If you adore fluffy, moist cakes with a tropical twist, you are going to absolutely fall in love with this Coconut Cloud Cake Recipe. It brings together the lightness of whipped coconut cream and the subtle sweetness of shredded coconut, combining to create an airy, delightful cake that feels like biting into a soft cloud kissed by the island breeze. Whether you’re celebrating a special occasion or just want to treat yourself, this cake will quickly become a cherished favorite in your dessert rotation.
Ingredients You’ll Need
These simple, well-chosen ingredients come together effortlessly to create layers of tender cake and luscious whipped cream. Each ingredient plays a crucial role, from the rich coconut milk that adds tropical moisture to the fluffy egg whites that lighten the texture.
- White cake mix: A convenient base that ensures a tender crumb and sweet foundation for the cake.
- Canned coconut milk (1 cup): Adds creamy moisture and a gentle coconut flavor that infuses every bite.
- Vegetable oil (1/2 cup): Keeps the cake moist without overpowering the coconut essence.
- Large egg whites (4): Whipped into the batter, they lend an airy, cloud-like lift to the cake layers.
- Coconut extract (1 tsp + 1/2 tsp for whipped cream): Intensifies the coconut flavor, perfect for enthusiasts of this tropical taste.
- Vanilla extract (1/2 tsp): Enhances the sweetness and rounds out the flavor profile beautifully.
- Sweetened shredded coconut (1 cup + extra for topping): Adds texture and bursts of coconut flavor throughout the cake and on the final presentation.
- Heavy whipping cream (1 1/2 cups): Whipped into a fluffy frosting that melts in your mouth.
- Powdered sugar (1/4 cup): Sweetens the whipped cream frosting delicately without grit.
How to Make Coconut Cloud Cake Recipe
Step 1: Prepare Your Cake Pans and Oven
Start by preheating your oven to 350°F and greasing plus flouring two 8-inch round cake pans. This simple prep step ensures your dreamy Coconut Cloud Cake layers will come out perfectly shaped and tender to the touch, preventing any sticking mishaps.
Step 2: Mix the Batter
In a large bowl, combine the white cake mix, coconut milk, vegetable oil, egg whites, coconut extract, and vanilla extract. Beat this mixture on medium speed for about two minutes. You’ll want a smooth, slightly thick batter with airy egg whites folded carefully in, as this creates the signature light texture of this cake.
Step 3: Fold in Shredded Coconut
Gently fold in the shredded coconut to the batter, taking care to keep that lovely airiness intact. These little bursts of coconut give texture and flavor that make this recipe stand out, perfect for those who crave a real coconut sensation.
Step 4: Bake the Cake Layers
Divide the batter evenly into your two prepared pans. Place them in the oven to bake for 25 to 30 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Step 5: Whip the Coconut Cream
While your cakes cool, whip together the heavy cream, powdered sugar, and 1/2 teaspoon of coconut extract in a chilled bowl until stiff peaks form. This luscious whipped cream frosting is what makes the Coconut Cloud Cake Recipe absolutely irresistible and keeps it light and fluffy.
Step 6: Assemble and Frost
Once the cake layers are completely cool, spread a generous layer of the coconut whipped cream over the first cake layer. Place the second cake layer on top, then frost the entire cake with the remaining whipped cream. Finally, sprinkle shredded coconut all over the top and sides to give it that beautiful, snowy cloud effect.
Step 7: Chill Before Serving
Pop your masterpiece into the fridge for at least an hour before serving. This chilling step helps the flavors meld beautifully and sets the delicate whipped cream, ensuring every slice is picture-perfect and melt-in-your-mouth delicious.
How to Serve Coconut Cloud Cake Recipe
Garnishes
Sprinkling extra shredded coconut on top is a classic choice, adding texture and a pretty finish. For a little extra flair, you can add toasted coconut flakes for contrast or even edible flowers that complement the tropical vibe wonderfully.
Side Dishes
This cake pairs delightfully with fresh tropical fruits like pineapple, mango, or passion fruit. A lightly brewed cup of jasmine tea or a chilled glass of coconut water will round out your dessert experience, enhancing the luscious coconut notes.
Creative Ways to Present
Try serving the Coconut Cloud Cake Recipe as individual mini cakes or layered parfaits in glass cups—alternate cake, coconut cream, and toasted coconut layers for a stunning visual. You could also top slices with a drizzle of passion fruit sauce or a sprinkle of toasted nuts for added crunch.
Make Ahead and Storage
Storing Leftovers
After enjoying a slice (or two), store your leftover Coconut Cloud Cake Recipe in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will stay fresh and moist for up to three days, making it perfect for prepping ahead or savoring over several days.
Freezing
If you want to save some for later, you can freeze leftover cake slices by wrapping them individually in plastic wrap and then aluminum foil. Thaw overnight in the fridge, and your cake will be nearly as delightful as freshly made.
Reheating
This cake is best enjoyed chilled, so reheating is not recommended, as the delicate whipped cream frosting can lose its texture. Instead, serve straight from the fridge for that perfect cool, creamy bite each time.
FAQs
Can I use fresh coconut instead of shredded coconut for this Coconut Cloud Cake Recipe?
Fresh coconut can be used, but make sure it is finely shredded and drained well to avoid adding too much moisture to the batter. Shredded sweetened coconut works best for texture and sweetness balance.
Is it possible to make this cake dairy-free?
Yes, you can substitute the heavy whipping cream with a coconut-based whipped topping and use dairy-free cake mix options, but the texture and taste might differ slightly from the classic version.
What if I don’t have coconut extract?
If you don’t have coconut extract on hand, vanilla extract alone can work, but the cake will lack that distinct coconut punch. Adding extra shredded coconut can help boost coconut flavor naturally.
Can this cake be made gluten-free?
Absolutely! Use a gluten-free white cake mix and double-check that all other ingredients are gluten-free to enjoy a delightful version of this Coconut Cloud Cake Recipe suitable for gluten-sensitive guests.
How long will this cake stay fresh once frosted?
Once frosted and refrigerated, the Coconut Cloud Cake Recipe stays fresh and delicious for up to three days. For the best texture and flavor, enjoy it within this window.
Final Thoughts
I can’t recommend the Coconut Cloud Cake Recipe enough if you’re looking to wow your friends or simply indulge in a tropical, light, and beautifully textured dessert. It’s easy enough to whip up on a whim, yet impressive in both taste and presentation. So go ahead, gather your ingredients, and bring a little tropical cloud magic into your kitchen today—you won’t regret it!
Print
Coconut Cloud Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in this airy and flavorful Coconut Cloud Cake recipe that combines moist white cake infused with coconut milk and extracts, layered with luscious coconut whipped cream. Perfectly topped with shredded coconut, this dessert offers a tropical twist that’s both light and indulgent, ideal for any celebration or a special treat.
Ingredients
Cake Ingredients
- 1 box white cake mix
- 1 cup canned coconut milk
- 1/2 cup vegetable oil
- 4 large egg whites
- 1 tsp coconut extract
- 1/2 tsp vanilla extract
- 1 cup sweetened shredded coconut
Whipped Cream Frosting
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp coconut extract
Topping
- Additional shredded coconut for topping
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cake does not stick.
- Make Cake Batter: In a large bowl, combine the white cake mix, canned coconut milk, vegetable oil, egg whites, coconut extract, and vanilla extract. Beat on medium speed for 2 minutes until the batter is smooth and well mixed.
- Fold in Coconut: Gently fold the sweetened shredded coconut into the batter to incorporate the texture evenly without deflating the mixture.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes. Then, remove them from the pans and place on a wire rack to cool completely.
- Prepare Whipped Cream: In a chilled mixing bowl, whip the heavy cream, powdered sugar, and coconut extract together until stiff peaks form. This will be your light and fluffy frosting.
- Assemble the Cake: Once the cakes are completely cooled, spread a generous layer of the whipped cream over the first cake layer. Place the second layer on top, then cover the entire cake with the remaining whipped cream.
- Add Coconut Topping: Sprinkle additional shredded coconut over the top and sides of the cake for both flavor and decoration.
- Chill Before Serving: Refrigerate the cake for at least 1 hour before serving to allow flavors to meld and frosting to set properly.
Notes
- For a lighter texture, substitute half of the coconut milk with buttermilk.
- This cake is best served chilled and can be prepared a day in advance.
