If you have a soft spot for desserts that feel like a dreamy bite of tropical paradise, then you are absolutely going to adore this Coconut Cloud Cake Recipe. It’s fluffy, moist, and bursting with the delicate sweetness of coconut in every heavenly layer. From the light white cake infused with coconut milk and extract to the luscious whipped coconut frosting crowned with shredded coconut, this cake embodies the perfect balance of airy texture and tropical flavor that makes each slice a little celebration on your palate.
Ingredients You’ll Need
The magic behind this cake lies in its simplicity—each ingredient has a special role in creating that perfect balance of rich coconut flavor and light, fluffy texture you’ll love. Having the right balance of moisture, sweetness, and that distinctive coconut crunch means every bite delights.
- White cake mix: A convenient base that ensures consistent fluffiness and structure without extra fuss.
- Coconut milk (unsweetened): Adds natural coconut flavor and tender moisture to the cake batter.
- Vegetable oil: Keeps the cake perfectly moist with a neutral flavor that lets the coconut shine.
- Egg whites: Whipped into the batter, they lighten the texture creating that signature cloud-like softness.
- Coconut extract: An essential flavor booster that makes the coconut taste vibrant and unmistakable.
- Shredded sweetened coconut (divided): Adds delightful flecks of coconut texture baked into the cake and as a topping for extra chewiness.
- Whipped topping (thawed): The base for a creamy, fluffy frosting that’s easy to spread and never heavy.
- Sour cream: Adds subtle tanginess and richness helping the frosting stay silky smooth.
- Powdered sugar: Sweetens and thickens the frosting without graininess.
- Vanilla extract: Balances coconut’s tropical notes with warm, familiar sweetness.
How to Make Coconut Cloud Cake Recipe
Step 1: Prepare Your Pans and Preheat
Start by preheating your oven to 350°F (175°C) and greasing two 8-inch round cake pans. This simple prep ensures your cakes come out easily without sticking, setting the stage for that flawless layer cake.
Step 2: Mix the Batter
In a large mixing bowl, combine the white cake mix, coconut milk, vegetable oil, egg whites, and coconut extract. Use an electric mixer to beat everything for about 2 minutes until the batter is smooth and airy. This step is crucial for that light texture you want in a cloud-like cake.
Step 3: Add the Coconut
Gently fold in half a cup of shredded sweetened coconut to the batter. This infuses little bursts of chewy coconut throughout the cake, adding both flavor and texture.
Step 4: Bake the Cakes
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out clean. This ensures your cakes are baked through but remain moist and tender.
Step 5: Cool Completely
Let your cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Cooling fully is essential before frosting to prevent melting or slipping.
Step 6: Make the Coconut Whipped Frosting
While the cakes cool, mix together the thawed whipped topping, sour cream, powdered sugar, vanilla, and coconut extracts until smooth and fluffy. This blend creates a luscious, light frosting that’s the perfect complement to the cake’s texture.
Step 7: Assemble and Decorate
Spread a generous layer of frosting over one cake layer, top it with the second cake, then frost the entire cake. Finally, press the remaining shredded coconut gently onto the sides and top for that signature Coconut Cloud Cake look and extra coconutty crunch.
How to Serve Coconut Cloud Cake Recipe
Garnishes
Adding toasted shredded coconut on top elevates the look and adds a toasty crunch that contrasts beautifully with the soft cake and creamy frosting. Fresh pineapple slices or edible flowers can also brighten up your presentation for a tropical vibe.
Side Dishes
This cake pairs wonderfully with a scoop of coconut ice cream or a simple fresh fruit salad. The light, fruity sides keep the dessert feeling fresh and balanced, perfect after a hearty meal or as a standalone treat.
Creative Ways to Present
Try serving this cake as individual mini layers or cupcakes for parties or gatherings—each guest gets their own Coconut Cloud Cake moment. You can also turn it into a trifle, layering cake cubes, frosting, and coconut flakes in pretty glasses for a stunning dessert display.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake tightly wrapped or stored in an airtight container in the refrigerator. This preserves the creamy frosting and moist layers for up to 3 days while keeping the cake fresh for every delicious bite.
Freezing
If you want to prepare ahead or save extra cake, wrap it tightly in plastic wrap and then foil, freezing for up to 1 month. Thaw overnight in the fridge before serving to maintain texture and taste.
Reheating
Since Coconut Cloud Cake Recipe is best enjoyed chilled or at room temperature, it’s not recommended to heat it. If preferred slightly warmer, let slices sit at room temperature for 30 minutes rather than microwaving to keep the texture intact.
FAQs
Can I use canned coconut milk for this recipe?
Yes, canned coconut milk works perfectly, especially the full-fat unsweetened variety. It adds richness and natural coconut flavor that’s essential for the cake’s moist, tender crumb.
Is this cake gluten-free?
The traditional recipe uses store-bought white cake mix, which usually contains gluten. To make it gluten-free, opt for a gluten-free white cake mix and verify all other ingredients comply with your dietary needs.
Can I substitute the whipped topping with homemade whipped cream?
Absolutely! Homemade whipped cream will add a fresh, creamy touch. Just be sure to sweeten and stabilize it slightly since it tends to be softer than store-bought whipped topping.
How do I get an even fluffier cake texture?
Whipping the egg whites separately until soft peaks form before folding them into the batter can increase the cake’s airiness, resulting in an even lighter, cloud-like texture.
What’s the best way to toast shredded coconut?
Simply spread the shredded coconut evenly on a baking sheet and toast in a preheated 350°F oven for 5–7 minutes, stirring occasionally, until golden brown and fragrant. Keep a close eye to avoid burning!
Final Thoughts
I can’t recommend this Coconut Cloud Cake Recipe enough if you’re looking for a dessert that’s as delightful to eat as it is to make. With its airy texture, rich coconut flavor, and creamy frosting, it’s sure to become your go-to recipe for special occasions or whenever you want a tropical escape in dessert form. Grab your ingredients, get baking, and enjoy every slice of this cloud-like coconut dream!
Print
Coconut Cloud Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes (plus chilling time)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Coconut Cloud Cake is a light, fluffy dessert made with white cake mix infused with coconut milk and shredded coconut. Topped with a creamy coconut whipped frosting and extra shredded coconut, it offers a delightful tropical flavor perfect for any occasion.
Ingredients
Cake
- 1 box white cake mix
- 1 cup coconut milk (unsweetened)
- ½ cup vegetable oil
- 3 large egg whites
- 1 teaspoon coconut extract
- 1 cup shredded sweetened coconut (divided)
Coconut Whipped Frosting
- 1 (8 oz) tub whipped topping (thawed)
- ½ cup sour cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the white cake mix, coconut milk, vegetable oil, egg whites, and coconut extract. Use an electric mixer to beat the mixture for 2 minutes until it becomes smooth and fluffy.
- Add Coconut: Gently fold in ½ cup of the shredded sweetened coconut into the batter to incorporate the texture and flavor.
- Pour and Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them onto a wire rack to cool completely before frosting.
- Make Frosting: In a bowl, mix together the whipped topping, sour cream, powdered sugar, vanilla extract, and coconut extract until smooth and creamy.
- Assemble Cake: Once cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top, then frost the top and sides evenly.
- Decorate: Gently press the remaining ½ cup shredded sweetened coconut over the frosting to cover the cake’s surface.
- Chill: Refrigerate the cake for at least 1 hour before slicing to allow the frosting to set and flavors to meld.
Notes
- For a richer coconut flavor, lightly toast the shredded coconut before adding it to the frosting.
- This cake can be stored in the refrigerator for up to 3 days, making it an excellent make-ahead dessert.
