Hey y'all! Ready for a slice of pure bliss? This Classic Coconut Cloud Cake is light as air, luxuriously moist, and crowned with a dreamy coconut frosting that melts in your mouth. Whether you're celebrating a birthday, hosting a brunch, or just craving something sweet, this show-stopping cake is sure to impress every coconut lover. Let's get cooking!
Why You'll Love This Classic Coconut Cloud Cake
- Unbelievably fluffy and moist cake layers infused with real coconut flavor.
- Perfect for any occasion, from birthdays to Sunday suppers.
- Easy-to-follow steps, even for beginner bakers.
- Coconut lovers will adore the creamy, snow-like frosting and toasted coconut topping.
- Makes a gorgeous centerpiece for your dessert table!
Classic Coconut Cloud Cake Ingredients
- 2 ½ cups (310g) cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup (225g) unsalted butter, room temperature
- 2 cups (400g) granulated sugar
- 5 large egg whites, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup (240ml) canned coconut milk, room temperature
- ½ cup (120ml) whole milk, room temperature
- 2 cups (160g) sweetened shredded coconut, divided
- For Frosting:
- 1 cup (225g) unsalted butter, room temperature
- 4 cups (480g) powdered sugar, sifted
- ¼ cup (60ml) coconut milk
- 1 teaspoon coconut extract
- Pinch of salt
How to Make Classic Coconut Cloud Cake
1. Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
- Add egg whites one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
- Mix coconut milk and whole milk together in a measuring cup.
- With mixer on low, add flour mixture to the butter mixture in three additions, alternating with the milk mixture. Begin and end with flour. Mix just until combined.
- Fold in 1 cup of shredded coconut.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 26-29 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
2. Make the Coconut Frosting
- In a large bowl, beat butter on medium speed until creamy.
- Gradually add powdered sugar, mixing until smooth.
- Beat in coconut milk, coconut extract, and a pinch of salt until fluffy and spreadable.
3. Assemble the Classic Coconut Cloud Cake
- Place one cake layer on a serving plate. Spread with ⅓ of the frosting.
- Top with the second cake layer and frost the top and sides with remaining frosting.
- Press remaining shredded coconut onto the top and sides of the cake for a beautiful, snowy finish.
Notes for the Perfect Classic Coconut Cloud Cake
- Use room temperature ingredients for a smooth, even batter. Learn why it matters.
- To toast coconut for extra flavor, bake on a sheet at 325°F (163°C) for 5-8 minutes, stirring once.
- For a gluten-free cake, you can substitute a 1:1 gluten-free flour blend; see tips at Bob's Red Mill.
Classic Coconut Cloud Cake Variations
- Lemon-Coconut Cloud Cake: Add 1 tablespoon fresh lemon zest and swap ¼ cup coconut milk for lemon juice.
- Chocolate Coconut Cloud Cake: Add ¼ cup unsweetened cocoa powder to the dry ingredients and top with chocolate shavings.
- Pineapple-Coconut Cloud Cake: Fold 1 cup drained, crushed pineapple into the batter before baking.
Required Equipment for Classic Coconut Cloud Cake
- Two 9-inch round cake pans
- Electric mixer (stand or handheld)
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Wire cooling racks
- Parchment paper
Storage Instructions for Classic Coconut Cloud Cake
Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For best texture, bring to room temperature before serving. Leftover slices can be wrapped tightly and frozen for up to 2 months.
Classic Coconut Cloud Cake Pairings & Serving Suggestions
- Serve chilled or at room temperature with fresh berries or a scoop of vanilla ice cream.
- Pair with a cup of strong coffee, coconut tea, or a refreshing glass of sparkling lemonade.
- Garnish with edible flowers or extra toasted coconut for a festive touch.
Pro Tips for the Best Classic Coconut Cloud Cake
- Carefully measure your flour with the spoon-and-level method for accurate results (see how here).
- Don’t overmix the batter once you add the dry ingredients—this keeps your cake light and airy.
- Use canned, full-fat coconut milk (shake well before opening) for the richest flavor and moist texture.
Classic Coconut Cloud Cake FAQ
- Can I use sweetened coconut cream instead of coconut milk?
- Yes, but reduce the sugar in the recipe by ¼ cup to balance the extra sweetness.
- Can I make Classic Coconut Cloud Cake cupcakes?
- Absolutely! Bake in lined muffin tins at 350°F (175°C) for 18-20 minutes, or until a toothpick comes out clean.
- How do I keep my cake from sticking to the pan?
- Make sure to grease and flour your pans well and use parchment paper rounds for easy release.
Enjoy every cloud-like bite of this Classic Coconut Cloud Cake—your new favorite for celebrations, holidays, or anytime you’re craving something sweet and tropical!
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
- 2 cups coconut whipped cream (for frosting)
Instructions
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1Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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2In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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3In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
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4Alternately add the flour mixture and coconut milk to the butter mixture, beginning and ending with flour. Stir in shredded coconut.
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5Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
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6Frost cooled cakes with coconut whipped cream and garnish with extra shredded coconut if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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