Coconut Cloud Cake

A light, airy cake layered with coconut flavor and creamy frosting — soft and fluffy, with a tropical twist that makes it feel special yet comforting.

Why You’ll Love This Recipe

• Airy, soft cake with a delicate coconut flavor
• Creamy frosting that complements the cake without being heavy
• Great for birthdays, parties, or cozy dessert nights
• Uses simple ingredients, nothing too fancy
• Can be dressed up with toasted coconut or fruit for extra flair

Ingredients

For the Cake Layers

• 1 ½ cups (190 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• ½ cup (120 ml) coconut milk (or use regular milk + 2 tbsp shredded coconut)
• ½ cup (120 ml) milk (or more coconut milk)
• 3 large eggs
• ⅓ cup (75 ml) vegetable oil (or melted butter)
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

For the Coconut Cream Frosting

• 1 cup (240 ml) heavy cream or whipping cream
• 2–3 tbsp powdered sugar (adjust to sweetness)
• 1 cup shredded coconut (sweetened or unsweetened, lightly toasted optional)
• Optional: 1 tsp coconut extract for stronger flavor

For Assembly / Decoration

• Additional shredded or toasted coconut for topping
• Optional: fresh fruit (pineapple, mango, berries) for a tropical touch

Instructions

1. Prepare the Cake Batter
   • Preheat oven to 350°F (175 °C). Grease and flour a 9-inch round cake pan (or two 8-inch pans for a layer cake).
   • In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
   • In another bowl, whisk eggs, coconut milk, milk, oil (or melted butter), and vanilla until well combined.
   • Gradually pour the wet ingredients into the dry ingredients, stirring gently until smooth and no lumps remain. Do not overmix.
2. Bake
   • Pour batter into the prepared pan(s).
   • Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
   • Remove from oven, let cool in pan 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Coconut Cream Frosting
   • In a chilled bowl, whip heavy cream with powdered sugar (and coconut extract if using) until soft peaks form.
   • Gently fold in shredded coconut. If frosting is too loose, chill 15 minutes before using.
4. Assemble the Cake
   • If using two cake layers, place one layer on a plate or cake stand. Spread about ⅓ of the frosting on top.
   • Add the second layer, then frost the top and sides with remaining frosting.
   • Press extra shredded or toasted coconut onto the sides and top.
   • Optionally decorate with fresh fruit or extra shredded coconut flakes.
5. Chill & Serve
   • Chill in the fridge for at least 30 minutes — this helps the frosting set and flavors meld.
   • Slice and serve. Best served slightly chilled or at room temperature.

You Must Know

• Coconut milk adds a soft coconut flavor — don’t substitute with plain milk unless you add shredded coconut.
• Gently fold ingredients to keep cake texture light and fluffy.
• Use chilled cream for frosting — it whips better and holds shape.
• Toasted coconut adds texture and richer flavor compared to raw coconut.

Pro Tips

• For extra coconut aroma, add 1 tsp coconut extract to the batter.
• Use high-quality shredded coconut (unsweetened) for better taste and less sweetness.
• Chill the cake for a couple of hours before serving — flavors deepen.
• For variation: add crushed pineapple between layers for a tropical “coconut-pineapple” cake.

Ingredient Substitutions

• Milk: Use almond, oat, or soy milk + shredded coconut for dairy-free version.
• Oil: Use melted coconut oil for extra coconut flavor.
• Cream Frosting: Substitute with whipped coconut cream for a dairy-free frosting.
• Flour: Use 1:1 gluten-free flour blend — adjust baking time as needed.

Serving Suggestions

• Serve with fresh tropical fruit — mango, pineapple, or berries
• Pair with a cup of tea or coconut-flavored coffee
• Garnish slices with extra toasted coconut and a dusting of powdered sugar

Storage Tips

• Store covered in fridge — best within 2–3 days.
• For longer storage, freeze portions (without frosting) and frost when ready to serve.
• If using whipped frosting, avoid freezing assembled cake — texture changes.

Frequently Asked Questions

→ Can I make this cake without coconut milk?
Yes — use regular milk but stir in ¼–⅓ cup shredded coconut into the batter for flavor.

→ Can I use canned whipped topping instead of whipped cream?
You can, but the texture won’t be as light and fresh. Whipped cream gives a better result.

→ Is this cake good for warm climates?
Yes — serve slightly chilled for a refreshing dessert.

→ Can I make it gluten-free?
Definitely — swap for a gluten-free flour blend and follow same steps.

Enjoy your Coconut Cloud Cake — soft, tropical, and perfect for any occasion!

Print