If you’re dreaming of a cake that floats lightly on your taste buds with tropical charm, you have to try this Coconut Cloud Cake Recipe. Imagine layers of tender, fluffy cake infused with the delicate sweetness of coconut, paired with a luscious coconut cream filling and topped with a dreamy coconut frosting. It’s a slice of heaven that feels like a soft cloud with every bite. Whether you’re celebrating a special occasion or simply treating yourself, this cake delivers both elegance and comfort in the most delightful way.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays a crucial role in creating the perfect Coconut Cloud Cake Recipe. From the rich coconut milk that moistens the layers to the creamy butter that creates fluffy frosting, every item combines to build that signature lightness and tropical flavor.
- Cake flour (2 ½ cups, sifted): Gives the cake a tender crumb and soft texture that is just right for a cloud-like feel.
- Baking powder (2 ½ teaspoons): Helps the cake rise beautifully to create those airy layers.
- Baking soda (½ teaspoon): Supports leavening and balances the batter’s pH for perfect browning.
- Salt (½ teaspoon): Enhances the sweetness and balances flavors for a rich overall taste.
- Unsalted butter (¾ cup softened for cake, 1 cup for frosting): Delivers richness, moisture, and smoothness essential for both body and flavor.
- Granulated sugar (1 ¾ cups): Sweetens the cake just enough without overpowering the coconut notes.
- Egg whites (4 large): Whisked to provide lift and lightness in the cake layers.
- Vanilla extract (1 teaspoon): Adds warm, familiar depth that complements the coconut perfectly.
- Coconut extract (2 teaspoons total): The star ingredient for that unmistakable tropical aroma and taste.
- Canned coconut milk (1 cup full-fat, plus 2 to 3 tablespoons for frosting): Infuses rich coconut flavor and moistens the cake beautifully.
- Buttermilk (½ cup): Adds a subtle tang that balances sweetness and tenderizes the crumb.
- Heavy whipping cream (1 cup cold): Whipped for the dreamy coconut cream filling.
- Sweetened shredded coconut (½ cup for filling, optional for garnish): Provides little bursts of coconut texture in every bite.
- Powdered sugar (¼ cup for filling, 3 ½ cups for frosting): Sweetens and stabilizes both the filling and frosting with delicate softness.
- Pinch of salt in frosting: Balances the sweetness and highlights the other flavors beautifully.
How to Make Coconut Cloud Cake Recipe
Step 1: Prepare Your Cake Pans
Start by preheating your oven to 350°F (175°C). Greasing and flouring your pans, plus lining the bottoms with parchment paper, ensures your delicate coconut layers will come out clean and perfect. This small step helps maintain the cake’s airy texture without sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk the sifted cake flour together with baking powder, baking soda, and salt. Combining these dry elements early helps your cake rise evenly and creates that tender crumb texture you’re aiming for in this Coconut Cloud Cake Recipe.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar at medium speed for 3 to 4 minutes. You want the mixture light and fluffy. This creaming step is key because it traps air, which contributes to the cake’s cloud-like rise and delicacy.
Step 4: Add Egg Whites and Flavorings
Slowly add egg whites one at a time, mixing well after each addition. Then blend in the vanilla and coconut extracts. These flavorings infuse subtle sweetness and tropical notes that make this cake stand out.
Step 5: Alternate Wet and Dry Ingredients
Add the dry flour mixture in three parts, alternating with coconut milk and buttermilk, starting and ending with the dry ingredients. Mixing on low speed just until combined prevents overworking the batter, which keeps the cake tender and fluffy.
Step 6: Bake the Cake
Divide the batter evenly into the prepared pans and smooth the tops gently. Bake for 23 to 26 minutes or until a toothpick inserted into the center comes out clean. The ovens may vary, but those golden, fragrant layers signal perfection.
Step 7: Cool the Cakes Completely
After baking, let the cakes cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool fully. Patience is important here so the cakes don’t crumble when you assemble your Coconut Cloud Cake Recipe.
Step 8: Whip Up the Coconut Cream Filling
Using chilled heavy cream, powdered sugar, and vanilla extract, whip until soft peaks form. Gently fold in the shredded coconut and refrigerate until it’s time to assemble. This silky, tropical filling adds a fresh lift between layers.
Step 9: Prepare the Coconut Frosting
Beat softened butter until smooth. Gradually add powdered sugar, starting at low speed and then increasing to medium. Stir in coconut extract and a pinch of salt. Add coconut milk one tablespoon at a time until the frosting is creamy and perfectly spreadable.
Step 10: Assemble Your Coconut Cloud Cake
Place one cake layer on your serving plate and spread half the coconut cream filling evenly over it. Layer the second cake on top and apply the remaining filling to the edges. Then add the final cake layer.
Step 11: Crumb Coat and Chill
Apply a thin frosting layer over the entire cake to lock in crumbs. Pop the cake into the fridge for 20 minutes so the crumb coat firms up, making the final frosting layer silky and flawless.
Step 12: Frost and Garnish to Perfection
Frost the cake fully using the remaining coconut frosting, swirling or smoothing as you like. For an elegant finish, press shredded coconut around the sides or the base. This extra touch adds texture and that irresistible coconut appeal.
How to Serve Coconut Cloud Cake Recipe
Garnishes
A sprinkle of toasted shredded coconut adds a beautiful golden crunch that contrasts the soft layers inside. Fresh tropical fruits like pineapple or mango slices on the side can intensify the coconut theme and add juicy freshness. A few edible flowers can also turn your cake into a stunning centerpiece.
Side Dishes
This Coconut Cloud Cake Recipe pairs beautifully with light, complementary sides such as a scoop of vanilla bean ice cream or a tangy passion fruit sorbet. A simple cup of strong coffee or a refreshing iced tea also balances the creamy sweetness perfectly, elevating the overall experience.
Creative Ways to Present
Serve individual slices dusted with toasted coconut flakes on elegant white plates for a sophisticated look. You could also transform this dessert into cupcakes by scaling down the layers. For a festive touch, add mini flags or tropical-themed toppers to match your celebration’s vibe.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store in an airtight container and keep refrigerated. The flavors actually deepen a bit overnight, and the cake remains moist and delightful for up to 3 days.
Freezing
To freeze your Coconut Cloud Cake Recipe, it’s best to assemble, crumb coat, and freeze the cake without the final frosting layer. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. When ready, thaw overnight in the fridge, then frost and garnish fresh for the best texture.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating isn’t recommended, as the frosting can melt and the layers may lose their texture. Simply let refrigerated slices sit at room temperature for about 20 minutes before serving to allow the flavors to shine.
FAQs
Can I use regular milk instead of coconut milk?
Yes, you can substitute regular milk, but using coconut milk enhances the cake’s moistness and coconut flavor, which is essential to the character of the Coconut Cloud Cake Recipe.
Do I have to use egg whites only?
Yes, egg whites are used here for their ability to lighten the batter. Whole eggs would add density, changing the airy texture that makes this cake feel like a cloud.
Is it necessary to sift the cake flour?
Sifting ensures there are no lumps and aerates the flour, contributing to a lighter cake crumb. It’s a small step that makes a noticeable difference.
Can I make this cake gluten-free?
You can try substituting gluten-free cake flour blends, but results may vary. Coconut milk and extracts will still bring the flavor, but texture might be slightly different.
How long does this cake keep at room temperature?
Because of the cream filling and frosting, it’s best to keep the cake refrigerated and serve within a few hours to maintain freshness and food safety.
Final Thoughts
This Coconut Cloud Cake Recipe is truly a showstopper and a joy to make. Its dreamy lightness paired with creamy coconut flavors makes every slice feel like a special moment. I can’t wait for you to try this recipe and share it with your loved ones – it’s one of those cakes that brings smiles and memories with every bite!
Print
Coconut Cloud Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 26 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coconut Cloud Cake is a light, fluffy, and moist layered cake featuring tender coconut-flavored cake layers, a luscious coconut cream filling, and a smooth coconut buttercream frosting. Enhanced with coconut extracts and shredded coconut, this elegant dessert is perfect for coconut lovers seeking a tropical-inspired treat that’s both visually stunning and delicious.
Ingredients
For the Coconut Cake Layers
- 2 ½ cups cake flour, sifted
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large egg whites
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned coconut milk (full-fat)
- ½ cup buttermilk
For the Coconut Cream Filling
- 1 cup heavy whipping cream, cold
- ½ cup sweetened shredded coconut
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
For the Coconut Frosting
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2 to 3 tablespoons coconut milk (or regular milk)
- 1 teaspoon coconut extract
- Pinch of salt
Garnish
- ½ cup sweetened shredded coconut (optional, for the sides and base)
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to prevent sticking and ensure easy release.
- Mix the Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt until well combined to evenly distribute leavening agents and salt in the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for about 3 to 4 minutes until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Egg Whites and Flavorings: Add the egg whites one at a time, beating well after each addition to incorporate air and volume. Mix in pure vanilla extract and coconut extract until fully blended for a fragrant base.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredient mixture in three parts, alternating with the coconut milk and buttermilk, starting and ending with the dry ingredients. Mix on low speed just until combined to keep the batter light and avoid overmixing.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans, smoothing the tops. Bake in the preheated oven for 23 to 26 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow cakes to cool in their pans for about 10 minutes, then carefully invert onto wire racks to cool completely before assembling to prevent the filling from melting.
- Make the Coconut Cream Filling: In a chilled mixing bowl, whip cold heavy cream with powdered sugar and vanilla extract on medium-high speed until soft peaks form. Gently fold in shredded coconut then refrigerate until ready to use to keep the filling fresh and firm.
- Prepare the Frosting: In a large bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, starting on low speed then increasing to medium, until fluffy. Mix in coconut extract and a pinch of salt, then add coconut milk one tablespoon at a time until frosting reaches a smooth, spreadable consistency.
- Assemble the Cake: Place one cooled cake layer on your serving plate or cake stand. Spread half of the coconut cream filling evenly over the top layer.
- Add Second Layer: Place the second cake layer over the filling and spread the remaining coconut cream filling evenly to the edges for even layering and flavor distribution.
- Top and Crumb Coat: Add the final cake layer on top and apply a thin layer of frosting all over the cake to seal in crumbs. Refrigerate this crumb-coated cake for 20 minutes to set the frosting.
- Frost and Garnish: Use the remaining coconut frosting to frost the entire cake, smoothing or swirling with an offset spatula for a polished finish. Press shredded coconut along the bottom edge or cover the whole cake if desired for added texture and visual appeal.
Notes
- Ensure all ingredients, especially butter and eggs, are at room temperature for best results.
- Sifting the flour helps create a lighter cake texture.
- Do not overmix the batter once wet and dry ingredients are combined, as it can make the cake dense.
- The coconut cream filling should be kept refrigerated if not used immediately to maintain firmness.
- For a more intense coconut flavor, toast the shredded coconut garnish lightly before decorating.
- This cake is best served the same day or within two days refrigerated, bringing it to room temperature before serving.
