Coconut Cloud Cake Fluffy Frosted

Imagine biting into a piece of cloud soft and fluffy and melting in your mouth with every bite That is the magic of the Coconut Cloud Cake This dreamy dessert is the perfect combination of moist sponge layers a luscious coconut frosting and the irresistible crunch of toasted coconut Whether you are celebrating a special occasion or simply treating yourself this cake promises to impress

I first made this on a rainy Saturday afternoon and my family could not stop raving about how dreamy it was The smile on their faces with every bite made this cake an instant classic in our home

Ingredients

• All purpose flour: Forms the cake’s structure while keeping a delicate texture Look for unbleached flour for the best results
• Coconut milk: Adds moisture and a rich tropical flavor Use full fat canned coconut milk for added creaminess
• Unsalted butter: Brings richness and helps tenderize each layer Choose high quality European style butter if possible
• Sweetened shredded coconut: Toasted or fresh adds flavor and texture Fresh coconut feels softer while toasted gives a golden crunch
• Cream cheese and heavy whipping cream: Creates the smooth cloud like frosting and balances the sweetness Go for block cream cheese rather than the spreadable kind for firmer frosting
• Coconut and vanilla extracts: Infuses the cake and frosting with aromatic deep coconut flavor Read the label to ensure the extract is pure not imitation

Instructions

Prepare the Cake Batter:

Preheat your oven to the optimal 350 F Set out two nine inch round cake pans and grease them well Lining with parchment ensures an easy release from the pans Later sift together your flour baking powder and salt This breaks up lumps and gives the cake an even rise In a different bowl cream very soft butter and sugar with an electric mixer on medium speed for about four minutes until pale and fluffy Beat in eggs one at a time for a light airy batter Add vanilla and coconut extract Next alternate adding the dry mix and coconut milk in three parts Always stir gently only just until blended The batter will look thick and silky

Bake the Cake:

Pour the batter into both pans Use the back of a spoon or an offset spatula to smooth the surface so your layers bake flat Place in the oven on the middle rack Bake for about twenty five to thirty minutes checking for doneness with a toothpick at twenty five minutes The cake is done when the pick comes out clean Let the cakes cool in their pans for ten minutes then carefully turn them out onto a rack Cool thoroughly before applying frosting

Make the Frosting:

Beat softened cream cheese on high until absolutely smooth and creamy Slowly add powdered sugar mixing until incorporated Chill your heavy cream then whip it in a second bowl to stiff peaks Gently fold the whipped cream into the cream cheese mixture to keep the frosting light Fold in a little vanilla and coconut extract For flawless frosting make sure everything stays cold after mixing

Assemble the Cake:

Start by setting one cooled cake layer on your serving platter Spread a generous amount of frosting over the top Lay the second cake round on top Apply a thin crumb coat all around and chill to set Finish by frosting the full cake smoothly using an offset spatula for a fluffy finish

Add the Coconut Topping:

Lightly toast shredded coconut on a sheet tray in a three twenty five F oven stirring every minute or two for golden color and nutty aroma Once cool press the coconut all over the frosted cake and sprinkle extra on top

Chill Everything:

Move the finished cake to the fridge for at least one hour before cutting If you want sharp slices this quick chill is essential

I always look forward to sprinkling the warm toasted coconut on top The kitchen fills with a rich sweet aroma that reminds me of childhood birthday parties When my grandmother tasted this cake she said it was like eating a pillow and begged for seconds

Storage Tips

Coconut Cloud Cake loves cool places so always keep leftovers in the fridge tightly covered It stays moist for three days Let individual slices come to room temperature for best flavor and texture before serving If you want to store it longer freeze unfrosted cake layers tightly wrapped in plastic and foil Then simply thaw frost and serve when the craving hits

Ingredient Substitutions

No coconut milk Try almond or classic whole milk for a lighter style For dairy free use coconut oil or vegan butter and a plant based cream cheese in the frosting The taste will stay luscious and surprisingly close to the original If you want a more subtle sweetness go with unsweetened shredded coconut in the filling and topping

Serving Suggestions

Serve your Coconut Cloud Cake on its own with hot coffee or create a tropical dessert plate with fresh pineapple or mango Try garnishing with edible flowers or a scatter of candied ginger for special occasions Kids love helping to press the coconut onto the frosting so make it a family affair

Cultural Context

Coconut based cakes are beloved throughout the tropics bringing sunshine to every table This American style cloud cake is inspired by fluffy white coconut desserts served during spring celebrations like Easter and Mother’s Day Making it from scratch gives you the joy that comes with traditional home baking

Seasonal Adaptations

Stir chopped macadamia nuts into the batter for a warm nutty flavor in the autumn months For a summer version add lime zest to the frosting for a bright citrusy twist At the holidays sprinkle just a hint of ground cardamom or cinnamon into the coconut before toasting

Success Stories

Several readers have baked this for bridal showers birthdays and backyard BBQs and said it was the star of the dessert table One family doubled the recipe to make a three layer version It sliced beautifully and tasted amazing even on the second day Others commented they kept going back to the fridge for leftover bites long after the party ended

Freezer Meal Conversion

Cool cake layers fully then wrap tightly and freeze up to two months When ready to assemble thaw on the counter and frost Refrigerated frosting also holds up well for a day or two in advance letting you prep for stress free entertaining

Once you make this Coconut Cloud Cake you will find it is one of those recipes you reach for any time you want a show stopping but truly homemade dessert Your kitchen will smell amazing and your friends and family will be begging for just one more slice Enjoy every magical bite

Your Recipe Questions Answered

→ What makes this cake so light and fluffy?

The combination of sifted flour, whipped butter, and careful mixing creates an airy texture. Using coconut milk also helps keep the cake layers moist and tender while providing a subtle tropical note.

→ Can I use a different type of milk?

Yes, almond milk or regular milk are good alternatives. Coconut cream can also be used for deeper flavor, but it will alter texture slightly.

→ How do I toast the coconut topping?

Spread shredded coconut on a baking sheet and bake at 325°F (165°C) for 5-10 minutes, stirring occasionally, until golden brown.

→ What’s the best way to frost the cake smoothly?

Apply a thin crumb coat first, let it set, then use an offset spatula to spread a thicker final layer. For best results, chill the cake before slicing.

→ Can the cake be made ahead?

Yes, the cake layers can be baked and frozen (unfrosted) for up to two months. Frost and assemble after thawing for the freshest result.

→ How should leftovers be stored?

Keep the assembled cake refrigerated in an airtight container for up to 3-4 days. Serve at room temperature for best texture.