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A slice of homemade coconut cloud cake with fluffy yellow layers, creamy white frosting, and shredded plus toasted coconut on top, served on a plate.

Coconut Cloud Cake

5 from 1 vote
This Coconut Cloud Cake is a light, moist, and coconut-flavored cake, topped with creamy coconut frosting. Perfect for potlucks, birthday parties, or any celebration, it has a bouncy, soft texture that even coconut skeptics will love.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 14 slices
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Equipment Method Nutrition Notes

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

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))

Method
 

  1. Preheat the oven to 350°F (175°C). This ensures the oven is at the right temperature for baking when the batter is ready.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Serving: 1sliceCalories: 375kcalCarbohydrates: 51gProtein: 3gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 200mgPotassium: 100mgFiber: 2gSugar: 38gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 1.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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