When the sun’s blazing and you want dessert without the heaviness, this Coconut Cloud Cake is your sweet escape.
It’s tender, airy, and bursting with coconut goodness—just the right balance of creamy, fluffy, and refreshing. Imagine a delicate white cake soaked in velvety coconut milk, topped with a cloud-like whipped cream frosting and a flurry of shredded coconut. It’s pure bliss in every bite—and the best part? You don’t need any fancy ingredients or a pastry degree to pull it off.
This cake is perfect for summer gatherings, baby showers, or anytime you need something light but indulgent. It’s a crowd-pleaser that disappears faster than you can say “just one more slice.”
Ingredients
Cake Base
2 ¾ cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 ½ cups granulated sugar
¾ cup butter, softened
4 egg whites
1 whole egg
1 cup heavy whipping cream
1 ½ teaspoons vanilla extract
2 teaspoons coconut extract
1 (15 oz) can full-fat coconut milk, for soaking
Whipped Coconut Topping
1 (8 oz) package cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons coconut extract
2 cups heavy whipping cream, chilled
1 cup sweetened shredded coconut, for garnish
Instructions
1. Prep the Pan & Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch cake pan thoroughly to prevent sticking.
2. Build the Batter
In a large mixing bowl, sift together the cake flour, baking powder, salt, and sugar.
Cut the softened butter into chunks and blend it into the flour mixture until it becomes crumbly.
Add the egg whites one at a time, followed by the whole egg.
Pour in the heavy cream, vanilla extract, and coconut extract. Mix on medium speed for 1–2 minutes until the batter is smooth, pale, and slightly airy.
3. Bake
Pour the batter into your prepared cake pan and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool slightly in the pan.
4. Soak the Cake
While the cake is still warm, use a fork or skewer to gently poke shallow holes across the surface.
Shake the can of coconut milk thoroughly, then slowly pour it evenly over the entire cake.
Allow the cake to cool completely so the coconut milk absorbs fully.
5. Make the Whipped Coconut Topping
In a large bowl, beat the cream cheese until smooth.
Add the sugar, vanilla, and coconut extract, mixing until creamy.
Slowly pour in the chilled heavy cream, beating until soft, then stiff peaks form—about 3 to 4 minutes.
6. Assemble the Cake
Once the cake is fully cooled and the coconut milk has soaked in, spread the whipped topping generously over the top.
Sprinkle with shredded coconut, covering it like a snowy blanket.
7. Chill & Serve
Refrigerate the cake for at least 1 hour before serving to allow everything to set.
Slice into squares and serve cold. Watch it vanish!
Tips & Variations
For extra coconut flavor, toast the shredded coconut before sprinkling.
Want to dress it up? Add thin pineapple slices or fresh berries on top.
You can use a round cake pan for a layered version—just adjust the baking time slightly.
This Coconut Cloud Cake is everything a summer dessert should be: cool, dreamy, and unforgettable. Whether you’re making it for a special occasion or just a Tuesday treat, this recipe delivers tropical comfort with every bite.