Every forkful of Coconut Cloud Cake feels like a gentle breeze carrying a whisper of tropical paradise into your kitchen. Those pillowy layers of sponge, soaked in creamy coconut milk and kissed with pure vanilla and coconut extracts, melt on your tongue, leaving behind a sweet memory of sun-drenched beaches and rustling palm leaves. The layers come together in a soft, cloud-like stack that practically floats on the plate, each one more inviting than the last. And that frosting—oh, that silky-smooth coconut buttercream—is the kind of indulgence that makes you linger at the table just a moment longer, spoon in hand, savoring every swirl of sweetness and whisper of coconut.
As someone who thrives on the joy of baking and the wonder of sharing homemade goodness, I can’t help but gush about how this cake earns its name. Between the extra-tender crumb and the fluffy frosting generously coated in shredded coconut, it’s the perfect stage for family gatherings, potlucks, or that well-deserved Saturday afternoon treat after a busy week. Whether you’re bringing it to a friend’s barbecue, celebrating a birthday, or simply craving a pick-me-up in the middle of your day, Coconut Cloud Cake delivers island vibes right at home. With an intermediate difficulty level and a total time commitment of about 100 minutes—30 minutes of prep, 30 minutes of baking, and around 40 minutes of cooling and setting—you’ll find the process just as rewarding as the result. Let’s dive into every ingredient, technique, and tip so you can whip this dreamy dessert up with confidence and share those delighted “mmm!” moments with your loved ones.
KEY INGREDIENTS IN COCONUT CLOUD CAKE
Before diving into the step-by-step, let’s explore the key players that make Coconut Cloud Cake such a dreamy treat. Each ingredient contributes to the cake’s tender crumb, rich flavor, and coconut-forward personality. Understanding their roles will help you bake with intention and tweak to your taste if you’re feeling adventurous.
- Unsalted butter – Provides richness and moisture to both the sponge and the frosting. Softened butter is essential for achieving an airy, fluffy texture when creamed with sugar.
- Granulated sugar – Sweetens the cake and helps create lift when beaten with the butter, giving you that light, tender crumb.
- Eggs – Act as both binder and leavening agents. Beating them into the butter mixture one at a time ensures a stable, velvety batter that puffs up beautifully in the oven.
- Canned coconut milk – Infuses the cake layers with tropical flavor and contributes to a moist, luscious crumb. Well-shaken coconut milk blends seamlessly into the batter.
- Pure vanilla extract – Rounds out the sweetness with a warm, floral note and enhances the coconut essence.
- Coconut extract – Intensifies the coconut flavor, turning every bite into a mini-vacation for your taste buds.
- All-purpose flour – Forms the cake’s structure. Combining it with the right leaveners ensures a sturdy yet tender cake that holds its shape under the weight of frosting.
- Baking powder – A chemical leavening agent that reacts in the oven, creating air pockets and helping the cake rise to fluffy perfection.
- Baking soda – Works alongside baking powder to improve texture and ensure an even rise.
- Salt – Balances sweetness and sharpens flavor, bringing out the nuances of coconut and vanilla.
- Shredded sweetened coconut – Adds chewy texture and extra coconut flavor, folding into the batter for delightful bites.
- Confectioners’ sugar – Forms the base of the silky frosting, providing a snow-white canvas for swirling in butter and coconut milk.
- Additional coconut milk (for frosting) – Keeps the buttercream smooth and creamy, helping you reach the perfect piping consistency.
- Extra vanilla and coconut extracts (for frosting) – Layer flavors in the frosting just as you did in the cake, ensuring every component sings coconut.
- Shredded sweetened coconut (for garnishing) – Creates a snowfall effect that makes the cake look as heavenly as it tastes.
HOW TO MAKE COCONUT CLOUD CAKE
Let’s move from ingredients to action. This recipe involves careful layering, alternating wet and dry ingredients, and a tender coconut folding technique that ensures light texture and consistent flavor in every bite. Follow the detailed steps below to achieve those signature, cloud-like cake layers and fluffy coconut buttercream.
1. Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans, line the bottoms with parchment paper, and grease the paper as well to prevent sticking.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–5 minutes. This step incorporates air for a tender crumb.
3. Add the eggs one at a time, beating well after each addition to maintain a uniform, aerated batter. Mix in the vanilla and coconut extracts to distribute the flavors evenly.
4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined and aerated.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the coconut milk. Begin and end with the flour mixture, mixing only until just combined to avoid overworking the batter.
6. Fold the shredded sweetened coconut into the batter using a flexible spatula, ensuring even distribution without deflating the mixture.
7. Divide the batter evenly among the three prepared pans, smoothing the tops gently with a spatula for level layers.
8. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean, signaling perfectly cooked cake layers.
9. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then invert onto wire racks, remove the parchment paper, and let cool completely.
10. To prepare the frosting, beat the butter on medium speed until creamy. Gradually add the confectioners’ sugar, coconut milk, vanilla, coconut extract, and salt, beating until smooth and fluffy.
11. Place one cake layer on a serving platter and spread a portion of the frosting on top using an offset spatula for even coverage.
12. Repeat with the second layer, ensuring each cake tier is centered and level.
13. Place the final cake layer on top and frost the top and sides with the remaining buttercream, creating smooth edges or rustic swirls—your choice!
14. Press the shredded coconut gently into the frosting on the sides and top, forming a snowy, tropical cloud that beckons guests to dive in.
15. Refrigerate for at least 30 minutes before serving to allow the frosting to set and flavors to meld.
SERVING SUGGESTIONS FOR COCONUT CLOUD CAKE
Elevate the presentation of your Coconut Cloud Cake with thoughtful serving touches that complement its tropical sweetness and cloud-like texture. Whether you’re hosting a casual brunch or an elegant dinner, these suggestions will help you create an unforgettable dessert experience.
- Offer fresh fruit on the side. A medley of sliced mango, pineapple chunks, or fresh berries adds vibrant color, bright acidity, and a juicy counterpoint to the cake’s richness.
- Serve with a dollop of whipped cream flavored with a hint of coconut extract. Pipe small rosettes around each slice or place a swirl on top to enhance the creamy coconut notes.
- Drizzle a homemade pineapple coulis or mango puree around the plate. The tart-sweet sauce adds visual appeal and introduces a refreshing tropical twist.
- Pair slices with iced coffee or coconut iced tea. The cool, slightly bitter beverages balance the cake’s sweetness, making each bite feel lighter and more refreshing.
HOW TO STORE COCONUT CLOUD CAKE
Proper storage is key to preserving the delicate crumb and creamy frosting of your Coconut Cloud Cake. With its coconut milk–based layers and buttercream, you’ll want to keep it cool, covered, and moisture-controlled. Here are some tried-and-true methods to maintain freshness for up to three days.
- Refrigeration in an airtight container – After allowing the cake to set, place it in a large cake carrier or wrap loosely with plastic wrap to prevent drying out. Store in the refrigerator for up to three days.
- Individual slices in sealed bags – If you’re portioning out servings, wrap each slice in plastic wrap, then slide into a zip-top bag. This method prevents transfer of odors and keeps each piece moist.
- Freezing for longer storage – Slice the cooled cake, wrap each slice tightly in plastic, then in foil. Freeze for up to one month. Thaw in the refrigerator overnight before serving.
- Avoiding condensation – Always bring refrigerated or thawed slices to just above room temperature before unwrapping to minimize moisture buildup on the frosting and coconut flakes.
CONCLUSION
Baking Coconut Cloud Cake is more than just following a recipe—it’s an invitation to slow down, savor the process, and share moments of joy with the people you love. From creaming the butter and sugar until pale and fluffy, to folding in shredded coconut for bursts of chewy texture, each step builds toward that final reveal: a three-layer cloud of tropical sweetness, crowned with silky coconut buttercream and a snow of shredded coconut. This cake is intermediate in difficulty, so give yourself the space to practice these techniques, track your timing, and perfect your frosting skills. When you slice into it, you’ll see the careful layering and feel the soft crumb, proof of your dedication and attention to detail.
Feel free to print this article and save it in your recipe collection for future celebrations or spontaneous dessert cravings. Below you’ll find a FAQ section (just scroll down) to answer any last-minute questions about ingredient swaps, troubleshooting texture issues, or adjusting serving sizes. And of course, if you try the recipe, I’d love to hear how it turns out—share your tips, ask questions, or leave feedback so we can all learn together. Happy baking, and may your kitchen always be filled with the sweet taste of coconut clouds!
Coconut Cloud Cake
Description
This cake boasts pillowy coconut milk-soaked layers, velvety coconut buttercream, and a cloud of toasted coconut on top, blending tropical sweetness with light, airy texture in every bite.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans. Line the bottoms with parchment paper and grease the paper as well.
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In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
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Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
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In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the creamed mixture, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined.
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Fold the shredded sweetened coconut into the batter.
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Divide the batter evenly among the three prepared cake pans, smoothing the tops with a spatula.
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Bake the cakes in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then invert them onto wire racks, remove the parchment paper, and let cool completely.
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To prepare the frosting, beat the butter on medium speed until creamy. Gradually add the confectioners' sugar, coconut milk, vanilla, coconut extract, and salt, beating until smooth and fluffy.
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Place one cake layer on a serving platter and spread a portion of the frosting on top. Repeat with the second layer.
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Place the final cake layer on top and frost the top and sides of the cake with the remaining frosting.
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Press the shredded coconut gently into the frosting on the sides and top of the cake.
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Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Note
- This cake can be stored in an airtight container in the refrigerator for up to 3 days.
- For added flavor, toast the shredded coconut before using it for garnishing.
- For a tropical twist, add a layer of pineapple filling between the cake layers.
