Name: Coconut Cloud Cake
Prep time: 20 min
Cook time: 30 min
Total time: PT-487731H58M31S
Cuisine: American
Ingredients: 2 1/2 cups cake flour; 2 1/2 tsp baking powder; 1/2 tsp salt; 3/4 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 5 egg whites; 1 cup full-fat canned coconut milk; 1 tsp vanilla extract; 1 tsp coconut extract; 1 1/2 cups sweetened shredded coconut; 2 cups heavy cream or 1 tub whipped topping

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This Coconut Cloud Cake is a dreamy, fluffy dessert that feels like biting into a sweet, tropical cloud. Light and airy layers are infused with coconut flavor and topped with whipped frosting and shredded coconut for a beautiful and delicate finish. It’s the perfect treat for any celebration or when I just want to indulge in something extra special.

Why You’ll Love This Recipe

I love how this cake delivers rich coconut flavor without feeling too heavy. The texture is incredibly soft and pillowy—hence the “cloud” in the name. It’s a showstopper at any gathering but simple enough to make on a weekend. Whether I’m hosting a birthday or just craving a light yet satisfying dessert, this cake hits all the right notes. Plus, the coconut topping adds the perfect chewy contrast to the soft cake.

ingredients

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

Cake flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Egg whites
Coconut milk
Vanilla extract
Coconut extract
Sweetened shredded coconut
Heavy cream or whipped topping (for frosting)

directions

I start by preheating the oven to 350°F (175°C) and greasing my cake pans.
In a bowl, I whisk together the cake flour, baking powder, and salt.
In another large bowl, I cream the butter and sugar until light and fluffy.
I add the egg whites one at a time, mixing well after each.
Then I stir in the coconut milk, vanilla extract, and coconut extract.
I gradually add the dry ingredients into the wet, mixing just until combined.
I pour the batter into the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Once baked, I let the cakes cool completely before frosting.
I whip the heavy cream until soft peaks form (or use a prepared whipped topping) and spread it over the cake layers.
I finish by sprinkling shredded coconut all over the cake for that signature “cloud” look.

Servings and timing

This cake serves about 10–12 people. It takes around 20 minutes to prepare and 25–30 minutes to bake, plus additional cooling time.

Variations

Sometimes I like to add a bit of lemon or lime zest to the batter for a citrus twist. If I want more texture, I fold in some toasted coconut into the frosting. For a more indulgent version, I might layer the cake with coconut pastry cream in between. I’ve also tried using a cream cheese-coconut frosting instead of whipped topping—it’s a richer option but absolutely delicious.

storage/reheating

I store the cake in the refrigerator, covered, for up to 4 days. Because of the whipped topping, I don’t recommend leaving it out at room temperature for too long. I don’t typically reheat this cake, but I do let it sit at room temperature for about 15 minutes before serving to bring back some of the softness.

FAQs

What kind of coconut milk should I use?

I use canned full-fat coconut milk for a richer flavor, but boxed coconut milk can work in a pinch if it’s unsweetened.

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day ahead and store them wrapped tightly. I frost it the day I plan to serve for the best texture.

Is it possible to make this cake gluten-free?

I’ve had success using a 1:1 gluten-free flour blend in place of cake flour. The texture changes slightly, but it’s still delicious.

Can I freeze this cake?

I freeze the unfrosted cake layers by wrapping them well in plastic wrap and foil. I don’t recommend freezing the frosted version because the whipped topping can separate.

Can I use sweetened coconut cream instead of coconut milk?

I avoid using sweetened coconut cream as it can make the cake too dense and overly sweet. Coconut milk offers better balance and texture.

Conclusion

This Coconut Cloud Cake is one of my favorite ways to enjoy coconut in dessert form. It’s light, flavorful, and incredibly satisfying. Whether I’m sharing it with friends or keeping it all to myself (no shame in that!), it always brings joy. It’s simple enough to whip up but elegant enough to impress.

Coconut Cloud Cake

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Author: Sue
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes plus cooling
Yield: 10–12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Coconut Cloud Cake is a light and fluffy dessert infused with coconut flavor, topped with whipped frosting and shredded coconut. It's perfect for celebrations or whenever you crave a delicate yet indulgent treat.

Instructions

Preheat oven to 350°F (175°C) and grease two 9-inch cake pans.
Whisk together cake flour, baking powder, and salt in a bowl.
Cream the butter and sugar in a large bowl until light and fluffy.
Add egg whites one at a time, mixing well after each addition.
Stir in coconut milk, vanilla extract, and coconut extract.
Gradually mix dry ingredients into the wet ingredients until just combined.
Divide batter evenly between prepared pans and bake for 25–30 minutes or until a toothpick inserted comes out clean.
Cool cakes completely on wire racks.
Whip heavy cream until soft peaks form or use prepared whipped topping.
Frost the cake and sprinkle shredded coconut generously on top and sides.