Heavenly Coconut Cloud Cake Recipe – A Tropical Delight

Imagine biting into a slice of Coconut Cloud Cake, where the fluffy layers whisper sweet nothings to your taste buds. The aroma of toasted coconut fills the air, making your kitchen feel like a tropical paradise. There’s something magical about this cake that transforms any ordinary day into a celebration—be it a birthday bash or just a Tuesday that needs some sprucing up.

Coconut Cloud Cake is more than just dessert; it’s an experience wrapped in layers of moist cake and creamy frosting. The first bite brings a wave of nostalgia, reminding me of summer picnics with my family, where laughter mingled with the sweet scent of coconut. Lemon Custard Cake for a refreshing dessert You’ll want to share this delightful creation at every potluck, gathering, or even as a treat for yourself on a lazy afternoon. Fun No-Bake Treats for gatherings No-Bake Dessert for easy preparation.

Thinking back, I remember my friend Sarah’s face lighting up when I brought this cake to her birthday party last year—it was pure joy!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cake Flour: This gives the cake its light and airy structure, making each bite melt in your mouth.

• Granulated Sugar: Sweetens the batter beautifully; don’t skimp on this for that moist texture. Pistachio Sugar Cookie Bars for a fun treat.

• Baking Powder: A must-have to ensure your cake rises perfectly—no one wants a sad flat cake!

• Unsalted Butter: Use softened butter for creaminess; it blends seamlessly into the batter.

• Eggs: Fresh eggs add richness and help bind everything together; go for large eggs if possible.

• Coconut Milk: This adds that luscious coconut flavor—canned is usually richer than boxed varieties.

• Shredded Coconut: Toasted or plain, this adds texture and flavor; I prefer sweetened shredded coconut for extra sweetness.

• Powdered Sugar: Essential for that dreamy frosting we all love; sift it for extra smoothness.

• Vanilla Extract: Pure vanilla extract elevates flavors; avoid imitation if you can—treat yourself!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease two round cake pans with butter and lightly dust them with flour to prevent sticking.

Mix Dry Ingredients: In a large bowl, whisk together cake flour, baking powder, and sugar until evenly combined. This creates the foundation for our fluffy cake.

Cream Butter and Sugar: In another bowl, beat softened butter until creamy. Gradually add sugar while mixing until light and fluffy—about 3 minutes should do the trick. For more inspiration, check out this Creamy Cheesy Potato Soup recipe.

Add Eggs and Coconut Milk: Beat in eggs one at a time into the buttery mixture before pouring in coconut milk. Mix until well blended; you’ll notice that irresistible coconut aroma!

Combine Wet and Dry Mixtures: Gradually fold dry ingredients into wet ones using a spatula until just combined. Be gentle! We want to keep that airy texture intact.

Bake Away!: Divide batter evenly between prepared pans. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean from the center. Your kitchen will smell heavenly!

Create Frosting Bliss: While cakes cool, whip together powdered sugar, softened butter, vanilla extract, and remaining coconut milk until smooth. Adjust thickness by adding more powdered sugar as needed.

Assemble Your Masterpiece!: Once cooled completely, frost between layers and around the sides of both cakes generously. Top with toasted shredded coconut for an added crunch!

Enjoy every slice of this Coconut Cloud Cake—you deserve it!

You Must Know

• This Coconut Cloud Cake is a delightful treat that brings tropical vibes to any gathering
• It’s easy to make, and the fluffy texture combined with coconut flavor will impress your guests
• The sweet aroma of baking coconut fills your kitchen, making it feel like a vacation at home

Perfecting the Cooking Process

Start by preheating your oven while you prepare the batter. Beat the egg whites separately for a light, airy cake. Bake until golden brown and a toothpick comes out clean. For more inspiration, check out this White Chocolate Raspberry Bundt Cake recipe.



Add Your Touch

Feel free to swap regular flour for coconut flour for a more intense flavor. Add lime zest or toasted coconut flakes for extra texture and taste that surprises everyone.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to a week. For best results, reheat slices in the microwave briefly to restore their fluffy texture.

Chef's Helpful Tips

• To elevate your Coconut Cloud Cake, ensure all ingredients are at room temperature before mixing
• Avoid overmixing; this helps maintain that desired fluffiness
• And remember, fresh coconut adds an unbeatable flavor compared to dried!

Sharing this recipe always reminds me of my sister’s birthday party last year. Everyone couldn’t stop raving about how light and flavorful the Coconut Cloud Cake was; I think I might have created some new cake enthusiasts!



FAQ

What can I substitute for eggs in Coconut Cloud Cake?

You can use flaxseed meal mixed with water as an egg substitute for a vegan version.

How can I make this cake gluten-free?

Substituting all-purpose flour with a gluten-free blend works perfectly without sacrificing flavor.

Can I freeze Coconut Cloud Cake?

Yes, you can freeze the cake layers for up to three months; just wrap them tightly!

Print



Coconut Cloud Cake

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• Author: Doorecipes
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the light and fluffy Coconut Cloud Cake, a dessert that transports you to a tropical paradise with every bite. With layers of moist cake enveloped in creamy frosting and topped with toasted coconut, this cake is perfect for birthdays, potlucks, or simply treating yourself. Easy to make and visually stunning, it promises to impress your guests and elevate any occasion.

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Ingredients

Scale 1x2x3x

• 2 cups cake flour
• 1 ½ cups granulated sugar
• 2 tsp baking powder
• ½ cup unsalted butter (softened)
• 4 large eggs
• 1 cup coconut milk (canned)
• 1 cup shredded coconut (sweetened)
• 3 cups powdered sugar
• 2 tsp vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Grease two round cake pans with butter and dust them lightly with flour.
2. In a large bowl, whisk together the cake flour, baking powder, and granulated sugar until combined.
3. In another bowl, cream the softened butter until smooth. Gradually add the sugar and beat until light and fluffy (about 3 minutes).
4. Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in coconut milk until blended.
5. Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until golden brown and a toothpick comes out clean from the center.
7. While cooling, prepare the frosting by whipping together powdered sugar, softened butter, vanilla extract, and remaining coconut milk until smooth.
8. Once cooled completely, frost between layers and around both cakes generously. Top with toasted shredded coconut.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 32g
• Sodium: 240mg
• Fat: 15g
• Saturated Fat: 10g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 60mg

Keywords: For extra flavor, consider adding lime zest or using coconut flour instead of regular flour. Store leftovers in an airtight container in the fridge for up to a week; reheat briefly in the microwave for best texture.