Coconut Cloud Cake

Imagine biting into a cloud—light, fluffy, and infused with tropical sweetness. That’s exactly what you get with this Coconut Cloud Cake. With its moist layers made rich with coconut milk and butter, a velvety cream cheese whipped frosting, and a final flurry of toasted coconut, this cake is a tropical dessert dream. Whether you’re celebrating a special occasion or just want something sweet and satisfying, this cake delivers indulgence with every bite.

Why You’ll Love Coconut Cloud Cake

• Light and Airy Texture: Thanks to coconut milk, whipped cream, and a soft sponge.
• Tropical Flavor: Coconut milk, coconut extract, and toasted coconut come together in every layer.
• Simple to Make: Straightforward steps for stunning, bakery-worthy results.
• Perfect for Any Occasion: From birthdays to casual gatherings.
• Make-Ahead Friendly: Cake layers can be baked and stored ahead of time.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 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

Frosting:

• 1 1/2 cups heavy whipping cream
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract

Topping:

• 1 cup sweetened shredded coconut (toasted or fresh)

Directions

Step 1: Make the Cake Batter

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy (about 3–4 minutes).
4. Add the eggs one at a time, mixing well after each.
5. Mix in vanilla and coconut extract until just combined.
6. Alternate adding the flour mixture and coconut milk to the batter in three parts, beginning and ending with the dry ingredients. Mix until just incorporated—do not overmix.

Bake the Cake

1. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
2. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Make the Frosting

1. In a large bowl, beat softened cream cheese until smooth and lump-free.
2. Add powdered sugar gradually and beat until fully incorporated.
3. In a separate chilled bowl, whip heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
5. Stir in vanilla extract and coconut extract for added flavor.

Assemble the Cake

1. Place one cake layer on a serving plate. Spread an even layer of frosting across the top.
2. Add the second layer and apply a thin crumb coat of frosting to seal in loose crumbs. Chill for 15 minutes.
3. Frost the entire cake with the remaining frosting, smoothing with an offset spatula.

Add the Coconut Topping

1. Gently press sweetened shredded coconut onto the sides and top of the cake.
2. For deeper flavor and crunch, toast the coconut in a 325°F oven for 5–10 minutes, stirring occasionally until golden.

Chill and Serve

1. Refrigerate the cake for at least 1 hour before slicing.
2. Slice and enjoy your light, cloud-like coconut creation.

Pro Tips and Variations

• Room Temp Ingredients: Always use room-temperature butter, eggs, and cream cheese for the smoothest batter and frosting.
• Frosting Tip: Chill your mixing bowl and cream before whipping for faster, fluffier peaks.
• Vegan Option: Use dairy-free butter, coconut cream, and vegan cream cheese.
• Add Citrus: Fold in a little lemon or lime zest for a zingy twist.
• Make It Ahead: Bake the cake layers a day in advance and store tightly wrapped.

Serving Suggestions

• Fresh Fruit: Serve with pineapple slices or fresh mango for a tropical platter.
• Pair With Drinks: Coconut milk lattes, chai tea, or a light white wine complement this cake well.
• Make it a Celebration Cake: Add piped rosettes or edible flowers on top for a special occasion.

Storage/Reheating

• Refrigerate: Store the frosted cake in an airtight container in the fridge for up to 4 days.
• Freeze: Unfrosted cake layers can be wrapped in plastic and foil and frozen for up to 2 months. Thaw before frosting.
• Avoid Microwaving: Let slices sit at room temperature for 10–15 minutes instead.

FAQs

Can I use canned coconut cream instead of milk?
Yes, for a richer texture and stronger coconut flavor—just reduce other fats slightly.

Is this recipe too sweet?
The frosting is lightly sweetened. If desired, reduce the powdered sugar by 1/4 cup.

How do I make this gluten-free?
Use a 1:1 gluten-free baking flour with xanthan gum included.

Can I use three smaller pans for thinner layers?
Absolutely—adjust baking time to around 18–22 minutes and check with a toothpick.

Conclusion

The Coconut Cloud Cake is a sweet escape into light, fluffy indulgence. With layers of tropical flavor, dreamy frosting, and a beautiful coconut finish, it’s a perfect dessert for any celebration or just because. Easy to bake, delightful to eat, and sure to impress—this cake is a true treat worth making again and again.

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