Go Back

Coconut Cloud Cake

Coconut cloud cake is a fluffy white coconut layer cake baked until set and cooled completely, then frosted with fluffy coconut cream cheese frosting. Finish by pressing the whole exterior and top with toasted golden coconut flakes for a snowy look with glossy texture.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
cooling 1 hour
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the coconut cake
  • 2.5 cup all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 1 lb butter softened
  • 2 cup granulated sugar
  • 4 eggs large
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup coconut milk
  • 1 cup sweetened shredded coconut folded in
For the coconut cream cheese frosting
  • 16 oz cream cheese softened
  • 1 lb butter softened
  • 4 cup powdered sugar
  • 1 tsp coconut extract
  • 2 cup sweetened shredded coconut toasted, for coating

Equipment

  • 1 sheet pan
  • 3 cast iron skillet
  • 1 stand mixer

Method
 

Bake the coconut cake layers
  1. Preheat the oven to 350°F and grease three 8-inch or two 9-inch round cake pans; line each pan with parchment for easy release.
  2. In a bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined.
  3. In a stand mixer, beat the softened butter and granulated sugar until very fluffy, then add the eggs one at a time, mixing well after each addition.
  4. Mix in the vanilla extract and coconut extract until the batter looks smooth and uniform.
  5. Alternate adding the flour mixture and the coconut milk, mixing on low just until incorporated; fold in the sweetened shredded coconut.
  6. Divide the batter between the prepared pans and bake for 25-30 minutes, until a toothpick comes out clean.
  7. Cool the cakes completely before frosting, about 1 hour, so the frosting won’t melt.
Make frosting and finish with toasted coconut
  1. Toast 2 cups sweetened shredded coconut on a sheet pan (or in a dry skillet) at 350°F for 5-7 minutes, stirring once, until golden.
  2. In a stand mixer, beat the softened cream cheese and butter until smooth.
  3. Add powdered sugar and coconut extract, then beat until fluffy and spreadable.
  4. Fill and frost the cooled cake generously with coconut cream cheese frosting, smoothing the sides and top.
  5. Immediately press the toasted coconut flakes firmly all over the outside and top of the cake until fully coated.

Notes

Pro tip: cool the layers completely before frosting for clean slices and a stable crumb. Store covered in the fridge for up to 4 days; freeze frosted cake slices in an airtight container up to 2 months. For a lighter option, use reduced-fat cream cheese and 1:1 powdered sugar to keep the frosting texture similar.