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Coconut Cloud Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 32 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/coconut-cloud-cake-recipe/