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Fluffy Coconut Cloud Cake with Whipped Cream and Toasted Coconut Flakes

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

Scale
  • 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

  1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes).
  4. Beat in the eggs one at a time, then add vanilla extract.
  5. Alternate adding the dry ingredients and coconut milk into the wet mixture, beginning and ending with the dry ingredients. Stir in shredded coconut.
  6. 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. In a chilled mixing bowl, whip the heavy cream until soft peaks form. Add powdered sugar, vanilla, and coconut milk. Beat until fluffy.
  8. 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.

  • Author: Clara
  • 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