Coconut Cloud Cake

I love how this Coconut Cloud Cake melts in my mouth—light, fluffy sponge layers topped with creamy coconut frosting and the perfect crunch of toasted shredded coconut. It’s a dreamy dessert that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

I adore this cake because it’s easy to follow and uses simple pantry ingredients. Even though it's beginner-friendly, it delivers impressive bakery-worthy results—perfect for birthdays, holidays, or a sweet treat any day.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All‑purpose flour

• Coconut milk

• Unsalted butter

• Sweetened shredded coconut (for baking/toasting)

• Cream cheese

• Heavy whipping cream

• Coconut extract

• Vanilla extract

directions

1. Prepare cake layers
   I sift together the flour and mix it with coconut milk, butter, extracts, and eggs to create a batter. I bake until the layers are soft and sponge-like.

2. Toast coconut
   I spread shredded coconut on a baking sheet and roast until golden for that crunch on top.

3. Make frosting
   I whip cream cheese and heavy cream with coconut and vanilla extracts until the frosting is smooth and airy.

4. Assemble
   After cooling the cake layers, I spread frosting between layers and over the top, then sprinkle on toasted coconut for texture and visual appeal.

Servings and timing

I serve 10 slices from this cake.
Total Time: about 50 minutes

Variations

• Coconut milk substitute: Almond or regular milk works well.

• Butter alternative: Use coconut oil or vegan margarine for a dairy-free version.

• Coconut sweetness: Use unsweetened shredded coconut if I prefer a less sweet cake.

• Flavor twists: I like adding lime zest for a bright citrus note or almond extract for depth.

storage/reheating

• To store: I keep it in the refrigerator in an airtight container for up to 4 days.

• To prepare ahead: I bake the layers a day ahead—then frost and assemble just before serving.

• Quick refresh: I let the cake come to room temperature for 30 minutes before serving for the best flavor.

FAQs

What makes the cake so fluffy?

The coconut milk and whipped frosting—plus the light sponge texture—give it that cloud‑like softness I adore.

Can I use unsweetened coconut instead of sweetened?

Yes! I sometimes prefer unsweetened for less sweetness; the frosting adds enough sweetness to balance it out.

Is it okay to use regular milk instead of coconut milk?

Definitely. While coconut milk gives a richer flavor, regular or almond milk still yields a moist, tender cake.

How long does the toasted coconut stay crunchy?

I find it stays crisp for a couple of days. After that, if storing in the fridge, it softens—but it’s still delicious!

Can I freeze leftovers?

Yes! I wrap individual slices tightly and freeze for up to 1 month. I thaw them overnight in the fridge for best quality.

Conclusion

This Coconut Cloud Cake is one of my favorite desserts—it's easy, impressive, and irresistibly light. It's perfect for celebrating or just treating myself. If I’m in the mood for something special, this cake never disappoints!