Coconut Cloud Cake – Light, Fluffy & Tropical Delight

Imagine a cake that’s as light and fluffy as a cloud. That’s the magic of Coconut Cloud Cake! This dreamy dessert combines moist sponge layers, creamy coconut frosting, and a crispy toasted coconut topping. The combination of coconut milk and sweetened shredded coconut creates a rich tropical flavor that will transport you to a sunny paradise with every bite. Perfect for birthdays, holidays, or casual family gatherings, this cake is easy to make with simple ingredients and will surely impress your guests. It’s best served chilled for a creamy and refreshing treat, but can also be enjoyed at room temperature.

Ingredients

• For the Cake:
  
  

  • 2 ½ cups all-purpose flour
    
    

  • 2 ½ teaspoons baking powder
    
    

  • ½ teaspoon salt
    
    

  • 1 cup unsalted butter, softened
    
    

  • 2 cups granulated sugar
    
    

  • 4 large eggs, room temperature
    
    

  • 1 teaspoon vanilla extract
    
    

  • 1 teaspoon coconut extract
    
    

  • 1 cup coconut milk
    
    

• For the Frosting:
  
  

  • 1 ½ cups heavy whipping cream
    
    

  • 8 oz cream cheese, softened
    
    

  • ½ cup powdered sugar
    
    

  • 1 teaspoon vanilla extract
    
    

  • 1 teaspoon coconut extract
    
    

• For the Topping:
  
  

  • 1 cup sweetened shredded coconut (toasted or fresh)
    
    

Directions

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
   
   

2. In a medium bowl, whisk together the flour, baking powder, and salt.
   
   

3. In a large mixing bowl, cream the butter and sugar until light and fluffy (about 3–4 minutes).
   
   

4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
   
   

5. Gradually add the dry ingredients in three parts, alternating with coconut milk, starting and ending with the dry ingredients. Mix gently until just combined.
   
   

6. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
   
   

7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
   
   

8. Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
   
   

9. For the frosting, beat the cream cheese in a large bowl until smooth. Gradually add the powdered sugar and continue beating until fully incorporated.
   
   

10. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
    
    

11. Once the cakes are completely cool, spread a layer of frosting on the first cake layer. Top with the second cake layer and frost the entire cake.
    
    

12. Press the toasted or fresh shredded coconut onto the sides and top of the cake.
    
    

13. Chill the cake for at least one hour before serving to allow the frosting to set. Slice and enjoy!
    
    

Nutritional Value (per serving, based on 12 servings)

• Calories: 450 kcal
  
  

• Carbohydrates: 46g
  
  

• Protein: 5g
  
  

• Fat: 28g
  
  

• Saturated Fat: 18g
  
  

• Sodium: 160mg
  
  

• Fiber: 2g
  
  

• Sugar: 30g
  
  

• Cholesterol: 90mg