There is something absolutely magical about the Coconut Cloud Cake Recipe that makes it a standout dessert for any occasion. This fluffy white cake, infused with the tropical essence of coconut milk and coconut extract, is layered and frosted with a luscious cream cheese frosting, then generously coated with shredded coconut. The result is a cake that is light, moist, and full of rich coconut flavor that melts in your mouth. Whether you are celebrating a special day or simply craving a sweet treat, this Coconut Cloud Cake Recipe promises a delightful experience that feels like biting into a soft, fluffy cloud with every forkful.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering simple yet essential ingredients is key to creating the perfect Coconut Cloud Cake Recipe. Each item in this list brings something special to the table, from moisture and flavor to texture and the perfect crumb that holds it all together.
- White cake mix (15.25 oz): The base for a tender, soft cake with neutral flavor that lets the coconut shine.
- Canned coconut milk (1 cup): Adds rich, creamy coconut flavor and moistness to the cake batter.
- Vegetable oil (1/3 cup): Keeps the cake moist and helps create that melt-in-your-mouth texture.
- Egg whites (3 large): Whipped into the batter for extra fluffiness and stability.
- Coconut extract (1 teaspoon): Intensifies the tropical coconut taste in every bite.
- Cream cheese (8 oz, softened): The creamy base for the frosting, providing tangy richness.
- Unsalted butter (1/2 cup, softened): Adds smoothness and body to the frosting.
- Powdered sugar (3 cups): Sweetens and thickens the frosting to the perfect consistency.
- Vanilla extract (1 teaspoon): Balances the flavors and adds warmth to the frosting.
- Shredded coconut (2 cups, sweetened): The crowning touch, adding chewy texture and a burst of coconut flavor; can be toasted for extra depth.
How to Make Coconut Cloud Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F. It’s important to grease and flour two 8-inch round cake pans or line them with parchment paper to ensure your cakes come out easily without sticking. This step sets the foundation for a smooth baking process.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the white cake mix, coconut milk, vegetable oil, egg whites, and coconut extract. Using an electric mixer on medium speed, beat everything together for about 2 minutes until the mixture is smooth and fluffy. This is where your cake gets its cloud-like texture, so make sure the batter is well aerated without overmixing.
Step 3: Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans and smooth the tops for even baking. Place the pans in the oven and bake for 25 to 28 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely—this cooling time ensures your frosting doesn’t melt.
Step 4: Make the Cream Cheese Frosting
While your cakes cool, prepare the frosting by beating the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, vanilla extract, and coconut extract, then continue beating until your frosting is light, fluffy, and beautifully blended. This frosting is what makes the Coconut Cloud Cake Recipe wonderfully moist and flavorful.
Step 5: Assemble and Frost the Cake
Place one cooled cake layer on a serving plate and spread a generous layer of frosting on top. Carefully add the second layer and frost the top and sides of the cake. Once the frosting is applied evenly, press the shredded coconut over the entire surface of the cake, gently covering it to create that iconic coconut-cloud look.
Step 6: Chill Before Serving
Pop your assembled cake in the fridge for at least 30 minutes to let the frosting set. Chilling helps the layers meld together deliciously and ensures the cake slices cleanly every time.
How to Serve Coconut Cloud Cake Recipe
Garnishes
Enhance your Coconut Cloud Cake Recipe presentation with simple garnishes like toasted coconut flakes for a golden, nutty crunch or a few fresh coconut slices on the side. You can also sprinkle edible flowers or add a drizzle of white chocolate for a touch of elegance that delights the eyes as much as the palate.
Side Dishes
This cake pairs beautifully with light accompaniments such as tropical fruit salad, fresh berries, or a scoop of vanilla bean ice cream. These sides complement the coconut flavor without overpowering it, creating a balanced and refreshing dessert experience.
Creative Ways to Present
Get a little creative and serve your Coconut Cloud Cake Recipe in individual mini cake jars layered with frosting and shredded coconut for a charming party treat. Another fun idea is to make it into cupcakes using the same batter and frosting, topped with a sprinkle of toasted coconut and a tiny paper umbrella for a tropical vibe!
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, wrap any leftovers tightly with plastic wrap or store them in an airtight container in the refrigerator. Your Coconut Cloud Cake Recipe will stay moist and delicious for up to 4 days, making it perfect for enjoying bites of coconut bliss whenever you like.
Freezing
Want to save some for later? You can freeze the whole cake or individual layers by wrapping them well in plastic wrap and then covering with aluminum foil. When properly stored, your cake can last in the freezer for up to 3 months without losing any of its incredible texture or flavor.
Reheating
Since this is a chilled cake with cream cheese frosting, avoid reheating it. Instead, allow frozen cake slices to thaw in the fridge overnight before serving to preserve their moist, fluffy quality and that irresistible coconut charm.
FAQs
Can I use fresh coconut instead of canned coconut milk?
Fresh coconut can be used, but canned coconut milk provides consistent moisture and flavor that is key to the cake’s soft texture. If you use fresh coconut, consider blending it to extract milk or supplement with some canned milk for best results.
Is there a substitute for cream cheese in the frosting?
While cream cheese gives the frosting its signature tangy richness, you can substitute with mascarpone for a milder taste or use a whipped buttercream, but the flavor profile will change slightly.
Can I make this cake gluten-free?
Yes, if you use a gluten-free white cake mix, the Coconut Cloud Cake Recipe can easily be adapted to a gluten-free diet without sacrificing flavor or texture.
What’s the best way to toast shredded coconut?
Toast shredded coconut on a dry skillet over medium heat, stirring frequently until golden brown. This adds a wonderful nutty flavor and crunch that makes the cake even more irresistible.
Can I double the recipe for a larger cake?
Absolutely! Doubling the recipe will let you create a taller, four-layer Coconut Cloud Cake. Just make sure to bake in additional pans or in batches and adjust frosting quantities accordingly.
Final Thoughts
If you are searching for a show-stopping dessert that feels like a fluffy bite of tropical heaven, the Coconut Cloud Cake Recipe is your answer. Its simple ingredient list, easy steps, and irresistible flavors make it a staple in my kitchen and hopefully yours too. Treat yourself and your loved ones to this cake — it’s a sweet escape you won’t regret!
Print
Coconut Cloud Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes (plus cooling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Coconut Cloud Cake is a fluffy, moist white cake infused with coconut milk and coconut extract, layered with a creamy coconut cream cheese frosting, and coated with shredded coconut for a tropical, melt-in-your-mouth dessert experience. Perfect for gatherings or special occasions, this American classic combines light cake texture with rich, sweet frosting and a delightful coconut crunch.
Ingredients
For the Cake:
- 1 box white cake mix (15.25 oz)
- 1 cup canned coconut milk
- 1/3 cup vegetable oil
- 3 large egg whites
- 1 teaspoon coconut extract
For the Frosting:
- 1 (8 oz) package cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
For Assembly:
- 2 cups sweetened shredded coconut (toasted or untoasted)
Instructions
- Prepare the Pans: Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix the Batter: In a large bowl, combine the white cake mix, coconut milk, vegetable oil, egg whites, and coconut extract. Use an electric mixer on medium speed to beat the mixture for 2 minutes, until the batter is smooth and fluffy.
- Bake the Cake Layers: Evenly divide the batter between the prepared pans and smooth the tops. Bake in the preheated oven for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely.
- Make the Frosting: Beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add powdered sugar, vanilla extract, and coconut extract, beating continuously until the frosting becomes light, fluffy, and well combined.
- Assemble the Cake: Place one cake layer on a serving plate and spread a thick, even layer of frosting on top. Add the second cake layer, then cover the top and sides of the cake with the remaining frosting. Gently press shredded coconut all over the exterior of the cake for full coverage.
- Chill Before Serving: Refrigerate the assembled cake for at least 30 minutes to set the frosting firmly before slicing and serving.
Notes
- Toast the shredded coconut in a dry skillet over medium heat until golden brown for extra flavor and texture.
- Store any leftover cake covered in the refrigerator for up to 4 days to maintain freshness.
- For a taller, more impressive cake, double the recipe and bake four layers instead of two.
