Coconut Cloud Cake Recipe Easy Dreamy Dessert for Parties

There’s something so magical about a perfectly fluffy, moist, and coconutty cake that feels like biting into a cloud. That’s exactly what this Coconut Cloud Cake Recipe delivers! It’s the kind of dessert that makes any occasion feel extra special, whether it’s a birthday, a casual gathering, or even a cozy Sunday afternoon treat. The dreamy texture and tropical flavor make it irresistible, and the best part? It’s surprisingly easy to make!

This recipe has become a staple in my kitchen, and every time I bake it, I’m reminded why. The soft layers, the creamy frosting, and the delicate coconut flakes come together in perfect harmony. If you’re as obsessed with coconut as I am, you’re in for a real treat. Let’s dive into what makes this Coconut Cloud Cake so special and how you can whip it up in your own kitchen with ease.

The Story Behind the Coconut Cloud Cake

Did you know that coconut-based desserts have been loved for centuries? Coconut has a rich culinary history, especially in tropical regions, where it’s used in both savory and sweet dishes. This cake draws inspiration from the classic coconut layer cakes that have graced Southern dessert tables for generations.

For me, this recipe is a nod to my childhood. Growing up, coconut desserts were a family favorite, especially during the holidays. My grandmother would make a towering coconut cake every Christmas, and the aroma of fresh coconut and vanilla would fill the house. I’ve taken her classic recipe and added a few modern tweaks to make it lighter and fluffier, like a cloud.

This cake is also perfect for spring and summer celebrations, thanks to its fresh and tropical vibe. It’s a hit at parties, where it often becomes the centerpiece of the dessert table. Trust me, once you try it, you’ll see why it’s so beloved!

What You’ll Need: The Ingredients

Let’s talk ingredients! Each one plays an important role in achieving that dreamy texture and flavor. Here’s what you’ll need for the Coconut Cloud Cake:

• All-purpose flour: Provides the structure for the cake. For a gluten-free version, you can use a 1:1 gluten-free baking flour.
• Granulated sugar: Sweetens the cake while helping it stay moist. You can substitute with coconut sugar for a more natural option, though it will slightly alter the flavor.
• Unsalted butter: Adds richness and a tender crumb. Make sure it’s at room temperature for easier mixing.
• Egg whites: These are key for the light, fluffy texture. Whipping them to soft peaks ensures the cake has its signature cloud-like consistency.
• Coconut milk: Enhances the coconut flavor and provides moisture. Use canned coconut milk for the best results.
• Vanilla extract: Balances the flavors with a warm, sweet note. A little goes a long way!
• Baking powder and baking soda: These leavening agents help the cake rise beautifully.
• Sweetened shredded coconut: Adds texture and bursts of coconut flavor throughout.
• Powdered sugar: Used in the frosting for a smooth, airy finish.
• Cream cheese: Creates a tangy, creamy frosting that pairs perfectly with the sweet coconut layers.

Pro tip: Always use fresh ingredients for the best flavor, especially when it comes to coconut milk and shredded coconut. If you can, toast a bit of the coconut for topping—it adds an irresistible crunch!

Equipment You’ll Need

To make this Coconut Cloud Cake, you don’t need a ton of fancy tools. Here’s what you’ll want to have on hand:

• Mixing bowls: At least two large bowls for mixing wet and dry ingredients.
• Hand or stand mixer: Essential for whipping the egg whites and making the frosting.
• 9-inch round cake pans: You’ll need two for the layered look. If you don’t have round pans, square ones work too!
• Offset spatula: Makes frosting the cake so much easier.
• Cooling rack: Helps the cake cool evenly before frosting.

If you don’t have a stand mixer, don’t worry—a hand mixer works just as well. And if you’re missing an offset spatula, a butter knife will do in a pinch!

How to Make the Coconut Cloud Cake

1. Preheat your oven: Set it to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
2. Mix the dry ingredients: In a large bowl, whisk together 2 1/2 cups (310g) of flour, 2 tsp of baking powder, and 1/2 tsp of baking soda.
3. Cream the butter and sugar: In another bowl, beat 1 cup (226g) of unsalted butter and 1 3/4 cups (350g) of sugar until light and fluffy.
4. Add wet ingredients: Mix in 1 cup (240ml) of coconut milk and 1 tsp of vanilla extract. Then, gradually incorporate the dry ingredients.
5. Whip the egg whites: In a separate bowl, whip 5 egg whites until soft peaks form. Gently fold them into the batter.
6. Pour and bake: Divide the batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
7. Cool the cakes: Let them cool in the pans for 10 minutes, then transfer to a rack to cool completely.
8. Make the frosting: Beat 8 oz (225g) of cream cheese, 1/2 cup (115g) of butter, 4 cups (480g) of powdered sugar, and 1 tsp of vanilla extract until smooth and fluffy.
9. Assemble: Spread frosting between the layers, then frost the top and sides. Sprinkle shredded coconut all over.

And there you have it—your Coconut Cloud Cake is ready to serve!

Tips for the Perfect Coconut Cloud Cake

• Room temperature ingredients: Make sure your butter, eggs, and coconut milk are at room temperature for a smoother batter.
• Don’t overmix: Gently fold in the egg whites to keep the batter light and airy.
• Chill the frosting: If the frosting feels too soft, pop it in the fridge for 10-15 minutes before assembling.
• Use fresh coconut: If you can find fresh shredded coconut, it takes the cake to a whole new level.

Variations and Adaptations

• Gluten-free version: Use a gluten-free baking flour blend instead of all-purpose flour.
• Dairy-free option: Substitute the butter and cream cheese with plant-based alternatives.
• Chocolate twist: Add a layer of chocolate ganache between the cake layers for a decadent touch.

Feel free to get creative with the flavors. A splash of almond extract or a layer of pineapple jam can add a fun twist!

Serving and Storage Suggestions

This cake is best served slightly chilled or at room temperature. Pair it with a cup of tea or a glass of sparkling wine for a truly indulgent experience. If you’re hosting a party, garnish with a few edible flowers for a stunning presentation.

To store, cover the cake tightly and keep it in the fridge for up to 4 days. You can also freeze individual slices—just wrap them in plastic wrap and foil, and they’ll keep for up to 3 months.

Nutritional Information and Benefits

A slice of this Coconut Cloud Cake contains approximately:

• Calories: 450
• Fat: 22g
• Carbohydrates: 58g
• Protein: 5g

While it’s definitely a treat, the coconut provides healthy fats, and using coconut milk adds a dose of potassium and magnesium. Enjoy it as part of a balanced diet!

Conclusion

If you’re looking for a dessert that’s as stunning as it is delicious, this Coconut Cloud Cake is a must-try. It’s light, fluffy, and bursting with tropical flavor—perfect for any occasion. I love how it brings back sweet memories while creating new ones with every bite.

Give it a try and make it your own. I’d love to hear how it turns out! Drop a comment below, share your photos, or let me know your favorite variations. Happy baking!

FAQs About Coconut Cloud Cake

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and frost it the day of serving. Store the layers wrapped in plastic wrap at room temperature.

Can I use unsweetened coconut instead?

Absolutely. If you prefer less sweetness, unsweetened shredded coconut works just as well.

What’s the best way to toast coconut?

Spread shredded coconut on a baking sheet and bake at 325°F (160°C) for 5-7 minutes, stirring occasionally, until golden brown.

Can I use a bundt pan instead of layer pans?

Yes, but the bake time will be longer—about 40-50 minutes. Check for doneness with a toothpick.

How do I prevent the cake from sticking to the pans?

Grease the pans thoroughly and line the bottoms with parchment paper. This ensures easy release every time!

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