Introduction
The Coconut Cloud Cake is a show-stopping dessert that’s as fluffy and light as its name suggests. With layers of tender sponge cake, creamy frosting, and a generous coating of shredded coconut, this cake is the perfect treat for coconut lovers. Its delicate sweetness and pillowy texture make it a beautiful choice for birthdays, holidays, or spring and summer gatherings.
Ingredients
For the cake layers:
2 ½ cups (300 g) cake flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup (225 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional, for stronger flavor)
1 cup (240 ml) coconut milk (or whole milk)
For the frosting:
1 package (8 oz / 225 g) cream cheese, softened
½ cup (115 g) unsalted butter, softened
4 cups (500 g) powdered sugar, sifted
1 teaspoon vanilla extract
2–3 tablespoons coconut milk or heavy cream
For decoration:
2–3 cups sweetened shredded coconut (toasted or plain, depending on preference)
Optional: fresh berries, edible flowers, or white chocolate curls for garnish
Instructions
1. Bake the cake layers
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, sift together flour, baking powder, and salt.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla and coconut extract.
Alternate adding the flour mixture and coconut milk, beginning and ending with flour. Mix until just combined.
Divide batter evenly among pans and bake for 25–30 minutes, until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the frosting
In a large bowl, beat cream cheese and butter until smooth.
Gradually add powdered sugar, one cup at a time.
Mix in vanilla extract and enough coconut milk/cream to reach a smooth, spreadable consistency.
3. Assemble the cake
Place one cake layer on a serving plate and spread a layer of frosting over it.
Repeat with the second and third layers.
Frost the outside of the cake generously.
Gently press shredded coconut all over the top and sides to create a “snowy cloud” effect.
4. Decorate & serve
Optionally, top with berries, white chocolate curls, or edible flowers for an elegant finish.
Slice and serve chilled or at room temperature.
Tips & Variations
Toasted coconut: Toast the shredded coconut for a nuttier flavor and golden look.
Lighter option: Use whipped cream frosting instead of cream cheese for an airier texture.
Filling idea: Add lemon curd, pineapple jam, or a coconut custard layer between cakes for a tropical twist.
Make ahead: Bake the cake layers a day before, wrap tightly, and frost before serving.
Serving Suggestions
This cake pairs wonderfully with:
A cup of hot coffee or tea for balance.
Fresh tropical fruits like pineapple or mango on the side.
A glass of sparkling wine for a celebratory occasion.
Conclusion
The Coconut Cloud Cake lives up to its name — soft, airy, and heavenly with every bite. It combines the nostalgic sweetness of coconut with a creamy, dreamy frosting, making it both comforting and elegant. Whether for a festive gathering or a simple weekend indulgence, this cake will transport your taste buds straight to a tropical paradise.