Go Back
Coconut Cloud Cake recipe with fluffy whipped topping and shredded coconut
TINSUF RECIPES

Coconut Cloud Cake

A light and fluffy coconut cake soaked in coconut milk and topped with whipped cream cheese frosting, perfect for summer gatherings or family dinners.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour 45 minutes
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • Cake Base
  • - 2 ¾ cups cake flour
  • - 1 tablespoon baking powder
  • - 1 teaspoon salt
  • - 1 ½ cups granulated sugar
  • - ¾ cup butter softened
  • - 4 egg whites
  • - 1 whole egg
  • - 1 cup heavy whipping cream
  • - 1 ½ teaspoons vanilla extract
  • - 2 teaspoons coconut extract
  • - 1 15 oz can full-fat coconut milk
  • ### Whipped Topping
  • - 1 8 oz cream cheese, softened
  • - ½ cup granulated sugar
  • - 1 teaspoon vanilla extract
  • - 2 teaspoons coconut extract
  • - 2 cups chilled heavy whipping cream
  • - 1 cup sweetened shredded coconut

Equipment

  • - 9x13-inch baking pan
  • - Mixing bowls
  • Electric mixer
  • - Measuring cups and spoons
  • - Rubber spatula

Method
 

  1. Preheat oven to 350°F and grease a 9×13-inch baking pan.
  2. Sift flour, baking powder, salt, and sugar. Add butter until crumbly.
  3. Add egg whites gradually, then the whole egg. Stir in cream, vanilla, and coconut extract. Blend until smooth.
  4. Pour into pan and bake 30–35 minutes, or until a toothpick comes out clean.
  5. While warm, poke holes in the cake and pour coconut milk evenly over the top. Let cool.
  6. For topping: beat cream cheese, add sugar, vanilla, and coconut extract. Blend in chilled cream until fluffy.
  7. Spread topping over cooled cake, sprinkle shredded coconut, and refrigerate until serving.

Notes

- Store covered in the fridge for up to 4 days.
- Freeze slices for longer storage.
- Try adding pineapple, mango, or chocolate drizzle for variation.