Coconut Cloud Cake Recipe
If you’re searching for the ultimate celebration of coconut in cake form, the Coconut Cloud Cake Recipe is about to become your new obsession. Light as air, dreamy, and bursting with coconut flavor in every fluffy bite, this cake is pure dessert bliss. It’s the kind of treat that feels fancy enough for a special occasion, yet simple enough to whip up whenever a coconut craving strikes. Whether you’re a lifelong coconut lover or trying it in cake for the first time, this showstopper is guaranteed to steal the spotlight at any table.
Ingredients You’ll Need
Every ingredient in this Coconut Cloud Cake Recipe plays a starring role, from the snowy white cake layers to the velvety coconut whipped frosting. These simple pantry staples come together to create a cake that’s as beautiful as it is delicious, giving you that perfect balance of flavor, texture, and irresistible coconut aroma.
- White Cake Mix: The base that ensures a soft, fluffy crumb and saves you time without sacrificing taste.
- Coconut Milk (unsweetened): Adds rich coconut flavor and moistness to each bite of the cake.
- Vegetable Oil: Keeps the cake tender and helps lock in moisture for that melt-in-your-mouth texture.
- Egg Whites: Give the cake its light, airy structure and a pristine white color.
- Coconut Extract: Delivers an extra punch of coconut essence you can smell and taste.
- Shredded Sweetened Coconut (divided): Brings chewiness and a burst of coconut in the batter, plus a gorgeous snowy finish on top.
- Whipped Topping (thawed): The secret to a cloud-like, easy frosting that’s not too sweet.
- Sour Cream: Adds a subtle tang and silky richness to the frosting.
- Powdered Sugar: Sweetens the frosting just enough while keeping it ultra-smooth.
- Vanilla Extract: Rounds out the flavors in the creamy topping for a bakery-worthy finish.
How to Make Coconut Cloud Cake Recipe
Step 1: Prepare Your Cake Pans
Start by preheating your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans with oil or nonstick spray, making sure to coat the sides and bottom. This simple step ensures your cakes release cleanly and stay picture-perfect for layering.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine your white cake mix, coconut milk, vegetable oil, egg whites, and coconut extract. Using an electric mixer, beat the ingredients together for about 2 minutes. You’ll notice the batter becoming smooth, light, and a little fluffy—exactly what you want for a cloud-like cake.
Step 3: Add the Shredded Coconut
Gently fold in ½ cup of the shredded sweetened coconut. This step adds a subtle chew and an extra layer of coconut in every bite, making the Coconut Cloud Cake Recipe truly live up to its name.
Step 4: Bake the Cake
Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 25–28 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Patience here pays off for beautiful, even layers.
Step 5: Make the Coconut Whipped Frosting
While the cakes cool, whip up your frosting. In a bowl, mix together the thawed whipped topping, sour cream, powdered sugar, vanilla extract, and coconut extract. Stir until smooth and creamy. This frosting is light, luscious, and tastes like coconut clouds.
Step 6: Assemble and Frost the Cake
Once your cakes are fully cooled, place one layer on a serving plate and spread a generous layer of frosting on top. Stack the second cake layer over the first, then frost the top and sides. Finally, gently press the remaining ½ cup of shredded coconut all over the outside for that signature snowy look. Chill for at least 1 hour before slicing to let the flavors meld and the frosting set.
How to Serve Coconut Cloud Cake Recipe
Garnishes
For a beautiful finish, sprinkle extra toasted coconut flakes or a few curls of white chocolate on top. Edible flowers or a light dusting of powdered sugar can also add a touch of elegance, making your Coconut Cloud Cake Recipe look as dreamy as it tastes.
Side Dishes
This cake pairs perfectly with fresh tropical fruits like pineapple, mango, or kiwi, which brighten up each plate. For something more decadent, serve alongside a scoop of coconut or vanilla ice cream for a truly indulgent dessert experience.
Creative Ways to Present
Get creative by cutting the cake into small squares for a modern twist on traditional slices, or serve in individual mason jars layered with extra frosting and coconut. For celebrations, try decorating with birthday candles or sparkly sprinkles for a festive touch that makes the Coconut Cloud Cake Recipe truly unforgettable.
Make Ahead and Storage
Storing Leftovers
Leftover Coconut Cloud Cake Recipe slices can be covered and stored in the refrigerator for up to 3 days. The flavors actually deepen and the cake stays wonderfully moist, making it a great make-ahead option.
Freezing
If you want to freeze the cake, wrap individual slices or the whole (unfrosted) cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before assembling and frosting.
Reheating
There’s no need to reheat this cake, as it’s best served chilled or at room temperature. If you prefer a slightly warmer bite, let your slice sit out for 10–15 minutes after removing from the fridge.
FAQs
Can I use homemade whipped cream instead of whipped topping?
Absolutely! Freshly whipped cream works beautifully, just be sure to stabilize it with a bit of powdered sugar so your frosting stays fluffy and holds up nicely.
Is it possible to make this cake gluten-free?
Yes, just substitute your favorite gluten-free white cake mix in place of the regular one. All other ingredients in the Coconut Cloud Cake Recipe are naturally gluten-free.
How do I toast shredded coconut for the topping?
Simply spread the coconut on a baking sheet and toast in a 325°F oven for 5–7 minutes, stirring occasionally until lightly golden. Let cool before pressing onto the cake for fantastic flavor and crunch.
Can I make the cake layers in advance?
Definitely! You can bake the layers a day ahead, let them cool completely, and wrap tightly in plastic wrap until you’re ready to frost and assemble the Coconut Cloud Cake Recipe.
What’s the best way to get clean, pretty slices?
Use a sharp, serrated knife and wipe it clean between each cut for perfect, bakery-style slices every time. Chilling the cake before slicing also helps keep things neat and tidy.
Final Thoughts
There’s just something magical about the Coconut Cloud Cake Recipe: it’s simple, stunning, and guaranteed to make any occasion feel special. If you love coconut or want to treat yourself to a slice of pure comfort, give this recipe a try and share the joy with everyone around you!
Print
Coconut Cloud Cake Recipe
- Total Time: 43 minutes (plus chilling time)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Coconut Cloud Cake is a light and fluffy dessert featuring a moist white cake infused with coconut milk and coconut extract, layered with a creamy coconut whipped frosting, and topped with shredded coconut for a tropical twist. Perfect for coconut lovers seeking an easy yet elegant cake.
Ingredients
Cake Ingredients
- 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
- Prepare Cake Batter: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. In a large mixing bowl, combine the white cake mix, coconut milk, vegetable oil, egg whites, and coconut extract. Using an electric mixer, beat the mixture for 2 minutes until smooth and fluffy. Gently fold in ½ cup of the shredded sweetened coconut.
- Bake the Cakes: Divide the batter evenly between the prepared pans, smoothing the tops for even baking. Bake in the preheated oven for 25 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them onto a wire rack to cool completely.
- Make the Coconut Whipped Frosting: In a mixing bowl, blend together the whipped topping, sour cream, powdered sugar, vanilla extract, and coconut extract until the frosting is smooth and creamy.
- Assemble the Cake: Once the cakes have completely cooled, frost the top of one cake layer with a generous layer of the coconut whipped frosting. Carefully place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake.
- Add Coconut Topping and Chill: Gently press the remaining ½ cup shredded sweetened coconut onto the frosting-covered cake. Chill the finished cake in the refrigerator for at least 1 hour before slicing to allow the flavors to meld and texture to set.
Notes
- For a more intense coconut flavor, toast the shredded coconut before adding it to the frosting.
- This cake stores well in the refrigerator for up to 3 days when properly covered.
- Ensure cakes are fully cooled before frosting to prevent melting.
- Use unsweetened coconut milk for a balanced sweetness in the cake batter.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
