Introduction
Coconut Cloud Cake is one of those magical desserts that feels like biting into a cloud. When summer afternoons roll in and the sun makes everything just a little too heavy, this cake is the perfect escape. I first came across this recipe during a family picnic in Florida, where my aunt swore by it as her “secret weapon” dessert. One bite and I knew why — it’s light, creamy, and filled with that irresistible coconut flavor.
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The beauty of this cake is how approachable it is. You don’t need to be a professional baker to whip up something this good. With just a handful of pantry staples and a few easy steps, you’ll have a cake that looks impressive, tastes heavenly, and disappears faster than you’d expect. And let me tell you: people will be asking for seconds before they even finish their first slice.
This recipe takes a classic white cake, soaks it in velvety coconut milk, and tops it with a whipped cream–cheese frosting that feels almost like clouds on your tongue. It’s one of those treats that work just as well for casual get-togethers as it does for holidays and special occasions.
If you enjoy creamy textures, you might also fall in love with this Lemon Cream Cake Recipe, which shares the same dreamy vibe but with a citrusy twist.
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Ingredients for Coconut Cloud Cake
Cake Base
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2 ¾ cups cake flour
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1 tablespoon baking powder
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1 teaspoon salt
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1 ½ cups granulated sugar
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¾ cup butter, softened
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4 egg whites
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1 whole egg
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1 cup heavy whipping cream
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1 ½ teaspoons vanilla extract
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2 teaspoons coconut extract
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1 (15 oz) can full-fat coconut milk (for soaking after baking)
Whipped Topping
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1 (8 oz) package cream cheese, softened
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½ cup granulated sugar
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1 teaspoon vanilla extract
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2 teaspoons coconut extract
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2 cups chilled heavy whipping cream
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1 cup sweetened shredded coconut
Directions
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Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch cake pan generously — this helps the cake release easily and keeps the edges golden and crisp. -
Build the Batter
In a large bowl, sift together the flour, baking powder, salt, and sugar. Cut the softened butter into chunks and mix until the mixture turns crumbly. Slowly add the egg whites, then the whole egg, mixing as you go. Stir in the heavy cream, vanilla, and coconut extract. Blend for 1–2 minutes until the batter feels smooth and airy. -
Bake the Cake
Pour the batter into your prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. -
Soak with Coconut Milk
While the cake is still warm, poke shallow holes across the surface with a fork. Shake the can of coconut milk well, then pour it evenly over the cake. Let it sit to fully absorb and cool down. -
Make the Whipped Topping
Beat the cream cheese until smooth, then add sugar, vanilla, and coconut extract. Mix well before gradually blending in the chilled heavy cream. Whip until soft peaks form, around 3–4 minutes. -
Assemble the Cake
Spread the fluffy topping evenly across the cooled cake. Sprinkle shredded coconut on top for that snowy, cloud-like finish. -
Chill & Serve
Refrigerate until ready to serve. Slice, plate, and watch it disappear.
Tips & Variations
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Add Fruit: Fresh pineapple chunks or mango slices pair beautifully with the coconut flavors. For inspiration, check out this Pineapple Juice Cake Recipe.
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Chocolate Twist: Drizzle melted dark chocolate on top for a Mounds-bar vibe.
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Nutty Crunch: Toasted almonds or macadamia nuts add texture and balance the creamy topping.
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Mini Versions: Bake in cupcake tins for portable little coconut cloud bites.
Storage
This Coconut Cloud Cake stores best in the refrigerator. Cover tightly with plastic wrap or an airtight lid, and it will keep fresh for up to 4 days. For longer storage, slice the Coconut Cloud Cake into individual portions and freeze them. When ready to enjoy, simply thaw in the fridge overnight before serving, and the cake will still taste creamy, fluffy, and full of coconut flavor.
Time & Yield
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Prep Time: 25 minutes
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Bake Time: 30–35 minutes
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Cooling & Assembly: 45 minutes
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Total Time: ~1 hour 45 minutes
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Yield: 12 servings
Tools Used
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9×13-inch baking pan
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Mixing bowls (large + medium)
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Electric mixer or hand whisk
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Measuring cups and spoons
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Rubber spatula
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Cooling rack
FAQ
Q1: Can I make this cake ahead of time?
Yes! In fact, it’s even better the next day because the coconut milk has more time to soak into the cake layers.
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Q2: Can I use store-bought whipped topping instead of homemade?
You can, but the homemade version with cream cheese and coconut extract adds much more flavor and stability.
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Final Thoughts on Coconut Cloud Cake
Coconut Cloud Cake is the kind of dessert that feels like it belongs at every table — summer barbecues, winter potlucks, and everything in between. The combination of soft cake, creamy coconut milk, and that fluffy topping is almost irresistible. Plus, it’s flexible: you can dress it up with fruit, drizzle, or nuts, or keep it simple and let the coconut shine.
And if you’re looking for more creamy comfort food, this Creamy Mushroom Soup Recipe makes a cozy companion for dessert nights.
For more inspiration, don’t forget to browse coconut-inspired desserts over at Allrecipes, where thousands of home cooks share their takes on tropical favorites.
Coconut Cloud Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a 9×13-inch baking pan.
- Sift flour, baking powder, salt, and sugar. Add butter until crumbly.
- Add egg whites gradually, then the whole egg. Stir in cream, vanilla, and coconut extract. Blend until smooth.
- Pour into pan and bake 30–35 minutes, or until a toothpick comes out clean.
- While warm, poke holes in the cake and pour coconut milk evenly over the top. Let cool.
- For topping: beat cream cheese, add sugar, vanilla, and coconut extract. Blend in chilled cream until fluffy.
- Spread topping over cooled cake, sprinkle shredded coconut, and refrigerate until serving.
Notes
- Freeze slices for longer storage.
- Try adding pineapple, mango, or chocolate drizzle for variation.
