Coconut Cloud Cake Recipe – Light, Fluffy & Dreamy

A tender white cake filled with coconut cream, covered in whipped frosting, and topped with snowy flakes of coconut.

🎉 Introduction

If you love light, airy desserts that still feel indulgent, this Coconut Cloud Cake is about to become your go-to treat. With a moist white cake base, rich coconut cream filling, and a fluffy whipped frosting smothered in shredded coconut, it’s the kind of dessert that melts in your mouth and floats straight to your heart. 💖

Perfect for birthdays, spring celebrations, or Sunday brunches, this cake is like a sweet tropical breeze—light as air, but impossible to forget.

🛒 Ingredients

🍰 For the Cake

• 2¼ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large egg whites
• 1 tsp coconut extract (or vanilla extract)
• 1 cup coconut milk (unsweetened, full-fat)
• ½ cup whole milk

🥥 For the Coconut Filling

• 1 cup coconut cream
• 2 tbsp sugar (optional, for added sweetness)
• ½ cup shredded sweetened coconut

🍥 For the Whipped Frosting

• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• ½ tsp coconut extract
• 1½ cups shredded sweetened coconut (for topping)

👩‍🍳 Directions

Step 1: Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, cream butter and sugar until fluffy.
4. Add egg whites one at a time, mixing well after each addition.
5. Stir in coconut extract.
6. Alternate adding the dry mixture and combined milks, starting and ending with dry.
7. Pour into prepared pans and bake 28–32 minutes, or until a toothpick comes out clean.
8. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Prepare the Filling

1. In a bowl, mix coconut cream and sugar until smooth.
2. Stir in shredded coconut.
3. Chill until ready to use.

Step 3: Make the Whipped Frosting

1. In a cold mixing bowl, whip heavy cream until soft peaks form.
2. Add powdered sugar and coconut extract, and beat until stiff peaks form.
3. Keep chilled until ready to assemble.

Step 4: Assemble the Cake

1. Level cake layers if needed.
2. Place first layer on a cake stand; spread coconut filling on top.
3. Add second layer, then frost entire cake with whipped frosting.
4. Gently press shredded coconut over top and sides of the cake.
5. Chill for at least 1 hour before slicing.

🍽️ Servings & Timing

Servings: 10–12
Prep Time: 30 minutes
Bake Time: 30 minutes
Assembly & Chill Time: 30 minutes
Total Time: ~1½ hours

🥄 Variations

• Lemon Coconut Cloud Cake: Add lemon zest to the batter and filling for a citrusy twist.
• Toasted Coconut Topping: Toast the coconut flakes for a golden, nutty finish.
• Mini Layer Cakes: Use a biscuit cutter to make adorable personal-size cakes.
• Pineapple-Coconut Filling: Stir crushed pineapple into the coconut cream layer.
• Gluten-Free Version: Swap the flour for a 1:1 gluten-free baking blend.

🧊 Storage & Reheating

• Refrigerator: Store covered for up to 4 days
• Freezer: Wrap unfrosted cake layers tightly and freeze up to 2 months
• Make Ahead: Bake the cakes and prepare filling/frosting 1 day in advance; assemble before serving
• Best Served: Chilled, but let sit at room temp for 10 minutes before slicing

❓ 10 FAQs

1. Can I use boxed white cake mix?
   Yes! Add coconut milk instead of water for a flavor boost.
2. Is coconut cream the same as coconut milk?
   No—coconut cream is thicker and richer; perfect for filling.
3. Can I use cool whip instead of whipped cream?
   Yes, but it will be sweeter and less fluffy.
4. How do I toast coconut for topping?
   Spread on a baking sheet and toast at 325°F for 5–10 minutes.
5. Can I make it dairy-free?
   Use dairy-free whipped cream and coconut oil instead of butter.
6. Can I bake this in a sheet pan?
   Totally—just adjust the baking time to 25–28 minutes.
7. Do I need to chill before serving?
   Yes—it helps the flavors meld and the whipped topping to set.
8. Can I add nuts?
   Sure! Sprinkle chopped toasted almonds or macadamia nuts.
9. Will this cake travel well?
   Yes, just keep it cool in a box or carrier with an ice pack.
10. Can I color the coconut flakes?
    Absolutely! Add a drop of gel food coloring for pastel coconut sprinkles.

🏁 Conclusion

This Coconut Cloud Cake is soft, dreamy, and subtly sweet—the ultimate cake for coconut lovers who want something elegant, light, and irresistibly tender. Perfect for birthdays, brunches, baby showers, or just because, this cake brings that heavenly coconut flavor in every airy, frosted bite. ☁️🥥💕

Adam

Coconut Cloud Cake Recipe – Light, Fluffy & Dreamy

If you love light, airy desserts that still feel indulgent, this Coconut Cloud Cake is about to become your go-to treat. With a moist white cake base, rich coconut cream filling, and a fluffy whipped frosting smothered in shredded coconut, it’s the kind of dessert that melts in your mouth and floats straight to your heart. 💖 Perfect for birthdays, spring celebrations, or Sunday brunches, this cake is like a sweet tropical breeze—light as air, but impossible to forget.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

bake & Assembly & Chill Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

🍰 For the Cake

• 2¼ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter softened
• 1¾ cups granulated sugar
• 4 large egg whites
• 1 tsp coconut extract or vanilla extract
• 1 cup coconut milk unsweetened, full-fat
• ½ cup whole milk

🥥 For the Coconut Filling

• 1 cup coconut cream
• 2 tbsp sugar optional, for added sweetness
• ½ cup shredded sweetened coconut

🍥 For the Whipped Frosting

• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• ½ tsp coconut extract
• 1½ cups shredded sweetened coconut for topping

Method

 

Step 1: Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, cream butter and sugar until fluffy.
4. Add egg whites one at a time, mixing well after each addition.
5. Stir in coconut extract.
6. Alternate adding the dry mixture and combined milks, starting and ending with dry.
7. Pour into prepared pans and bake 28–32 minutes, or until a toothpick comes out clean.
8. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Prepare the Filling

1. In a bowl, mix coconut cream and sugar until smooth.
2. Stir in shredded coconut.
3. Chill until ready to use.

Step 3: Make the Whipped Frosting

1. In a cold mixing bowl, whip heavy cream until soft peaks form.
2. Add powdered sugar and coconut extract, and beat until stiff peaks form.
3. Keep chilled until ready to assemble.

Step 4: Assemble the Cake

1. Level cake layers if needed.
2. Place first layer on a cake stand; spread coconut filling on top.
3. Add second layer, then frost entire cake with whipped frosting.
4. Gently press shredded coconut over top and sides of the cake.
5. Chill for at least 1 hour before slicing.

Notes

🥄 Variations
Lemon Coconut Cloud Cake: Add lemon zest to the batter and filling for a citrusy twist.

Toasted Coconut Topping: Toast the coconut flakes for a golden, nutty finish.

Mini Layer Cakes: Use a biscuit cutter to make adorable personal-size cakes.

Pineapple-Coconut Filling: Stir crushed pineapple into the coconut cream layer.

Gluten-Free Version: Swap the flour for a 1:1 gluten-free baking blend.

🧊 Storage & Reheating
Refrigerator: Store covered for up to 4 days

Freezer: Wrap unfrosted cake layers tightly and freeze up to 2 months

Make Ahead: Bake the cakes and prepare filling/frosting 1 day in advance; assemble before serving

Best Served: Chilled, but let sit at room temp for 10 minutes before slicing

❓ 10 FAQs
Can I use boxed white cake mix?
Yes! Add coconut milk instead of water for a flavor boost.

Is coconut cream the same as coconut milk?
No—coconut cream is thicker and richer; perfect for filling.

Can I use cool whip instead of whipped cream?
Yes, but it will be sweeter and less fluffy.

How do I toast coconut for topping?
Spread on a baking sheet and toast at 325°F for 5–10 minutes.

Can I make it dairy-free?
Use dairy-free whipped cream and coconut oil instead of butter.

Can I bake this in a sheet pan?
Totally—just adjust the baking time to 25–28 minutes.

Do I need to chill before serving?
Yes—it helps the flavors meld and the whipped topping to set.

Can I add nuts?
Sure! Sprinkle chopped toasted almonds or macadamia nuts.

Will this cake travel well?
Yes, just keep it cool in a box or carrier with an ice pack.

Can I color the coconut flakes?
Absolutely! Add a drop of gel food coloring for pastel coconut sprinkles.

🏁 Conclusion
This Coconut Cloud Cake is soft, dreamy, and subtly sweet—the ultimate cake for coconut lovers who want something elegant, light, and irresistibly tender. Perfect for birthdays, brunches, baby showers, or just because, this cake brings that heavenly coconut flavor in every airy, frosted bite. ☁️🥥💕