Here’s a dreamy dessert for coconut lovers — the Coconut Cloud Cake! ☁️🥥 Light, fluffy, and packed with coconut flavor, this cake is perfect for spring, Easter, showers, or anytime you want an elegant yet cozy treat.
🍰 Coconut Cloud Cake
📝 Ingredients
For the cake:
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1 box white cake mix (or your favorite homemade white cake recipe)
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1 cup coconut milk (canned, full-fat or regular milk works too)
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1/3 cup vegetable oil (or melted butter)
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4 egg whites
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1 tsp coconut extract
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Optional: 1/2 cup sweetened shredded coconut (folded into the batter)
For the frosting:
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1 1/2 cups heavy whipping cream, cold
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1/4 cup powdered sugar (adjust to taste)
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1/2 tsp vanilla extract
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1/2 tsp coconut extract (optional for extra coconut flavor)
Topping:
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1 1/2 to 2 cups sweetened shredded coconut, lightly toasted or untoasted (your choice)
👩🍳 Instructions
1. Bake the cake:
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Preheat oven to 350°F (175°C).
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Grease and flour two 8-inch or 9-inch round cake pans (or use parchment paper).
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In a large bowl, combine cake mix, coconut milk, oil, egg whites, and coconut extract.
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Beat on medium speed for about 2 minutes until smooth.
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Pour evenly into pans and bake for 25–30 minutes, or until a toothpick comes out clean.
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Cool completely on wire racks.
2. Make the frosting:
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In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla + coconut extract until stiff peaks form. Don’t overwhip.
3. Assemble the cake:
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Place one cake layer on a serving plate.
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Spread a thick layer of whipped cream frosting on top.
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Add second layer, then frost top and sides generously with the remaining whipped cream.
4. Add the coconut:
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Gently press shredded coconut onto the top and sides of the cake until fully covered — this gives it that “cloud” look and texture.
🧊 Chill & Serve:
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Refrigerate the cake for at least 1 hour before serving to let the frosting set.
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Serve chilled and slice with a sharp knife (wipe between slices for clean cuts).
📝 Tips & Variations:
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To toast coconut: Bake on a baking sheet at 325°F for 5–10 mins, stirring frequently.
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For extra coconut flavor: Brush cake layers with coconut milk or coconut rum before frosting.
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Add pineapple filling between layers for a tropical twist!
Would you like a from-scratch coconut cake base, a vegan version, or a sheet cake style?
