If you’re dreaming of something light, airy, and irresistibly coconutty, this Coconut Cloud Cake is your perfect match. It’s like biting into a sweet, tropical breeze—fluffy layers of sponge infused with coconut milk and topped with whipped cream and toasted coconut flakes. Best of all? It’s super simple to make and always a showstopper. Whether you’re planning a spring brunch, summer gathering, or just need a cozy weekend treat, this cake is bound to float to the top of your favorites list!
Why You’ll Love This Recipe
This Coconut Cloud Cake is everything you want in a dessert: light, moist, and bursting with coconut flavor. The recipe is beginner-friendly and doesn’t require any fancy tools—just a mixing bowl, a whisk, and your oven. It’s naturally elegant, making it perfect for both casual get-togethers and special occasions. Plus, it’s easy to customize if you’re dairy-free or gluten-free. One bite and you’ll be hooked on its delicate crumb and creamy coconut topping.
Ingredients for Coconut Cloud Cake
Before we get started, make sure you have everything on hand. This recipe uses simple pantry staples with a tropical twist.
For the Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup coconut milk (canned, full-fat preferred)
- ½ cup shredded sweetened coconut
For the Whipped Coconut Topping:
- 1 cup heavy whipping cream (chilled)
- 2 tbsp powdered sugar
- ¼ cup coconut milk
- ½ tsp vanilla extract
- ¼ cup toasted coconut flakes (for garnish)
How to Make Coconut Cloud Cake
This cake comes together in just a few steps. It’s as easy as mix, bake, whip, and assemble!
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Mix the Dry Ingredients
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes).
4. Add Eggs and Vanilla
Beat in the eggs one at a time, then add vanilla extract.
5. Incorporate Coconut Milk and Dry Mix
Alternate adding the dry ingredients and coconut milk into the wet mixture, beginning and ending with the dry ingredients. Stir in shredded coconut.
6. Bake the Cake
Pour the batter into your prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
7. Make the Coconut Whipped Topping
In a chilled mixing bowl, whip the heavy cream until soft peaks form. Add powdered sugar, vanilla, and coconut milk. Beat until fluffy.
8. Assemble
Spread the whipped topping generously over the cooled cake. Sprinkle toasted coconut flakes on top for that dreamy finish.
Servings and Timing
This recipe is perfect when you need a quick but impressive dessert. It doesn’t take much time, but it sure tastes like it did!
- Servings: 8 generous slices
- Prep Time: 20 minutes
- Bake Time: 25–30 minutes
- Cooling & Assembling Time: 45 minutes
- Total Time: Around 1 hour and 30 minutes
Tips and Variations
Want to switch things up or make the recipe fit your dietary needs? Here are some fun and helpful ideas:
- Dairy-Free Option: Use plant-based butter and coconut whipped cream (found in many stores or made with canned coconut cream).
- Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free flour blend.
- Layer It Up: Double the recipe and bake in two pans for a stunning layer cake—add a layer of coconut jam or lemon curd in between!
- Extra Flavor: Add a splash of rum or almond extract to the batter for a little tropical twist.
- Tropical Toppings: Garnish with pineapple chunks, lime zest, or mango slices for a fruity touch.
How to Store Coconut Cloud Cake
If you have any leftovers (lucky you!), here’s how to keep that cake fluffy and fresh:
- Refrigerator: Store the cake in an airtight container in the fridge for up to 3 days. Because of the whipped topping, it should stay chilled.
- Freezer: The cake (without the whipped topping) can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the fridge, then add the topping fresh when ready to serve.
- Make-Ahead Tip: You can bake the cake a day ahead and frost it just before serving for maximum fluffiness.
Frequently Asked Questions
1. Can I use boxed cake mix instead of making the cake from scratch?
Yes! A white or vanilla boxed cake mix works great. Just swap the water for coconut milk and add shredded coconut for extra flavor.
2. What’s the best coconut milk to use?
Full-fat canned coconut milk gives the richest flavor and texture. Shake well before using!
3. Can I make this cake ahead of time?
Absolutely. Bake the cake the day before and frost it right before serving for the fluffiest texture.
4. Is the whipped topping stable for outdoor parties?
Not for long. It’s best kept chilled—if you need a more stable option, use whipped topping mix or stabilized whipped cream.
5. Can I turn this into cupcakes?
Yes! Just divide the batter into lined muffin tins and bake for 15–18 minutes.
6. How do I toast coconut flakes?
Spread them on a baking sheet and toast at 325°F (165°C) for 5–7 minutes, stirring halfway through. Watch closely—they toast quickly!
7. Can I add fruit to the batter?
Sure! Gently fold in ½ cup of diced pineapple or mango for a tropical twist. Just don’t overmix.
Final Thoughts
This Coconut Cloud Cake is the kind of dessert that makes people smile. Light, dreamy, and full of tropical flavor, it’s a breeze to bake and even easier to enjoy. Whether you’re celebrating something special or just want a slice of sunshine, this cake delivers.
Print
Coconut Cloud Cake
Light, airy, and irresistibly coconutty, this Coconut Cloud Cake is like biting into a tropical breeze—fluffy sponge layers with coconut milk, topped with whipped cream and toasted coconut.
- Total Time: 1 hour and 30 minutes
- Yield: 8 generous slices 1x
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup coconut milk (canned, full-fat preferred)
- ½ cup shredded sweetened coconut
- 1 cup heavy whipping cream (chilled)
- 2 tbsp powdered sugar
- ¼ cup coconut milk
- ½ tsp vanilla extract
- ¼ cup toasted coconut flakes (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes).
- Beat in the eggs one at a time, then add vanilla extract.
- Alternate adding the dry ingredients and coconut milk into the wet mixture, beginning and ending with the dry ingredients. Stir in shredded coconut.
- Pour the batter into your prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- In a chilled mixing bowl, whip the heavy cream until soft peaks form. Add powdered sugar, vanilla, and coconut milk. Beat until fluffy.
- Spread the whipped topping generously over the cooled cake. Sprinkle toasted coconut flakes on top for that dreamy finish.
Notes
To make it dairy-free, use plant-based butter and coconut whipped cream. You can also make it gluten-free with a 1:1 flour blend. For added flair, layer the cake with coconut jam or lemon curd.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: coconut, cake, tropical dessert, whipped cream, summer treat
