A Light, Fluffy, Tropical Dessert That’s a Slice of Heaven
Bring the Tropics to Your Table with a Fluffy Coconut Cloud Cake!
If you’re craving a dessert that’s soft, light, and overflowing with tropical flavor, this Coconut Cloud Cake is your dream come true. With its tender crumb, rich coconut flavor, and luscious whipped cream cheese frosting, it’s the perfect treat for birthdays, brunches, Easter, or any celebration where you want to impress without stress.
Tools Needed, Servings, and Time Commitment
Tools Required:
- 2 x 9-inch round cake pans
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Cooling rack
- Parchment paper
- Serrated knife (if leveling the cake)
Serves:
- Makes one 9-inch, two-layer cake
- Yields about 10–12 slices
Cooking Time:
- Prep time: 25 minutes
- Baking time: 25–30 minutes
- Cooling and decorating time: 60–90 minutes
- Total time: Approx. 2 hours
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk (shake well before measuring)
For the Frosting:
- 1½ cups heavy whipping cream
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
For the Topping:
- 1 cup sweetened shredded coconut (toasted or fresh)
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer for 3–4 minutes, until the mixture is light, fluffy, and pale in color. This aerates the batter and ensures a tender cake.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts, which enhance the tropical notes in the cake.
Next, alternate adding the flour mixture and coconut milk to the batter in three parts. Begin and end with the flour mixture. Mix just until the flour is incorporated—over-mixing can toughen the cake.
Step 2: Bake the Cake
Divide the batter evenly between the prepared pans and use a spatula to smooth the tops.
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for 10 minutes. Then turn them out onto wire racks and allow them to cool completely before frosting.
Step 3: Make the Frosting
In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
In a separate bowl, whip the cold heavy cream until stiff peaks form—be careful not to overbeat.
Gently fold the whipped cream into the cream cheese mixture using a spatula. Add the vanilla and coconut extracts and stir gently to combine.
This frosting is rich and fluffy, making it the perfect complement to the light cake layers.
Step 4: Assemble the Cake
Once the cake layers are completely cooled, level the tops with a serrated knife if necessary to create flat surfaces.
Place one cake layer on your serving plate or cake stand. Spread an even layer of frosting over the top.
Add the second cake layer and apply a thin crumb coat (a thin layer of frosting to trap crumbs). Chill the cake for 15–20 minutes.
Finish by frosting the top and sides of the cake generously with the remaining frosting.
Step 5: Add the Coconut Topping
Press sweetened shredded coconut onto the top and sides of the cake. Toast the coconut in a dry skillet for 5–6 minutes over medium heat if you prefer a nutty flavor and golden look.
Refrigerate the cake until ready to serve. Allow it to sit at room temperature for 15 minutes before slicing.
Recommendations for Recipe Success
- Use Room-Temperature Ingredients: Make sure your eggs, butter, and cream cheese are at room temperature for a smoother batter and better emulsion.
- Don’t Overmix: Once the dry and wet ingredients are combined, mix gently to avoid a dense cake.
- Whip Cream Separately: Always whip heavy cream separately before folding it into cream cheese to achieve a cloud-like texture.
- Chill Before Frosting: Cooling the cake layers completely ensures the frosting won’t melt.
- Level the Layers: For a professional finish, level your cake layers before assembling.
Serving and Storage Tips
Serving Suggestions:
- Serve with fresh fruit like pineapple chunks or mango slices for a full tropical experience.
- Pair with a cup of coconut milk latte or tropical tea.
- Ideal for birthdays, Mother’s Day, baby showers, or springtime celebrations.
Storage:
- Refrigerate: Store the cake covered in the refrigerator for up to 4 days.
- Freeze: Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw before decorating.
- Leftovers: Cover slices with plastic wrap or store in an airtight container.
Frequently Asked Questions
1. Can I use canned coconut cream instead of coconut milk?
Yes, but dilute it with a bit of water first. Coconut cream is thicker and richer than coconut milk, which could alter the cake’s texture.
2. Can I make this cake gluten-free?
Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. Baking time may vary slightly, so check for doneness with a toothpick.
3. How can I toast shredded coconut?
Toast it in a dry skillet over medium heat, stirring constantly for 5–7 minutes until golden. You can also bake it at 350°F for 5–10 minutes, stirring every few minutes.
4. Can I make this cake a day ahead?
Yes, this cake tastes even better the next day as the flavors meld. Store it covered in the refrigerator and bring it to room temperature before serving.
5. Is this cake overly sweet?
Not at all. The balance of cream cheese frosting, coconut milk, and shredded coconut gives it a sweet but light flavor. If you prefer less sweetness, reduce the sugar in the batter by ¼ cup.
Conclusion
The Coconut Cloud Cake is more than just dessert—it’s a showstopper that brings a touch of tropical paradise to your kitchen. Its tender crumb, light coconut flavor, and creamy whipped frosting make it the ideal cake for any celebration. Whether you’re an experienced baker or a weekend hobbyist, this recipe delivers both flavor and visual appeal.
From the moist cake layers to the velvety cream cheese frosting and the finishing touch of fluffy shredded coconut, each bite is a soft, tropical hug on a plate.
So go ahead, preheat your oven and bring a little sunshine into your kitchen. Your taste buds will thank you!
Don’t forget to save this Coconut Cloud Cake recipe and share it with your fellow dessert lovers.
