Coconut Cloud Cake: Fluffy Layers with a Creamy Coconut Frosting

A soft, tender cake infused with coconut milk and topped with whipped cream cheese frosting—this cake is pure bliss

Introduction: A Slice of Tropical Heaven

This Coconut Cloud Cake is the kind of dessert that feels like a vacation—light, fluffy layers infused with coconut milk and extracts, crowned with a whipped cream cheese frosting that’s as silky as it is flavorful. It’s perfect for spring gatherings, summer birthdays, or anytime you want a cake that’s both elegant and comforting.

The combination of coconut milk, vanilla, and cream cheese creates a balanced sweetness with a tropical twist. Whether you serve it as a layer cake, sheet cake, or cupcakes, it’s guaranteed to impress.

Ingredients Breakdown

Let’s explore what makes this cake so light, moist, and flavorful:

Cake Batter:

• All-purpose flour (2½ cups)
  Provides structure and a tender crumb.
• Baking powder (2½ tsp)
  Adds lift and fluffiness.
• Salt (½ tsp)
  Balances sweetness and enhances flavor.
• Unsalted butter (1 cup, softened)
  Adds richness and moisture.
• Granulated sugar (2 cups)
  Sweetens and helps with structure.
• Eggs (4 large, room temperature)
  Bind the batter and add richness.
• Vanilla extract (1 tsp)
  Adds warmth and depth.
• Coconut extract (1 tsp)
  Adds tropical aroma and flavor.
• Coconut milk (1 cup)
  Adds moisture and a subtle coconut flavor.

Optional: Add shredded coconut or lime zest for texture and brightness.

Frosting:

• Heavy whipping cream (1½ cups)
  Whips into a light, airy base.
• Cream cheese (8 oz, softened)
  Adds tang and creamy texture.
• Powdered sugar (½ cup)
  Sweetens and smooths the frosting.
• Vanilla extract (1 tsp)
  Adds balance.
• Coconut extract (1 tsp)
  Enhances the tropical flavor.

Optional: Fold in toasted coconut for texture.

Step-by-Step Instructions

Step 1: Preheat Oven

Set oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans or one 9×13-inch pan.

Tip: Line with parchment for easy release.

Step 2: Mix Dry Ingredients

In a medium bowl:

• Whisk together flour, baking powder, and salt.

Set aside.

Step 3: Cream Butter and Sugar

In a large bowl:

• Beat softened butter and granulated sugar until light and fluffy (about 3–4 minutes).

Tip: Scrape down sides for even mixing.

Step 4: Add Eggs and Flavor

Add eggs one at a time, mixing well after each.

Stir in vanilla and coconut extracts.

Step 5: Alternate Dry and Wet

Add dry ingredients in three parts, alternating with coconut milk.

Mix until just combined.

Tip: Don’t overmix—just until smooth.

Step 6: Bake

Divide batter evenly between pans.

Bake for 30–35 minutes, until:

• Tops are golden
• Toothpick inserted comes out clean

Let cool in pans for 10 minutes, then transfer to wire rack.

Step 7: Make the Frosting

In a chilled bowl:

• Beat heavy cream until soft peaks form.

In another bowl:

• Beat cream cheese, powdered sugar, vanilla, and coconut extract until smooth.

Fold whipped cream into cream cheese mixture.

Tip: Chill frosting for 15 minutes before spreading.

Step 8: Frost and Serve

Spread frosting over cooled cake layers.

Decorate with:

• Toasted coconut
• White chocolate shavings
• Edible flowers

Slice and enjoy the dreamy, creamy coconut goodness!

Presentation Tip: Serve on a white cake stand with tropical fruit accents.

Serving Suggestions

Perfect for:

• Birthdays
• Bridal showers
• Summer picnics
• Afternoon tea

Pair with:

• Pineapple juice
• Coconut iced latte
• Sparkling water with lime

Tip: Serve chilled for best texture.

Variations to Try

Want to make it your own? Try these delicious twists:

Coconut Lime Cake

Add lime zest and juice to the batter and frosting.

Cupcake Version

Divide batter into cupcake tins and bake for 18–22 minutes.

Vegan Version

Use plant-based butter, coconut cream, and egg substitute.

Chocolate Coconut

Add cocoa powder and chocolate chips to the batter.

Piña Colada

Add crushed pineapple and rum extract.

Storage and Make-Ahead Tips

• Make-Ahead: Bake cake layers up to 2 days in advance.
• Refrigerate: Store frosted cake in airtight container for up to 5 days.
• Freeze: Freeze unfrosted layers for up to 2 months. Thaw and frost before serving.

Tip: Chill frosted cake for 30 minutes before slicing for cleaner cuts.

Nutrition Notes (Per Slice, ~1 of 12)

• Calories: ~420
• Protein: ~5g
• Carbohydrates: ~38g
• Fat: ~26g
• Sugar: ~28g
• Sodium: ~180mg
• Fiber: ~1g

This cake is:

• Moist and fluffy
• Comfort food approved
• Crowd-pleasing
• Perfect for gifting

Final Thoughts

This Coconut Cloud Cake is more than just dessert—it’s a celebration of lightness, flavor, and tropical charm. Whether you’re serving it at a party or savoring a slice solo, it’s guaranteed to transport you to dessert heaven.