If you have a soft spot for fluffy, tropical-inspired desserts that melt in your mouth, then you are going to adore this Coconut Cloud Cake Recipe. It’s the kind of cake that feels like a gentle hug from the islands: light, airy, and bursting with the subtle sweetness of coconut. Perfect for any occasion, this cake pairs the richness of coconut milk and shredded coconut with a tender crumb that is simply irresistible. I can already imagine how delightful each bite will be, offering just the right balance of flavor and texture.
Ingredients You’ll Need
Gathering the right ingredients is the first step towards baking this dreamy cake. Each item on the list is thoughtfully chosen to create that perfect coconut flavor and tender cloud-like texture, making every mouthful a delight.
- 2 cups all-purpose flour: The foundation that gives the cake structure and lightness.
- 1 cup granulated sugar: Adds sweetness and helps with browning for a beautiful crust.
- 1 tbsp baking powder: The key to making the cake rise and become fluffy.
- 1 cup full-fat coconut milk: Provides a rich, creamy coconut flavor and moistness.
- 3 large eggs: Bind the ingredients and contribute to the cake’s tender crumb.
- 1/2 cup vegetable oil (or melted coconut oil): Keeps the cake moist while adding subtle coconut depth if using coconut oil.
- 2 tsp vanilla extract: Enhances the sweetness and adds complexity to the flavor profile.
- 1 cup unsweetened shredded coconut: Gives texture and intensifies the coconut essence with every bite.
How to Make Coconut Cloud Cake Recipe
Step 1: Prepare Your Oven and Pans
Begin by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour two round baking pans. This step ensures your cake layers will release easily once baked, keeping the edges clean and lovely.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and shredded coconut until everything is evenly combined. This blending of dry components sets the stage for an evenly textured cake.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs lightly, then add the coconut milk, vegetable oil, and vanilla extract. Mix until everything is smooth and well incorporated. This mixture will bring moisture and that signature coconut richness to the cake.
Step 4: Gently Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix as this can lead to a denser texture, and we want that classic cloud-like fluffiness here!
Step 5: Bake to Perfection
Divide the batter evenly between the two prepared pans. Pop them in the oven and bake for 25 to 30 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean, signaling a perfectly baked interior.
Step 6: Cool and Frost
Allow your cakes to cool in the pans for about ten minutes, then transfer them to wire racks to cool completely. Once they are cool, frost them with whipped coconut cream or your favorite frosting to add a luscious finish to your Coconut Cloud Cake Recipe.
How to Serve Coconut Cloud Cake Recipe
Garnishes
To elevate your Coconut Cloud Cake, sprinkle extra toasted shredded coconut on top or add a few tropical fruits like pineapple slices or passionfruit seeds. These garnishes add a vibrant look and brighten the coconut flavor beautifully.
Side Dishes
Serving this cake alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream can make for a dreamy combination. If you want something lighter, fresh berries or a fruit salad complement the cake’s tropical notes perfectly.
Creative Ways to Present
Turn the party up a notch by layering this cake in a trifle dish with coconut pudding and toasted coconut flakes. Or create mini versions in cupcake tins topped with coconut frosting and a single cherry or pineapple chunk—a cute and fun way to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once your Coconut Cloud Cake is frosted, store any leftovers in an airtight container in the refrigerator. It will stay fresh and moist for up to 3 days, making it a fantastic make-ahead treat for gatherings or just to enjoy the next day.
Freezing
If you want to keep this cake for longer, you can freeze unfrosted cake layers wrapped tightly in plastic wrap and then aluminum foil. They can freeze well for up to 2 months. Thaw them overnight in the fridge before frosting for the best texture.
Reheating
To enjoy your Coconut Cloud Cake at its best after refrigeration, let slices come to room temperature before serving. For a little warmth, gently microwave each slice for about 10-15 seconds, but be careful not to dry it out.
FAQs
Can I use coconut flour instead of all-purpose flour?
Coconut flour behaves very differently from all-purpose flour and absorbs much more liquid. It’s best to stick with all-purpose flour for this Coconut Cloud Cake Recipe to achieve that delicate, fluffy texture.
What frosting works best with this cake?
Whipped coconut cream is ideal for a light, dairy-free option that pairs beautifully with the coconut flavors. You can also use cream cheese frosting or classic buttercream, depending on your preference.
Is it possible to make this cake vegan?
You can make a vegan version by substituting the eggs with flax eggs or another egg replacer and using coconut oil instead of vegetable oil. Just keep in mind the texture might vary slightly.
Can I add other flavors to this cake?
Absolutely! Adding a teaspoon of almond extract or a handful of chopped nuts can give the cake a delightful twist without overpowering the coconut flavor.
How do I prevent the shredded coconut from sinking to the bottom?
Coating the shredded coconut in a tablespoon of flour before mixing it into the batter helps keep it suspended evenly throughout the cake layers.
Final Thoughts
There’s something truly magical about the Coconut Cloud Cake Recipe—it’s light, flavorful, and so easy to make that it quickly becomes a favorite. Whether you’re baking for a special occasion or just craving a slice of sweet comfort, this cake will not disappoint. Give it a try, and I promise you’ll be sharing this recipe with all your friends in no time!
Print
Coconut Cloud Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Coconut Cloud Cake is a light and fluffy dessert that combines the rich flavors of coconut milk and shredded coconut with a tender cake base. Perfectly moist and subtly sweet, it is ideal for coconut lovers looking for a tropical-inspired treat. The cake is baked to golden perfection and can be finished with whipped coconut cream or any frosting of your choice.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1 cup unsweetened shredded coconut
Wet Ingredients
- 1 cup full-fat coconut milk
- 3 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 tsp vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two round baking pans to ensure the cake doesn’t stick and bakes evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and unsweetened shredded coconut until evenly combined.
- Combine Wet Ingredients: In a separate bowl, thoroughly mix the eggs, full-fat coconut milk, vegetable oil (or melted coconut oil), and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the cake light and fluffy.
- Divide Batter and Bake: Evenly divide the batter between the two prepared baking pans. Place the pans in the oven and bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool and Frost: Allow the cakes to cool in their pans for about 10 minutes before transferring them to wire racks to cool completely. Once cooled, frost with whipped coconut cream or your favorite frosting to finish.
Notes
- For a richer coconut flavor, use melted coconut oil instead of vegetable oil.
- Ensure not to overmix the batter to keep the cake texture light and airy.
- Use full-fat coconut milk for the best moistness and flavor.
- Allow the cakes to cool completely before frosting to avoid melting the frosting.
- Optional: Toast shredded coconut for garnish to add texture and enhance coconut flavor.
