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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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Course: Cake, Dessert
Cuisine: Southern American, Tropical
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 0 minutes
Total Time: 50 minutes
Servings: 12 slices
Calories: 420kcal
Cost: $12–$15

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)

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)

Instructions 

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

Notes

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

Nutrition

Serving: 1slice | Calories: 420kcal (21%) | Carbohydrates: 41g (14%) | Protein: 5g (10%) | Fat: 27g (42%) | Saturated Fat: 18g (113%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 95mg (32%) | Sodium: 160mg (7%) | Potassium: 140mg (4%) | Fiber: 1g (4%) | Sugar: 29g (32%) | Vitamin A: 920IU (18%) | Vitamin C: 1.2mg (1%) | Calcium: 65mg (7%) | Iron: 1.4mg (8%)