Coconut Cloud Cake Recipe: Easy, Fluffy Dessert You’ll Love

If you’re searching for the ultimate coconut dessert, you’ve just stumbled across your new favorite treat—the Coconut Cloud Cake Recipe. Imagine an impossibly light, fluffy cake, bursting with sweet coconut flavor and topped with a dreamy, cloud-like frosting. It’s the kind of dessert that makes you pause after the first bite—soft, tender, and a little bit magical. Honestly, I still remember the first time I made this Coconut Cloud Cake. The kitchen smelled like a tropical vacation, and my family couldn’t wait to dig in. Coconut lovers, get ready to swoon!

This Coconut Cloud Cake isn’t just gorgeous; it’s incredibly easy to make, even if you’re not a pro baker. It’s perfect for birthdays, spring gatherings, or anytime you want a little taste of sunshine. Coconut has this way of turning even an ordinary day into something special. Here’s a fun fact: coconut has been cherished in desserts around the world for centuries, from Southeast Asian coconut rice cakes to Caribbean coconut tarts. It’s no wonder this Coconut Cloud Cake recipe has become a family favorite for so many. Let’s talk about why you’ll absolutely love baking (and eating) this cake!

Why You Will Love This Coconut Cloud Cake Recipe

Okay, let’s get real—there’s a reason coconut desserts have been stealing the show for generations. Coconut Cloud Cake has roots that stretch across cultures, from coconut chiffon cakes in Hawaii to the coconut layer cakes beloved in the American South. There’s something about the combination of coconut’s gentle sweetness and the airy texture of this cake that feels nostalgic and festive all at once. Growing up, coconut desserts were always a sign that something special was happening—holidays, birthdays, or “just because” days when my mom wanted to spoil us a bit.

This recipe has evolved over time, shaped by both tradition and a little creative tinkering in my own kitchen. I started with a classic white cake base, but kept searching for a way to get it even fluffier—like eating a slice of cloud. The answer? Whipped egg whites and a splash of coconut milk, which take the texture to a whole new level. The coconut flavor is in every layer: the cake, the syrup, and the pillowy frosting. It’s a triple-threat coconut experience that never fails to impress.

Seasonally, this Coconut Cloud Cake recipe really shines in spring and summer, when you crave something light and refreshing. But truthfully, I’ve made it for winter holidays, too, and it always brings a bit of sunshine to the table. If you’ve ever wondered how coconut became so popular in baking, it’s partly thanks to its versatility and ability to create that “wow” moment. Each time I bake this cake, I remember celebrations with family, laughter in the kitchen, and the simple joy of sharing something homemade. That’s what makes this coconut dessert so special.

Ingredient Discussion

Let’s chat about the best ingredients for a truly unforgettable Coconut Cloud Cake. Each component plays a key role, and I’ll share a few personal tips along the way.

• Cake Flour: This is what gives the cake its soft, tender crumb. Choose a high-quality cake flour for the fluffiest texture. If you’re in a pinch, you can substitute all-purpose flour with a bit of cornstarch (for every cup of all-purpose flour, remove 2 tablespoons and replace with cornstarch), but cake flour really makes a difference.
• Egg Whites: Whipped egg whites are the secret to that airy, cloud-like texture. Use room-temperature eggs—they whip up better. Save the yolks for custards or curds.
• Coconut Milk: This brings rich coconut flavor and moisture. I like to use full-fat canned coconut milk (shake well before opening). If you’re avoiding dairy, this also makes the cake naturally dairy-free (well, except for the frosting).
• Sweetened Shredded Coconut: For texture and extra coconut flavor, fold some into the batter and sprinkle more on top. If you prefer unsweetened, you can use that, but I find the sweetened version gives just the right taste and chew. Toasting the coconut briefly adds a lovely nutty note.
• Butter: Good, unsalted butter makes the cake rich and flavorful. If you need a dairy-free alternative, try high-quality margarine or coconut oil (the flavor will be even more coconutty).
• Sugar: Regular granulated sugar works perfectly here. If you want to experiment, coconut sugar adds a caramel undertone, though it will darken the cake’s color a bit.
• Baking Powder & Baking Soda: These leaveners help the cake rise. Make sure they’re fresh—old baking powder can mean a flat cake.
• Vanilla & Coconut Extracts: A splash of both brings out the best coconut flavor. I always reach for pure extracts rather than imitation for the cleanest taste.
• Powdered Sugar & Cream Cheese (for Frosting): Cream cheese gives the frosting a little tang that balances the sweetness. If you’re avoiding dairy, use a vegan cream cheese substitute.

For specialty ingredients like pure coconut extract or really good shredded coconut, check your local baking supply store or order online. Store any leftover coconut in an airtight container in the fridge or freezer—it keeps longer that way and stays fresh. If you’re baking in the winter and coconut milk is solidified, just warm it a bit before using. Seasonal note: fresh coconut is amazing if you can find it, but it’s a bit of a project to crack it open (watch your fingers!). I usually stick with bagged or canned for convenience. Favorite brands? I love Baker’s for shredded coconut and Thai Kitchen for coconut milk, but use whatever you love and have on hand. The most important thing is to use ingredients you trust and enjoy—your Coconut Cloud Cake will shine because of it.

Equipment Needed

To whip up your Coconut Cloud Cake, you’ll need a few trusty tools. Here’s what I always reach for:

• Stand mixer or Hand Mixer: Essential for whipping those egg whites and creaming the butter. Honestly, I prefer my old hand mixer for this recipe—less to clean, and it works just fine.
• Large Mixing Bowls: You’ll need at least two—one for dry, one for wet ingredients. Glass or stainless steel both work.
• Rubber Spatula: For folding in delicate ingredients without deflating the batter.
• 9-inch (23cm) Cake Pans (2): Nonstick or well-greased pans keep the cake from sticking. If you don’t have two pans, bake in batches.
• Parchment Paper: Lining the pans makes for easy removal—don’t skip this step!
• Wire Cooling Rack: This helps the cake cool evenly and prevents soggy bottoms.
• Offset Spatula: Great for frosting, but a butter knife works in a pinch.
• Measuring Cups and Spoons: Accuracy matters for baking, so grab your reliable set.

If you’re short on specialized equipment, don’t worry. I’ve baked this cake in a deep casserole dish, and it still turned out fantastic—just adjust the baking time. Maintenance tip: wash your mixer beaters and bowls thoroughly before whipping egg whites, as any grease can keep them from getting fluffy. For budget-friendly options, check thrift stores for pans and mixing bowls—you don’t need anything fancy to make this cake delicious.

Preparation Method

1. Prep the Pans and Ingredients (10 minutes):
   • Preheat your oven to 350°F (175°C). Grease two 9-inch (23cm) cake pans and line the bottoms with parchment paper.
   • Separate 6 large eggs (use the whites for the cake; save yolks for another use).
   • Let butter (1/2 cup / 113g) and cream cheese (for frosting) come to room temperature.
2. Mix Dry Ingredients (5 minutes):
   • In a large bowl, whisk together 2 1/2 cups (300g) cake flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
3. Cream Butter and Sugar (5 minutes):
   • In another bowl, beat 1/2 cup (113g) unsalted butter with 1 3/4 cups (350g) sugar until light and fluffy, about 3 minutes. Scrape down the sides as needed.
4. Add Coconut Milk and Extracts (2 minutes):
   • Mix in 1 cup (240ml) full-fat coconut milk, 1 teaspoon vanilla extract, and 1 teaspoon coconut extract until smooth. The mixture may look a bit curdled—don’t panic! It’ll come together.
5. Combine Dry and Wet Ingredients (3 minutes):
   • Add the dry ingredients to the wet, mixing gently until just combined. Don’t overmix—the batter should be thick and creamy.
6. Whip Egg Whites and Fold (5 minutes):
   • In a clean bowl, whip 6 egg whites until stiff peaks form (about 3-4 minutes on high speed). Gently fold the egg whites into the batter in three additions, using a spatula. Go slow—this keeps the cake light and fluffy.
7. Add Shredded Coconut (1 minute):
   • Fold in 1 cup (85g) sweetened shredded coconut. The batter should be pale and airy.
8. Pour and Bake (30-35 minutes):
   • Divide the batter evenly between the prepared pans. Smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cakes are golden and slightly springy.
   • If the cakes are browning too quickly, tent with foil halfway through.
9. Cool and Unmold (20-30 minutes):
   • Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack. Peel off parchment and cool completely before frosting (about 30 minutes).
10. Make the Frosting (10 minutes):
    • Beat 8 oz (225g) cream cheese and 1/2 cup (113g) softened butter until creamy. Gradually add 3 cups (360g) powdered sugar, 1 teaspoon coconut extract, and a splash of coconut milk (1-2 tablespoons/15-30ml) if needed for spreadable consistency. The frosting should be fluffy and smooth.
11. Assemble the Cake (10 minutes):
    • Place one cake layer on a serving plate. Spread with a generous layer of frosting. Top with the second cake, cover the top and sides with remaining frosting. Sprinkle with extra shredded coconut (and toasted coconut, if you like).

Tip: If your cakes dome on top, just trim them flat with a serrated knife (snacking on the scraps is totally allowed). If the frosting feels too soft, pop it in the fridge for 10 minutes. The finished cake should look like it’s wearing a fluffy coconut snowdrift—just dreamy!

Cooking Tips & Techniques

Baking a Coconut Cloud Cake isn’t tricky, but a few pro moves make all the difference. First, don’t rush the egg whites—whipping them to stiff peaks ensures your cake is feather-light. I once under-whipped them, and the cake turned out a bit dense (still tasty, but not that cloud effect). Make sure your mixing bowls are squeaky clean before whipping eggs—any grease or yolk will stop them from fluffing up.

When folding in the egg whites, use a gentle hand. It’s tempting to mix quickly, but slow, sweeping motions keep the batter airy. If you overmix at this stage, the cake will lose its lift. I’ve learned this the hard way—patience really does pay off! If you’re multitasking, get the frosting started while the cake cools, but always wait until the cake layers are completely cool before frosting. Warm cake + frosting = slippery, sad mess.

For consistency, always measure your ingredients accurately (spoon and level your flour, don’t scoop). If you’re baking in a humid climate, keep your shredded coconut and flour in airtight containers so they don’t absorb extra moisture. Don’t skip the parchment paper in the pans—it guarantees easy release and picture-perfect layers. If you want ultra-smooth frosting, sift your powdered sugar first to get rid of lumps. And here’s a quirky tip: pop the finished, frosted cake in the fridge for 30 minutes before slicing for cleaner, neater pieces (unless you just can’t wait, which I totally get!).

Variations & Adaptations

There are so many fun ways to switch up your Coconut Cloud Cake Recipe! Here are

Coconut Cloud Cake

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• Author: Sarah
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x

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Description

This Coconut Cloud Cake is an impossibly light, fluffy cake bursting with sweet coconut flavor and topped with a dreamy, cloud-like cream cheese frosting. Perfect for celebrations or whenever you crave a taste of sunshine, it’s a triple-threat coconut dessert that’s easy to make and sure to impress.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups (300g) cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, room temperature
• 1 3/4 cups (350g) granulated sugar
• 1 cup (240ml) full-fat coconut milk, shaken
• 1 teaspoon vanilla extract
• 2 teaspoons coconut extract (divided, 1 for cake, 1 for frosting)
• 6 large egg whites, room temperature
• 1 cup (85g) sweetened shredded coconut, plus more for topping
• 8 oz (225g) cream cheese, room temperature
• 1/2 cup (113g) unsalted butter, softened (for frosting)
• 3 cups (360g) powdered sugar
• 1–2 tablespoons (15-30ml) coconut milk (for frosting, as needed)

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Instructions

1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans and line bottoms with parchment paper.
2. Separate 6 large eggs, reserving whites for the cake. Let butter and cream cheese come to room temperature.
3. In a large bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
4. In another bowl, beat 1/2 cup unsalted butter with granulated sugar until light and fluffy, about 3 minutes.
5. Mix in 1 cup coconut milk, 1 teaspoon vanilla extract, and 1 teaspoon coconut extract until smooth.
6. Add dry ingredients to wet ingredients, mixing gently until just combined. Do not overmix.
7. In a clean bowl, whip egg whites until stiff peaks form (about 3-4 minutes on high speed).
8. Gently fold whipped egg whites into the batter in three additions using a spatula.
9. Fold in 1 cup sweetened shredded coconut.
10. Divide batter evenly between prepared pans. Smooth tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
11. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack. Peel off parchment and cool completely (about 30 minutes).
12. For the frosting: Beat cream cheese and 1/2 cup softened butter until creamy. Gradually add powdered sugar, 1 teaspoon coconut extract, and 1-2 tablespoons coconut milk as needed for spreadable consistency. Beat until fluffy and smooth.
13. Place one cake layer on a serving plate. Spread with frosting. Top with second cake layer and cover top and sides with remaining frosting.
14. Sprinkle with extra shredded coconut (and toasted coconut, if desired). Chill for 30 minutes before slicing for neat pieces.

Notes

For best results, use room-temperature eggs and butter. Whip egg whites to stiff peaks and fold gently for the fluffiest texture. Sift powdered sugar for ultra-smooth frosting. Toast extra coconut for topping if desired. Chill cake before slicing for cleaner pieces.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 420
• Sugar: 38
• Sodium: 270
• Fat: 21
• Saturated Fat: 14
• Carbohydrates: 56
• Fiber: 1
• Protein: 5

Keywords: coconut cake, coconut dessert, fluffy cake, cream cheese frosting, spring dessert, summer cake, easy coconut cake, coconut cloud cake