Coconut Cloud Cake Recipe

Introduction

This Coconut Cloud Cake is a light and fluffy dessert perfect for coconut lovers. Moist and tender, it’s soaked with cream of coconut and topped with a luscious coconut whipped cream frosting. A tropical treat that’s sure to impress any crowd.

Ingredients

• 2 3/4 cups unbleached cake flour (Swans Down recommended)
• 1 3/4 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, softened
• 4 large egg whites
• 1 large egg
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons coconut extract
• 1 can (15 oz) cream of coconut
• 1 package (8 oz) cream cheese, room temperature
• 1/2 cup granulated sugar (for frosting)
• 1 teaspoon pure vanilla extract (for frosting)
• 2 teaspoons coconut extract (for frosting)
• 2 cups heavy whipping cream
• 1 1/2 cups sweetened shredded coconut (Baker’s Coconut recommended)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13 inch pan or spray with baking spray. You can also make cupcakes or two 8-inch layers if preferred.
2. Step 2: In a large mixing bowl, combine cake flour, sugar, baking powder, and salt. Mix on low speed until combined.
3. Step 3: Gradually beat in the softened butter until the mixture becomes crumbly. Beat in the egg whites one at a time, then beat in the whole egg.
4. Step 4: In a separate small bowl, whisk together heavy cream, vanilla extract, and coconut extract.
5. Step 5: Slowly stir the cream mixture into the batter, then beat on medium speed until fluffy, about 3 minutes depending on your mixer.
6. Step 6: Pour the batter into the prepared pan. Gently bounce the pan on the countertop to release air bubbles for a denser cake without holes.
7. Step 7: Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
8. Step 8: Immediately after baking, poke holes all over the cake using a fork.
9. Step 9: Pour the cream of coconut evenly over the cake, allowing it to absorb completely. Let the cake cool thoroughly before frosting.
10. Step 10: For the frosting, use a cold mixing bowl and utensils for best results. In a large bowl, beat cream cheese, sugar, vanilla extract, and coconut extract on medium speed until smooth and lump-free.
11. Step 11: Slowly add the heavy whipping cream while mixing.
12. Step 12: Beat on high speed until stiff peaks form, about 3 to 5 minutes. Scrape the bowl sides and bottom several times during mixing.
13. Step 13: Spread the whipped frosting evenly over the cooled cake and sprinkle with shredded coconut. Store the cake covered in the refrigerator.

Tips & Variations

• Use room temperature ingredients for a smoother batter and better rise.
• For extra coconut flavor, toast the shredded coconut lightly before adding on top.
• If making cupcakes, reduce baking time to about 18-22 minutes and test with a toothpick.
• Substitute part of the heavy cream with coconut milk for an even more tropical taste.

Storage

Store the cake in a tightly covered container or pan in the refrigerator for up to 4 days. The frosting and cake will keep well chilled. To serve, bring the cake to room temperature for about 20 minutes or reheat slices gently in a microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead. Keep it wrapped tightly, and frost just before serving for the freshest taste.

Is cream of coconut the same as coconut milk?

No, cream of coconut is sweetened and thicker, often used in desserts and cocktails. Coconut milk is thinner and unsweetened, better suited for cooking savory dishes.

Coconut Cloud Cake Recipe

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★★★★★

4.8 from 130 reviews

• Author: anna
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

A light and fluffy Coconut Cloud Cake perfect for coconut lovers, featuring a moist white coconut cake soaked with cream of coconut and topped with a luscious coconut whipped cream frosting and shredded coconut. This cake offers a moist texture and rich coconut flavor with a delicate crumb, ideal for celebrations and gatherings.

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Ingredients

Scale 1x2x3x

White Coconut Cake

• 2 3/4 cups unbleached cake flour (e.g., Swans Down)
• 1 3/4 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, softened
• 4 large egg whites
• 1 large egg
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons coconut extract
• 1 can (15 oz) cream of coconut

Coconut Whipped Cream Frosting

• 1 package (8 oz) cream cheese, room temperature
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 teaspoons coconut extract
• 2 cups heavy whipping cream
• 1 1/2 cups sweetened shredded coconut (e.g., Baker’s Coconut)

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9 x 13 inch baking pan or spray it with baking spray. Alternatively, you can use this batter to make cupcakes or two 8-inch cake layers.
2. Combine Dry Ingredients: In a large mixing bowl, add the cake flour, granulated sugar, baking powder, and salt. Mix on low speed until thoroughly combined.
3. Add Butter and Eggs: Gradually beat in the softened butter until the mixture becomes crumbly. Then beat in the egg whites one at a time, followed by the whole egg, ensuring each is well incorporated.
4. Mix Cream and Extracts: In a separate small bowl, whisk together the heavy cream, pure vanilla extract, and coconut extract.
5. Combine Wet and Dry: Slowly stir the cream and extract mixture into the cake batter while beating for about 3 minutes until the batter becomes fluffy, adjusting time according to your mixer speed.
6. Pour Batter and Remove Air Bubbles: Pour the batter into the prepared pan. To make the cake denser and reduce holes, gently bounce the pan on the countertop to release trapped air bubbles.
7. Bake the Cake: Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
8. Poke Holes for Soaking: Once out of the oven, immediately poke holes all over the cake using a fork.
9. Soak with Cream of Coconut: Pour the entire can of cream of coconut over the cake, letting it absorb fully. Allow the cake to cool completely before frosting.
10. Prepare Frosting: For best results, chill the mixing bowl and utensils. In a large bowl, beat the cream cheese, granulated sugar, vanilla extract, and coconut extract on medium speed until smooth and lump-free.
11. Add Whipping Cream: Slowly pour in the heavy whipping cream while mixing.
12. Whip to Stiff Peaks: Beat on high speed for 3 to 5 minutes until stiff peaks form. Scrape the sides and bottom of the bowl several times during mixing to ensure even consistency.
13. Frost and Decorate: Spread the coconut whipped cream frosting evenly over the cooled cake. Generously sprinkle the sweetened shredded coconut on top. Store the cake covered tightly in the refrigerator.

Notes

• Using cold mixing bowls and utensils helps achieve the best whipped cream frosting.
• You can make this recipe as cupcakes or two 8-inch round layers instead of a 9×13 pan.
• Bouncing the cake pan on the counter helps eliminate large air bubbles, resulting in a denser cake.
• Make sure to fully cool the cake before applying frosting to prevent it from melting.
• Store leftovers in the refrigerator in a tightly covered container to maintain freshness.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: coconut cake, cloud cake, white cake, coconut whipped cream frosting, cream of coconut, moist cake, coconut dessert