Coconut Cloud Cake

Why You’ll Love This Recipe

• Light and airy texture: The cake is soft and cloud-like.

• Intense coconut flavor: Made with coconut milk and shredded coconut.

• Rich frosting: Creamy coconut frosting complements the delicate cake.

• Elegant presentation: Beautiful layered cake for celebrations.

• Versatile dessert: Great for birthdays, holidays, or afternoon tea.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• Coconut milk (full fat)

• Vanilla extract

• Shredded coconut (sweetened or unsweetened)

For the Frosting:

• Cream cheese (softened)

• Unsalted butter (softened)

• Powdered sugar

• Coconut extract

• Shredded coconut (for garnish)

Directions

1. Preheat oven: Set oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream butter and sugar: In a separate bowl, beat butter and sugar until light and fluffy.

4. Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.

5. Add coconut milk and dry ingredients: Alternately add coconut milk and flour mixture to the butter mixture, beginning and ending with flour. Fold in shredded coconut.

6. Bake: Divide batter evenly between pans and bake for 25-30 minutes or until a toothpick comes out clean.

7. Cool cakes: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

8. Prepare frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and coconut extract, beating until creamy.

9. Assemble cake: Spread frosting between cake layers and over the top and sides.

10. Garnish: Sprinkle shredded coconut on top.

11. Serve: Chill for an hour before slicing for best results.

Servings and Timing

• Servings: 10-12

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Cooling and assembly: 1 hour

• Total Time: Approximately 1 hour 50 minutes

Variations

• Toasted coconut: Use toasted shredded coconut for garnish.

• Pineapple twist: Add crushed pineapple between layers for tropical flavor.

• Vegan version: Substitute dairy and eggs with plant-based alternatives.

• Coconut rum frosting: Add a splash of coconut rum to frosting.

• Gluten-free: Use gluten-free flour blend.

Storage/Reheating

• Storage: Keep refrigerated in an airtight container for up to 4 days.

• Freezing: Freeze assembled cake (without garnish) wrapped well for up to 1 month.

• Reheating: Serve chilled or at room temperature; avoid microwaving.

FAQs

Can I use canned coconut milk?

Yes, full-fat canned coconut milk gives the best flavor.

How do I get a fluffy cake texture?

Don’t overmix batter and use room temperature ingredients.

Can I make this cake ahead?

Yes, bake and frost a day before serving for best flavor.

Is the frosting sweet?

It’s creamy and mildly sweet; adjust powdered sugar to taste.

Can I add coconut flakes inside the frosting?

Yes, for extra texture.

Can I substitute cream cheese?

Use mascarpone or Greek yogurt for different flavors.

How do I prevent the cake from drying out?

Store covered in the refrigerator.

Can I use shredded sweetened coconut?

Yes, it adds sweetness and moisture.

Is this cake suitable for special diets?

With substitutions, it can be vegan or gluten-free.

How do I slice the cake neatly?

Use a sharp knife warmed in hot water before cutting.

Conclusion

Coconut Cloud Cake is a heavenly dessert that combines light, tender cake layers with rich coconut flavor and creamy frosting. Perfect for any celebration or coconut craving, this elegant cake is sure to impress with its delicate texture and tropical taste.

Coconut Cloud Cake

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• Author: Alice
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 10-12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

Coconut Cloud Cake is a light, fluffy, and moist coconut-flavored cake layered with creamy coconut frosting. This elegant dessert features tender cake infused with coconut milk and shredded coconut, topped with rich cream cheese frosting and garnished with shredded coconut — perfect for celebrations or any coconut lover’s treat.

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Ingredients

For the Cake:

• 2 ½ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 1 ¾ cups granulated sugar

• 4 large eggs

• 1 cup full-fat coconut milk

• 2 teaspoons vanilla extract

• 1 cup shredded coconut (sweetened or unsweetened)

For the Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 3 cups powdered sugar

• 1 teaspoon coconut extract

• Additional shredded coconut for garnish

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Instructions

1. Preheat oven: Set oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

2. Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.

3. Cream butter and sugar: Beat butter and sugar in a separate bowl until light and fluffy.

4. Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.

5. Combine wet and dry: Alternately add coconut milk and dry ingredients to the butter mixture, beginning and ending with flour mixture. Fold in shredded coconut.

6. Bake: Divide batter evenly into pans and bake 25-30 minutes until a toothpick inserted comes out clean.

7. Cool: Let cakes cool in pans 10 minutes, then transfer to wire racks to cool completely.

8. Prepare frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and coconut extract, beating until creamy.

9. Assemble: Spread frosting between layers and over the top and sides of the cake.

10. Garnish: Sprinkle with shredded coconut.

11. Chill: Refrigerate for an hour before slicing for best results.

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Notes

Toast shredded coconut for a nutty garnish.Add crushed pineapple between layers for a tropical twist.Use plant-based substitutes for vegan version.Add a splash of coconut rum to frosting for extra flavor.Use gluten-free flour blend to make gluten-free.