layers with a cloud-like whipped frosting and a flurry of coconut. It’s light yet decadent and perfect for holidays, birthdays, or just a taste of something tropical and special.

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🥥 Coconut Cloud Cake

Serves: 10–12 | Time: ~1.5 hours (plus cooling)

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🌾 Cake Ingredients:

• 2½ cups cake flour (or sifted all-purpose)

• 1 tbsp baking powder

• ½ tsp salt

• ½ cup unsalted butter, room temperature

• 1½ cups granulated sugar

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• 1 tsp coconut extract (optional but recommended)

• 1 cup canned coconut milk (full-fat, shaken)

• 1 cup shredded sweetened coconut (optional for texture)

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☁️ Whipped Coconut Frosting:

• 1½ cups heavy cream, cold

• 8 oz cream cheese, softened

• ½ cup powdered sugar (adjust to taste)

• 1 tsp vanilla extract

• ½ tsp coconut extract

• 1½–2 cups sweetened shredded coconut (for covering cake)

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🔪 Instructions

1. Make the Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment.

2. In a bowl, whisk together cake flour, baking powder, and salt.

3. In a separate large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).

4. Add eggs one at a time, beating well after each. Mix in vanilla and coconut extract.

5. Alternate adding the dry ingredients and coconut milk in 3 parts, starting and ending with dry. Mix until just combined.

6. Fold in shredded coconut (optional).

7. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.

8. Cool in pans for 10 minutes, then turn out and cool completely on wire racks.

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2. Make the Whipped Coconut Frosting:

1. Beat cream cheese until smooth. Add powdered sugar and extracts; beat until fluffy.

2. In a separate bowl, whip heavy cream to stiff peaks.

3. Gently fold whipped cream into the cream cheese mixture until smooth and airy.

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3. Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a thick layer of frosting over the top.

2. Add the second cake layer and frost the top and sides.

3. Gently press shredded coconut all over the outside of the cake for a snowy, cloud-like finish.

4. Chill at least 1 hour before serving.

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✨ Tips:

• For extra coconut flavor, brush cooled cake layers with coconut milk or coconut syrup before frosting.

• You can toast the shredded coconut lightly for a golden color and nutty flavor.

• Stores well in the fridge for up to 3 days. Serve slightly chilled or at room temperature.