There’s something truly magical about the Coconut Cloud Cake Recipe that makes it a standout dessert for any occasion. Light, fluffy, and bursting with gentle coconut flavor, this cake floats on your palate like a sweet, tropical daydream. Packed with tender layers enriched by shredded coconut, and topped with a luscious coconut-infused whipped cream frosting, it’s a showstopper that’s as delightful to make as it is to devour. Whether you’re celebrating a special day or simply craving something extraordinary, this Coconut Cloud Cake Recipe will charm your taste buds and warm your heart.
Ingredients You’ll Need
Gathering the right ingredients is half the joy of baking this cake. Every component plays a vital role in creating the perfect balance of texture, flavor, and moisture that defines the Coconut Cloud Cake Recipe.
- Cake flour: Provides a tender crumb due to its lower protein content compared to all-purpose flour.
- Baking powder: Helps the cake rise beautifully and stay light.
- Salt: Enhances the sweetness and deepens the overall flavor.
- Unsalted butter, softened: Adds richness and contributes to the cake’s melt-in-your-mouth texture.
- Granulated sugar: Sweetens and aids in achieving a fluffy batter when creamed with butter.
- Coconut extract: Imbues the cake with that unmistakable tropical coconut aroma and flavor.
- Vanilla extract: Balances and rounds out the coconut, creating depth.
- Large eggs, separated: Egg yolks enrich the batter, while beaten egg whites provide airy lift.
- Buttermilk: Adds tenderness and a subtle tang, keeping the cake moist.
- Shredded sweetened coconut: Infuses delightful texture and bursts of coconut flavor throughout the cake.
- Heavy cream (for frosting): Whipped to a fluffy, silky frosting with a creamy coconut twist.
- Powdered sugar: Sweetens the frosting without graininess.
- Sweetened shredded coconut (for garnish): Adds a pretty, crunchy finish that completes the cloud-like appearance.
How to Make Coconut Cloud Cake Recipe
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C), and prepare two 9-inch cake pans by greasing and flouring them or lining them neatly with parchment paper. This ensures your delicate cake will release easily once baked.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together cake flour, baking powder, and salt. This step ensures the leavening agent spreads evenly for a uniform rise and the salt balances the sweetness.
Step 3: Cream Butter and Sugar
Using a mixer, beat the softened butter and granulated sugar until light and fluffy—roughly 3 to 4 minutes. This aeration is key to a lighter cake. Then, blend in the coconut and vanilla extracts to gently perfume the batter with vibrant aromas.
Step 4: Incorporate Egg Yolks and Alternating Dry and Wet Ingredients
Add the egg yolks one at a time, beating well after each addition for richness and smoothness. Next, alternate adding the dry flour mixture and buttermilk, beginning and ending with the dry ingredients. This careful folding prevents overmixing while blending all flavors evenly.
Step 5: Whip Egg Whites and Fold Into Batter
Beat the egg whites in a clean bowl until they hold stiff peaks—this will give your cake its signature cloud-like texture. Gently fold these whites into the batter, then stir in the shredded coconut to introduce delightful bursts of tropical chewiness.
Step 6: Bake to Perfection
Divide the batter evenly between your prepared pans, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before moving on to frosting—patience here rewards you with the best texture.
Step 7: Whip the Coconut Frosting
In a chilled bowl, whip together the heavy cream, powdered sugar, vanilla extract, and coconut extract until stiff peaks form. This luscious frosting is light but full of coconut goodness, pairing perfectly with the soft cake layers.
Step 8: Assemble and Garnish
Spread the coconut frosting over one cake layer, top with the second, and frost the entire cake generously. Press shredded sweetened coconut around the sides and on top, then chill for at least 30 minutes before serving to let flavors meld and frosting set beautifully.
How to Serve Coconut Cloud Cake Recipe
Garnishes
Beyond the classic shredded coconut topping, feel free to sprinkle toasted coconut flakes for added crunch and a golden hue. Fresh berries or edible flowers can also add a pop of color and freshness that contrasts wonderfully with the creamy sweetness.
Side Dishes
This cake pairs beautifully with tropical fruit salads, a scoop of coconut or vanilla ice cream, or even a light citrus sorbet. These sides add contrast and highlight the tender coconut flavor without overwhelming your palate.
Creative Ways to Present
Try serving individual slices with a drizzle of passion fruit coulis or a dusting of toasted coconut and powdered sugar for a café-style presentation. For a party, consider cutting the cake into cubes, threading them onto skewers with fruit chunks, and chilling them for coconut cloud cake pops.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store it in an airtight container in the refrigerator. This keeps the frosting fresh and the coconut moist for up to 3 days, though it’s usually quickly devoured before then!
Freezing
The Coconut Cloud Cake Recipe freezes beautifully if you want to prepare ahead. Freeze the layers individually, well-wrapped in plastic and foil, up to 2 months. Thaw in the refrigerator overnight before frosting and assembling.
Reheating
Since the cake is best served chilled or at room temperature, reheating isn’t recommended. However, allowing it to sit at room temperature for about 20 minutes after refrigeration lets the flavors and textures shine without losing its cloud-like softness.
FAQs
Can I use unsweetened coconut instead of sweetened shredded coconut?
Yes, you can. Using unsweetened shredded coconut will reduce the overall sweetness, so consider adding a bit more sugar to the batter or frosting if you prefer it sweeter.
Is it possible to make this cake dairy-free?
Absolutely! Substitute the butter with a dairy-free margarine and use coconut milk mixed with a tablespoon of vinegar or lemon juice in place of buttermilk. For frosting, coconut cream whipped until stiff works as a fantastic alternative.
Can I make this cake gluten-free?
To make a gluten-free version, replace the cake flour with a gluten-free flour blend designed for baking, and add a tablespoon of xanthan gum if your blend doesn’t already include it. The texture might be slightly different but still delicious.
How do I prevent the cake from drying out?
Ensure you don’t overbake the layers—start checking for doneness at 25 minutes. Also, keep the cake well-covered or stored in an airtight container after baking. The moist ingredients like buttermilk and shredded coconut help keep it tender.
Can I double the recipe for a larger cake?
Yes, doubling works well if you have larger pans or multiple pans to bake simultaneously. Just be sure to adjust baking times as needed and rotate pans halfway through baking for even heat distribution.
Final Thoughts
Making the Coconut Cloud Cake Recipe is like bringing a slice of tropical heaven right into your kitchen. Its lightness, coconut-kissed layers, and fluffy cream frosting make it irresistible for family gatherings or quiet indulgences. I truly hope you give this recipe a try and enjoy every delightful bite—as much as I have countless times before!
Print
Coconut Cloud Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coconut Cloud Cake is a light, fluffy layered dessert with a delicate coconut flavor infused in both the moist cake and the whipped cream frosting. Featuring shredded sweetened coconut in the batter and garnish, this cake is perfect for coconut lovers and is sure to impress with its tender crumb and creamy topping.
Ingredients
For the Cake:
- 2 ½ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 4 large eggs, separated
- 1 cup buttermilk
- 1 cup shredded sweetened coconut
For the Coconut Frosting:
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 ½ cups sweetened shredded coconut (for garnish)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt. This will help evenly distribute the leavening agents and salt throughout the flour for consistent texture.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 4 minutes. Then add in the coconut and vanilla extracts and blend well to incorporate their flavors.
- Add Egg Yolks and Alternate Flour and Buttermilk: Beat in the egg yolks one at a time, incorporating each fully. Next, alternate adding the dry flour mixture and buttermilk to the batter, starting and finishing with the flour mixture. This helps create a smooth batter without overmixing.
- Fold in Egg Whites and Coconut: Beat the egg whites in a clean bowl until stiff peaks form. Gently fold the beaten egg whites into the cake batter to maintain the airiness. Finally, stir in the shredded sweetened coconut to distribute throughout the batter.
- Bake the Cake: Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool completely in their pans.
- Make Coconut Frosting: In a chilled bowl, whip the heavy cream with powdered sugar, vanilla extract, and coconut extract until stiff peaks form, creating a creamy and fluffy coconut frosting.
- Assemble and Chill: Frost the cooled cakes with the whipped coconut cream and generously garnish with the shredded sweetened coconut. For best flavor and texture, chill the assembled cake for at least 30 minutes before serving.
Notes
- Ensure the egg whites are beaten to stiff peaks for maximum volume and a lighter cake texture.
- If buttermilk is not available, you can substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar; let it sit for 5 minutes before use.
- This cake is best served chilled but can be kept at room temperature for a few hours if needed.
- To avoid soggy frosting, make sure the cakes are completely cooled before applying the whipped cream.
- The shredded coconut garnish adds texture and enhances the coconut flavor, but it can be toasted lightly for added crunch and taste.
