delicious Coconut Cloud Cake ever

There’s something about coconut cake that takes me back to summers at my grandmother’s house. She’d make this pillowy-soft, coconut-covered cake for every family gathering. We’d sneak slices when she wasn’t looking, convinced it was the best thing we’d ever tasted. That memory is exactly what inspired this Coconut Cloud Cake light, luscious, and bursting with coconut flavor in every bite. Whether you’re baking for a celebration or just because it’s Tuesday, this cake brings joy to any table.

As a passionate home baker and recipe developer with over a decade of hands-on experience, I’ve fine-tuned this recipe for flavor, texture, and simplicity. It combines baking know-how with accessible ingredients, ensuring anyone from seasoned pros to total beginners  can whip up a dessert that looks and tastes straight out of a boutique bakery.

Why You’ll Love This Recipe

Benefits That Matter

• Effortless Elegance: No fancy techniques required—just easy steps with gorgeous results.

• Pantry-Friendly Ingredients: Nothing obscure here—just simple, real ingredients.

• Bakery-Worthy Flavor: Creamy frosting, tender sponge, and toasted coconut bring it all together.

Perfect For:

• Family gatherings, birthdays, and potlucks

• Impressing coconut lovers and casual guests alike

• Anyone craving a light, fluffy dessert that looks as good as it tastes

Ingredients for Coconut Cloud Cake

The Essentials

• All-purpose flour – forms the foundation for light, fluffy cake layers

• Coconut milk (full-fat) – adds moisture and signature tropical richness

• Unsalted butter – for richness and structure

• Eggs – bind and aerate the batter

• Sweetened shredded coconut – adds texture and flavor (toasted or fresh)

• Coconut and vanilla extracts – for aromatic, warm notes

• Cream cheese & heavy whipping cream – the dream team behind the frosting’s cloud-like texture

Smart Substitutions

• Coconut milk: Sub with almond or oat milk if needed

• Butter: Use coconut oil for a vegan version

• Shredded coconut: Go for unsweetened to reduce sweetness

• Flour: A gluten-free flour blend works well

Trusted Coconut Products for Top Results

Choosing the right ingredients makes all the difference:

• Coconut Milk: Use Thai Kitchen or Aroy-D full-fat canned coconut milk for maximum flavor

• Coconut Extract: Nielsen-Massey and McCormick are both high-quality brands

• Shredded Coconut: Baker’s sweetened flakes toast beautifully and are easy to find

Tools You’ll Need

Must-Haves

• Mixing bowls

• Electric hand or stand mixer

• Two 9-inch round cake pans

• Cooling rack

Optional But Helpful

• Offset spatula for smooth frosting

• Cake turntable for clean, even layers

• Parchment paper for non-stick baking

How to Make Coconut Cloud Cake

Step 1: Make the Batter

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

Sift flour, baking powder, and salt in one bowl. In another, cream butter and sugar until light and fluffy. Add eggs one at a time. Mix in vanilla and coconut extracts.

Alternate adding flour mixture and coconut milk in three additions, beginning and ending with flour. Mix just until combined.

Step 2: Bake the Cake

Divide batter between pans and smooth the tops. Bake for 25–30 minutes, until a toothpick comes out clean. Let cool 10 minutes in the pan, then remove and cool completely on racks.

 Tip: Don’t open the oven door early—your cakes will thank you.

Step 3: Make the Frosting

Beat softened cream cheese until smooth. Gradually add powdered sugar. In a separate bowl, whip heavy cream to stiff peaks. Fold the cream gently into the cheese mixture. Add a splash of vanilla and coconut extract for flavor.

Step 4: Assemble

Place one cake layer on a plate. Add a thick layer of frosting. Add the second layer and cover the whole cake with a thin crumb coat. Chill for 20 minutes, then frost completely.

Step 5: Add Coconut Topping

Toast coconut in a dry skillet over medium heat until golden, or use it fresh. Press it onto the sides and sprinkle over the top.

Tips for Success

• Room-temperature ingredients = smoother batter and fluffier cake

• Don’t overmix = prevents dense layers

• Chill before slicing = cleaner, neater slices

• Toast your coconut = deeper, nuttier flavor

• Use a crumb coat = smooth final finish

How to Store Coconut Cloud Cake

Room Temperature

If serving within 6 hours, cover loosely and keep cool.

Refrigerator

Store leftovers in an airtight container for up to 3–4 days. Let sit at room temperature for 15 minutes before serving.

Freezer

Wrap unfrosted cake layers in plastic and foil. Freeze up to 2 months. Thaw overnight before frosting.

FAQs

Can I make this cake gluten-free?

Yes! Use a 1:1 gluten-free flour with xanthan gum.

Can I reduce the sweetness of the frosting?

Definitely—cut the powdered sugar by 1/4 cup for a milder taste.

What can I use instead of coconut milk?

Almond milk, oat milk, or whole milk work well. Coconut cream also works for extra richness.

Final Thoughts (and a Bite of Nostalgia)

This Coconut Cloud Cake is more than just a dessert—it’s a memory in the making. Light, fluffy, and packed with tropical flavor, it brings joy to bakers and eaters alike. Whether you’re sharing it with family or savoring a slice solo, this cake delivers every time. So grab your whisk and preheat that oven—your taste buds are in for something special.