My friend Sarah brought this coconut cloud cake to our neighborhood potluck last spring, and honestly, I couldn't stop eating it. She told me she'd gotten the recipe from a baker at our farmers market - one of those small vendor booths tucked between the vegetable stands. The baker had been selling slices for five dollars each, and Sarah bought three slices before asking if she'd share how to make it.
After that potluck, I spent about two months trying to get it right in my own kitchen. liam helped me test each version, rating them on his very scientific scale of "pretty good" to "make this again, Mom!" We finally nailed it on batch number twelve when I figured out the trick with the coconut milk temperature.
Why You'll Love This Coconut Cloud Cake
I've baked this Coconut Cloud Cake more times than I can count over the past year, and here's what I've learned. It stays moist on the counter for three full days, which sounds impossible but it's true. The coconut milk keeps everything soft without making it soggy. liam and his friends describe it as "bouncy" - press your finger on top and it springs right back up. That's how you know it's done right.
You don't need special tools or ingredients from fancy stores. Regular grocery store stuff works fine. I've made this for birthday parties, potlucks, and even brought one to my neighbor when her sister was sick. People always want the recipe, which makes me laugh because it's really not that hard. You just have to follow a few specific steps, especially with the coconut milk temperature. Miss that part and the whole thing falls flat.
Here's the thing that surprised me most - kids actually eat it. Not just the frosting, the whole slice. Even Marcus, who hates coconut anything, ate two pieces at liam's birthday party. I think it's because we skip the fake extract and use real coconut milk and flakes instead. Makes the flavor milder and less chemical-tasting. This coconut cloud cake recipe has saved me during every celebration this year, and I make it way more than any other dessert now.
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Coconut Cloud Cake Ingredients
For the Cake:
- Cake flour
- Baking powder
- Salt
- Butter
- Sugar
- Eggs
- Coconut milk
- Vanilla extract
- Coconut extract
- Sweetened shredded coconut
For the Frosting:
- Cream cheese
- Butter
- Powdered sugar
- Coconut cream
- Vanilla extract
- Sweetened coconut flakes for coating
Optional extras:
- Toasted coconut
- White chocolate shavings
- Lemon zest
See recipe card for quantities.
How To Make Coconut Cloud Cake Step By Step
Create the Perfect Cake Layers
- Preheat oven to 350°F and prep your three 8-inch pans with butter, parchment circles, and a light flour dusting
- Cream room temperature butter and sugar in your mixer for 3-4 minutes until the mixture looks pale and fluffy
- Add eggs one at a time, scraping down the bowl after each addition to keep everything smooth
- Mix your dry ingredients in a separate bowl - cake flour, baking powder, and salt whisked together
- Combine coconut milk with both vanilla and coconut extracts in a measuring cup
- Add dry ingredients and coconut milk alternately to your butter mixture, starting and ending with dry (dry-wet-dry-wet-dry pattern)
- Fold in shredded coconut gently at the very end, just until mixed through
- Divide batter evenly between pans and bake 25-30 minutes until toothpick shows moist crumbs
Make the Coconut Cream Frosting
- Beat softened cream cheese and butter together until completely smooth with no lumps
- Add powdered sugar one cup at a time, mixing on low speed to avoid a sugar snowstorm
- Pour in coconut cream and vanilla, then beat on medium-high until light and fluffy
- Frosting should hold peaks but still spread easily - add more cream if too thick
Build Your Cloud Cake
- Level cake tops with a serrated knife if they domed during baking
- Place first layer on your serving plate or cake stand
- Spread generous amount of frosting on top, keeping edges neat
- Add second layer and repeat frosting process
- Top with third layer and apply thin crumb coat all over sides and top
- Refrigerate 20 minutes to set the crumb coat
- Apply final thick layer of frosting, smoothing with offset spatula
- Press sweetened coconut flakes all over sides and top while frosting is still soft
Finishing Touches
- Toast extra coconut flakes in a dry pan for 2-3 minutes if you want deeper flavor and color
- Add any optional decorations like white chocolate shavings or fresh flowers
- Let Coconut Cloud Cake sit at room temperature 30 minutes before slicing for easiest cutting
- Use a hot, dry knife for clean slices - wipe between each cut
Substitutions
I've tested plenty of substitutions when I didn't have everything on hand or when friends asked for dairy-free versions. Here's what actually works:
Flour Options:
- Cake flour → All-purpose flour (use 2 tablespoons less per cup and add 2 tablespoons cornstarch)
- Regular → Gluten-free all-purpose blend (add ½ teaspoon xanthan gum if your blend doesn't include it)
- Standard → Almond flour won't work here - the texture gets too dense and greasy
Dairy Swaps:
- Butter → Coconut oil (use refined so it doesn't add extra coconut flavor)
- Cream cheese → Dairy-free cream cheese (Kite Hill brand works best in my tests)
- Regular milk → Just use more coconut milk from the can
Sweetener Changes:
- White sugar → Coconut sugar (Coconut Cloud Cake will be darker and taste slightly caramel-like)
- Powdered sugar → Make your own by blending regular sugar with cornstarch in a blender
- Standard → Artificial sweeteners don't work well - the cake needs real sugar structure
Coconut Variations:
- Sweetened coconut → Unsweetened (reduce sugar by ¼ cup in the cake)
- Shredded → Flaked (just chop it smaller before adding)
- Fresh → Dried works better for baking because fresh has too much moisture
Flavor Tweaks:
- Add lemon zest → Makes it taste brighter, good for summer
- Skip coconut extract → Use all vanilla if you don't have it
- Add lime juice → Replaces lemon for a different citrus note
Equipment For Coconut Cloud Cake
- Three 8-inch round cake pans
- Electric mixer
- Offset spatula
- Cooling racks
- Parchment paper
- Serrated knife for leveling
Tasty Twists on Coconut Cloud Cake
Lemon Coconut Version:
- Add zest from two lemons to the cake batter
- Mix 2 tablespoons lemon juice into the frosting
- Top with candied lemon slices
- Tastes like summer in cake form
Chocolate Coconut Dream:
- Use chocolate cake layers instead (your favorite recipe)
- Keep the coconut cream frosting
- Drizzle melted dark chocolate over the top
- Add chocolate shavings with the coconut flakes
Tropical Paradise:
- Fold crushed pineapple (drained really well) into the batter
- Add macadamia nuts between layers
- Mix passion fruit pulp into the frosting
- Top with toasted coconut and fresh pineapple
Berry Coconut:
- Add fresh raspberries or blueberries between layers
- Keep a few berries for decorating the top
- Mix berry jam into half the frosting for pink swirls
- Looks fancy, tastes even better
Toasted Coconut Caramel:
- Toast all your coconut flakes before using them
- Drizzle salted caramel between each layer
- Add sea salt flakes on top
- This one's for adults who like things less sweet
Storage Tips
I've learned a few things about keeping this Coconut Cloud Cake fresh, mostly through mistakes like leaving it uncovered and finding it dried out the next morning:
Counter Storage (3 days):
- Keep it under a cake dome or large bowl turned upside down
- Don't put it in an airtight container - traps too much moisture and makes the coconut flakes soggy
- Room temperature is fine - the frosting holds up well
- Keep it away from sunny windows or warm spots in your kitchen
Refrigerator Storage (5 days):
- Cover loosely with plastic wrap
- The frosting firms up in the fridge but softens again at room temperature
- Take it out 30 minutes before serving so it's not cold
- Cold cake slices cleaner but tastes better at room temperature
Freezer Storage (2 months):
- Wrap individual slices in plastic wrap, then foil
- Or freeze the whole unfrosted cake layers separately
- Thaw in the fridge overnight before serving
- Don't freeze with the coconut coating - add fresh coconut after thawing
Make-Ahead Tips:
- Bake layers the night before, wrap in plastic, leave on counter
- Make frosting up to 2 days ahead, keep in fridge, let it warm up before using
- Don't add the coconut flakes until right before serving if making it a day early - they get chewy
Top Tip
- I ruined the butter for liam's birthday Coconut Cloud Cake last year. Totally forgot to take it out of the fridge, and his friends were showing up in two hours. I stuck it in the microwave - which you're really not supposed to do - and it turned into a puddle. Half melted, half solid, completely wrong. I almost threw it out and drove to the store, but I was already behind schedule so I just used it anyway.
- That Coconut Cloud Cake turned out better than any version I'd made before. The layers were lighter, bouncier, almost spongy in a good way. I had no idea why until I made it again the following week with normal softened butter, and it was heavier. The too-soft butter must have mixed in faster or trapped more air or something. Now I let my butter get really soft on purpose - so soft it's almost falling apart when I scoop it. Leaves a deep dent when you press it with your finger.
- The frosting thing was another screw-up. I grabbed the Coconut Cloud Cake cream can straight from the back of the fridge where it was ice cold. Mixed it into my room temperature butter and cream cheese, and the whole bowl turned into little grainy chunks. Looked completely wrecked. I was about to dump it and start over when I thought maybe I could save it by just beating it longer.
FAQ
What is a coconut cloud cake?
It's a layer cake made with coconut milk and shredded coconut, then frosted with coconut cream frosting and covered in coconut flakes. People call it "cloud" cake because the texture is really light and soft - not dense like most coconut cakes you buy at the store.
What is a cloud cake made of?
The cake layers use cake flour, coconut milk, shredded coconut, eggs, butter, and sugar. The frosting is cream cheese, butter, powdered sugar, and coconut cream. Using Coconut Cloud Cake flour instead of regular flour and not overmixing the batter is what keeps it light instead of heavy.
Where does Tom Cruise get his coconut cake?
He orders them from Doan's Bakery somewhere in California and sends them to people as gifts. That bakery version costs a fortune though. You can make one at home that tastes just as good for a fraction of the price with this recipe.
What is Bobby Flay's favorite coconut cake?
He's mentioned liking Coconut Cloud Cake with cream cheese frosting and toasted coconut on top. This recipe has both - cream cheese in the frosting and you can toast the coconut flakes in a pan before pressing them on if you want that toasted flavor he's talking about.
Time to Bake Your Own Cloud!
This Coconut Cloud Cake has become our default for everything. Birthday parties, church potlucks, neighbor gifts, end-of-school-year celebrations, random Tuesday nights when we want something special. liam's friends request it specifically now, which makes me feel like I've accomplished something. Even my mother-in-law, who's picky about desserts and usually just picks at cake, ate two slices at our last family gathering and asked me to write down the recipe for her. That's when I knew I'd gotten it right.
Want more desserts that get the same reaction? Our Easy Peach Crumble Cheesecake Recipe shouldn't work on paper - cheesecake with crumble on top sounds weird - but it's really good. The crunch keeps it from being too rich. Our Best Mango Key Lime Pie Recipe is another strange combination that works. The mango makes the lime less sharp, more tropical. We make it every summer when mangos go on sale. And our Easy Lemon Cream Puffs Recipe looks hard but isn't - the lemon filling is lighter than regular cream, so you can eat more without feeling gross.
Share your coconut cloud cake when you make it! I actually look at these because sometimes people change things and it works better than what I did. That's where half my best ideas come from.
⭐⭐⭐⭐⭐ Rate this Coconut Cloud Cake and tell me if you found an easier way to do something. I'm still figuring stuff out, and comments usually have better tips than the original recipe.
Related
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Pairing
These are my favorite dishes to serve with Coconut Cloud Cake
Coconut Cloud Cake
Equipment
- 3 8-inch round cake pans (Greased with butter, lined with parchment paper)
- 1 Electric mixer (For creaming butter and sugar, and making frosting)
- 1 Offset spatula (For frosting application)
- 3 Cooling racks (To cool the cake layers)
- 1 Serrated knife (For leveling cake layers)
- 1 Parchment paper (For lining the cake pans)
- 1 Toothpick or cake tester (To check cake for doneness (should come out with moist crumbs))
Ingredients
For the Cake:
- 2 ½ cups Cake flour - See substitutions for all-purpose flour
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Butter, softened - Softened until it's almost falling apart
- 1 ¼ cups Sugar - Granulated sugar
- 4 Eggs - Room temperature
- 1 cup Coconut milk - Full-fat, see notes for temperature
- 1 teaspoon Vanilla extract
- ½ teaspoon Coconut extract
- 1 cup Sweetened shredded coconut - Shredded coconut
For the Frosting:
- 8 oz Cream cheese, softened
- 1 cup Butter, softened
- 4 cups Powdered sugar - Sifted before use
- ½ cup Coconut cream - For creamy texture
- 1 teaspoon Vanilla extract
- 1 cup Sweetened coconut flakes - For coating
Optional Extras:
- 1 cup Toasted coconut - Optional, for a richer flavor
- ½ cup White chocolate shavings - Optional
- 1 teaspoon Lemon zest - For a zesty twist
Instructions
- Preheat the oven to 350°F (175°C). This ensures the oven is at the right temperature for baking when the batter is ready.
- Cream the softened butter and sugar together until pale and fluffy. This step helps incorporate air into the butter, which makes the cake light and fluffy.
- Add eggs one at a time to the butter-sugar mixture. This allows for smooth incorporation, preventing the batter from curdling and ensuring an even texture.
- Mix the dry ingredients (cake flour, baking powder, salt) in a separate bowl. This step ensures that the leavening agents and flour are evenly distributed before adding them to the wet mixture.
- Bake the cake layers at 350°F for 25-30 minutes. This is the actual baking step where the batter transforms into cake layers. The toothpick test helps you check doneness.
- Frost the cooled cake with coconut cream frosting and serve once decorated. This adds the creamy, coconut flavor and gives the cake its final presentation before being enjoyed.
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