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Slice of coconut cloud cake with fluffy whipped frosting and shredded coconut on a vintage plate. Real homemade texture with golden crumb and creamy layers.

Coconut Cloud Cake

This dreamy coconut cloud cake features airy layers, whipped cream frosting, and sweet coconut flakes for a tropical showstopper. Light, fluffy, and perfect for special occasions!
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 0 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: Southern American, Tropical
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2.5 cups All-purpose flour Sifted
  • 2.5 teaspoon Baking powder
  • 0.5 teaspoon Salt
  • 0.75 cup Unsalted butter Softened
  • 1.75 cups Granulated sugar
  • 4 large Eggs Room temperature
  • 1 cup Coconut milk Full-fat, canned preferred
  • 1.5 teaspoon Coconut extract
  • 1 teaspoon Vanilla extract Pure
Frosting
  • 1.25 cups Heavy whipping cream Chilled
  • 1 cup Powdered sugar
  • 6 oz Cream cheese Softened
  • 1.5 cups Sweetened shredded coconut Divided (½ cup for frosting)

Equipment

  • 3 8-inch cake pans Greased and floured
  • 1 Electric mixer Hand or stand mixer
  • 2 Mixing bowls Large, for batter and frosting
  • 1 Offset spatula For spreading frosting evenly
  • 1 Serrated knife To level cake layers if needed

Method
 

  1. Preheat oven to 350°F and grease three 8-inch round cake pans. prep pans
  2. Whisk together flour, baking powder, and salt in a medium bowl. mix dry
  3. Cream butter and sugar until light and fluffy, about 4–5 minutes. cream butter
  4. Add eggs one at a time, beating well after each addition.
  5. Alternate adding dry ingredients and coconut milk, starting and ending with flour.
  6. Stir in coconut and vanilla extracts until combined.
  7. Divide batter into pans and smooth tops with a spatula.
  8. Bake 18–22 minutes or until toothpick comes out clean.
  9. Cool layers completely before frosting.
  10. Beat heavy cream to soft peaks, then add powdered sugar.
  11. Beat in softened cream cheese until smooth and fluffy.
  12. Fold in coconut extract and ½ cup shredded coconut.
  13. Level cake layers if needed and stack with frosting between each layer.
  14. Apply crumb coat and chill for 30 minutes.
  15. Frost the entire cake and decorate with remaining shredded coconut.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.