Light, airy, and irresistibly sweet, this Coconut Cloud Cake is pure dessert heaven. With its delicate layers of moist coconut cake, luscious whipped frosting, and snowy coconut flakes, it lives up to its name — like biting into a soft, creamy cloud. Every slice delivers a perfect balance of sweetness and texture, from the tender crumb to the creamy coconut filling. I made this cake for a family gathering, and everyone went back for seconds. It’s elegant enough for celebrations yet easy enough for a weekend baking project. If you love coconut, this cake is your new signature dessert.
Why You’ll Love This Recipe
This Coconut Cloud Cake is everything a dessert should be — light, fluffy, and full of rich coconut flavor without being too sweet. The whipped frosting makes it feel fresh and airy, while the coconut flakes add the perfect touch of tropical texture. It’s a show-stopper for any occasion — birthdays, Easter, or even Sunday dinner. The best part? It keeps beautifully in the refrigerator, so you can make it ahead and enjoy it chilled for an even more refreshing treat.
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Coconut Cloud Cake – A Dreamy, Fluffy Dessert That Melts in Your Mouth
- Total Time: 4 hrs 50 mins (including chilling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
Coconut Cloud Cake is a light, fluffy, and dreamy dessert layered with moist coconut cake, creamy whipped frosting, and sweet coconut flakes. It’s a tropical-inspired treat that’s elegant yet easy to make — perfect for holidays, birthdays, or any special celebration.
Ingredients
- 1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 cup coconut milk (can substitute part of the water with this for extra flavor)
- 1 tsp coconut extract
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can cream of coconut (such as Coco López)
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
- 1 cup sour cream
- 2 cups sweetened shredded coconut (divided)
- 1/2 tsp vanilla extract (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish.
- Prepare the cake mix according to package directions, substituting part or all of the water with coconut milk. Stir in coconut extract.
- Pour the batter into prepared pans and bake according to package instructions (typically 25–30 minutes for rounds or 35 minutes for a 9×13).
- In a bowl, whisk together sweetened condensed milk and cream of coconut until smooth.
- Once the cake is done, use a fork or skewer to poke holes all over the warm cake. Slowly pour the coconut mixture over the top, allowing it to soak in. Cool completely.
- In a mixing bowl, combine whipped topping, sour cream, and vanilla extract (if using). Mix until smooth and fluffy.
- Frost the cooled cake evenly with the whipped topping mixture.
- Sprinkle shredded coconut generously over the top and sides.
- Refrigerate for at least 4 hours (or overnight) before serving to allow the flavors to meld.
Notes
- Toast half of the coconut for a beautiful golden topping.
- For a homemade touch, make your own whipped cream instead of using whipped topping.
- This cake tastes even better the next day as it becomes extra moist.
- Store covered in the refrigerator for up to 5 days.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cake flour – Provides a soft, tender crumb that gives this cake its “cloud” texture.
Baking powder and salt – Essential leaveners that help the cake rise light and airy.
Unsalted butter – Adds richness and a soft, velvety texture.
Granulated sugar – Sweetens the cake without overpowering the coconut flavor.
Egg whites – Whipped into the batter for lightness and structure.
Coconut milk – Infuses the cake with creamy tropical flavor and moisture.
Vanilla extract – Adds depth and rounds out the sweetness.
Coconut extract – Amplifies the coconut aroma for a stronger flavor profile.
Sweetened shredded coconut – Adds texture and visual appeal to the frosting and filling.
Heavy cream – Used for making the whipped frosting; creates a silky, cloud-like finish.
Powdered sugar – Sweetens and stabilizes the whipped cream frosting.
Cream cheese (optional) – A small amount adds tang and structure to the frosting, helping it hold up better.
Directions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
In a bowl, whisk together cake flour, baking powder, and salt. In another large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes. Add egg whites one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
Alternate adding the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined — don’t overmix. Divide the batter evenly between the pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the frosting, beat heavy cream with powdered sugar until soft peaks form. Add a bit of softened cream cheese (if using) and continue whipping until stiff peaks form.
To assemble, place one cake layer on a serving plate. Spread a layer of frosting over the top and sprinkle with shredded coconut. Place the second layer on top, frost the entire cake, and cover generously with coconut flakes, pressing lightly to help them stick. Chill for at least 1 hour before serving to let the flavors meld and the frosting set.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 10–12 people and takes about 1 hour and 20 minutes total — 30 minutes for prep, 30 minutes of baking, and 20 minutes for cooling and assembly.
Storage/reheating
Store the cake covered in the refrigerator for up to 4 days. It’s best served chilled, but you can let it sit at room temperature for 15–20 minutes before slicing. For longer storage, freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before serving.
Variations and Customizations
Lemon Coconut Cloud Cake
Add lemon zest and a splash of lemon juice to the batter for a bright, citrusy twist.
Pineapple Coconut Cake
Add crushed pineapple between the layers for a tropical flavor boost.
Coconut Cream Filling
Spread a layer of coconut pudding or pastry cream between the cake layers for extra richness.
Almond-Coconut Cake
Add almond extract to the batter for a nutty undertone.
Chocolate Coconut Version
Drizzle melted chocolate or add a thin layer of ganache between layers for a “Mounds bar” vibe.
Raspberry Coconut Delight
Add raspberry preserves between layers for a fruity contrast.
Toaster Coconut Topping
Toast some of the coconut flakes for a golden, nutty topping.
Coconut Cupcakes
Turn the recipe into cupcakes and bake for 18–20 minutes — perfect for parties.
Coconut-Lime Cake
Add lime zest to the frosting and a hint of lime juice for a refreshing twist.
Coconut Cream Cheese Frosting
Replace whipped cream frosting with full cream cheese frosting for a denser, tangy finish.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. Substitute 1 cup all-purpose flour minus 2 tablespoons for each cup of cake flour.
Can I use canned coconut milk?
Yes, but shake it well before using. Full-fat coconut milk gives the richest flavor.
How do I keep the cake moist?
Don’t overbake, and make sure to measure the flour properly. Adding an extra tablespoon of coconut milk helps too.
Can I make the frosting ahead of time?
Yes, store it covered in the fridge for up to 2 days. Re-whip briefly before using.
Can I make this as a sheet cake?
Absolutely — bake in a 9×13-inch pan for 35–40 minutes.
Can I make this dairy-free?
Yes, use coconut cream instead of heavy cream and vegan butter in place of regular butter.
Should I toast the coconut?
It’s optional — untoasted coconut gives a snowy look, while toasted adds a nutty flavor.
Can I add filling between the layers?
Yes! Try lemon curd, coconut pudding, or pineapple jam.
How long should the cake chill before serving?
At least 1 hour; overnight is even better for flavor.
What pairs best with this cake?
A cup of hot tea, coffee, or a glass of sparkling wine complements it beautifully.
Conclusion
Coconut Cloud Cake is the perfect dessert for anyone who loves light, fluffy, and delicately sweet treats. With its moist coconut layers and airy whipped frosting, it delivers pure bliss in every bite. Elegant yet simple, it’s a dessert that feels special without requiring complicated techniques. Whether you serve it for a celebration or a simple Sunday dessert, this cake will float straight to the top of your favorites list — a true slice of coconut heaven.
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