There is nothing quite as delightful as sinking your fork into a slice of the Coconut Cloud Cake Recipe, a beautifully fluffy and moist dessert that feels like a tropical daydream wrapped in a cloud of coconut goodness. This cake is a perfect balance of light texture and rich coconut flavor, combining the convenience of a white cake mix with the fresh, creamy notes of coconut milk and extract. Each bite is enhanced by the tender crumb and the luscious coconut whipped frosting, making it a beloved treat that’s surprisingly easy to create yet impressively decadent.
Ingredients You’ll Need
Every ingredient in this Coconut Cloud Cake Recipe is simple but essential, bringing its own magic to the overall taste and texture. From the creamy coconut milk lending moisture and flavor, to the shredded sweetened coconut adding subtle texture and sweetness, each component plays a key role in making this cake truly special.
- White cake mix: A trusty base that simplifies the baking process while delivering a tender crumb.
- Coconut milk (unsweetened): Adds moisture and a gentle coconut flavor that keeps the cake from feeling too heavy.
- Vegetable oil: Ensures the cake stays moist and soft after baking.
- Egg whites (large): Whipped into the batter, they contribute to the fluffy, cloud-like texture.
- Coconut extract: Boosts the coconut flavor without overpowering the delicate sweetness.
- Shredded sweetened coconut (divided): Adds texture inside the batter and a beautiful finish on the cake.
- Whipped topping (thawed): Forms the base of the light and creamy frosting.
- Sour cream: Gives the frosting a subtle tang that balances sweetness.
- Powdered sugar: Sweetens the frosting while ensuring it remains smooth and spreadable.
- Vanilla extract: Adds warmth and depth to the frosting’s flavor.
How to Make Coconut Cloud Cake Recipe
Step 1: Prepare the Pans and Mix the Batter
Start by preheating your oven to 350°F (175°C) and greasing two 8-inch round cake pans; this keeps the cake from sticking and helps it bake evenly. Next, in a large bowl, combine the white cake mix with the coconut milk, vegetable oil, egg whites, and coconut extract. Beat the mixture with an electric mixer for about 2 minutes until the batter looks smooth and fluffy, signaling a well-incorporated base that’s ready for a cloud-like lift.
Step 2: Add the Shredded Coconut
Gently fold in half of the shredded sweetened coconut. This step is crucial to maintain the lightness of the batter while distributing delightful pockets of coconut throughout the cake. The sweetened coconut complements the coconut extract and milk, adding texture without weighing down the batter.
Step 3: Bake the Cake Layers
Divide the batter evenly between your prepared pans, smoothing out the surface with a spatula for an even rise. Pop the pans into the oven and bake for 25 to 28 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. After baking, let the cakes rest in the pans for about 10 minutes to set before transferring them to a wire rack to cool completely—cool layers are crucial for frosting application.
Step 4: Prepare the Coconut Whipped Frosting
While your cake cools, whip together the frosting ingredients. Mix the thawed whipped topping with sour cream, powdered sugar, vanilla extract, and additional coconut extract until the frosting is delectably smooth and fluffy. This frosting brings a luscious, creamy element that ties all the coconut flavors together beautifully.
Step 5: Assemble and Finish the Cake
Once the cake layers are completely cool, spread a generous layer of frosting on top of one cake. Place the second layer on top and cover the entire cake with the remaining frosting. To finish, gently press the rest of the shredded coconut onto the frosting’s surface, creating an inviting, textured exterior that looks as good as it tastes. For best results, chill the cake for at least an hour before slicing to allow the frosting to set nicely.
How to Serve Coconut Cloud Cake Recipe
Garnishes
Simple garnishes can elevate this masterpiece. Try sprinkling some toasted shredded coconut on top for an extra layer of flavor and crunch, or add a few fresh berries to introduce a splash of color and brightness. A light dusting of powdered sugar can also make the cake look as dreamy as its texture feels.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or tea, making it perfect for afternoon gatherings. For a tropical twist, serve with a fresh fruit salad featuring mango, pineapple, or passion fruit, which complements the coconut notes and brings freshness to the plate.
Creative Ways to Present
You can slice the Coconut Cloud Cake Recipe into traditional rounds, but it also shines if served as petite layers or cupcakes adorned with frosting and coconut flakes. For dinner parties, consider serving small, elegant squares with a drizzle of coconut cream or caramel sauce for extra indulgence.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, store any leftovers tightly wrapped in plastic wrap or in an airtight container in the refrigerator. This protects the delicate frosting and keeps the cake moist for up to 3 days, ensuring every slice stays as delicious as the first.
Freezing
If you’d like to make this cake in advance, freeze the cooled and frosted cake wrapped tightly in plastic wrap and aluminum foil. When stored in the freezer, it will keep its flavor and texture for up to 2 months. Just be sure to thaw it thoroughly in the fridge before serving.
Reheating
This cake is best enjoyed chilled or at room temperature, but if you’d like to slightly warm a slice, let it sit out for about 30 minutes instead of microwaving to preserve the fluffy texture and avoid melting the frosting prematurely.
FAQs
Can I use canned coconut milk instead of carton coconut milk?
Yes, you can use canned coconut milk but opt for the lighter version to avoid altering the cake’s texture too much; full-fat canned milk might make the batter heavier than intended.
Is it possible to make this cake gluten-free?
Absolutely! Replace the white cake mix with a gluten-free vanilla cake mix, making sure it has similar properties for best results. The rest of the ingredients remain the same.
Can I substitute the whipped topping in the frosting?
You can substitute whipped topping with homemade whipped cream, but make sure it’s stabilized properly to hold the frosting’s shape, especially if the cake will sit out for a while.
How do I toast the shredded coconut?
Toasting shredded coconut is simple: spread it evenly on a baking sheet and bake at 350°F for about 5–7 minutes, stirring occasionally until golden and fragrant. This boosts the flavor and adds a pleasant crunch.
Can I make this cake dairy-free?
Yes, by using a dairy-free whipped topping and substituting sour cream with a dairy-free alternative like coconut cream or a plant-based yogurt, this cake can be made dairy-free while still delicious.
Final Thoughts
If you’re looking for a cake that combines ease with elegance, the Coconut Cloud Cake Recipe is an absolute must-try. It brings together fluffy texture, tropical flavor, and creamy frosting in a way that makes every bite a celebration. Whether for a special occasion or just whenever you’re craving something sweet and light, this recipe is sure to become a treasured favorite in your kitchen. Happy baking and even happier eating!
Print
Coconut Cloud Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes (plus chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Coconut Cloud Cake Recipe is a light and fluffy dessert perfect for coconut lovers. Made with a white cake mix enhanced with coconut milk and extract, it’s layered and frosted with a creamy coconut whipped topping mixed with sour cream and powdered sugar. Finished with shredded sweetened coconut, this cake offers a delightful tropical flavor and a moist, tender crumb, ideal for any occasion or celebration.
Ingredients
For the Cake:
- 1 box white cake mix
- 1 cup coconut milk (unsweetened)
- ½ cup vegetable oil
- 3 large egg whites
- 1 teaspoon coconut extract
- 1 cup shredded sweetened coconut (divided)
For the Coconut Whipped Frosting:
- 1 (8 oz) tub whipped topping (thawed)
- ½ cup sour cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
Instructions
- Prepare and Mix Cake Batter: Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. In a large mixing bowl, combine the white cake mix, coconut milk, vegetable oil, egg whites, and coconut extract. Beat the mixture with an electric mixer for 2 minutes until the batter is smooth and fluffy. Gently fold in half of the shredded sweetened coconut (½ cup).
- Bake the Cake: Divide the batter evenly between the two prepared pans, smoothing the tops. Place them in the preheated oven and bake for 25 to 28 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Coconut Whipped Frosting: In a bowl, mix together the thawed whipped topping, sour cream, powdered sugar, vanilla extract, and coconut extract until the mixture is smooth and creamy. This frosting will add a light and luscious layer to your cake.
- Assemble the Cake: Once the cake layers are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top, then frost the top and sides evenly with the remaining frosting.
- Add the Coconut Topping and Chill: Press the remaining ½ cup shredded sweetened coconut gently onto the frosting-covered sides and top of the cake. For best texture and flavor, chill the cake in the refrigerator for at least 1 hour before slicing and serving.
Notes
- For a more intense coconut flavor, toast the shredded coconut lightly before adding it to the frosting.
- This cake stores well in the refrigerator for up to 3 days when covered properly.
- Allow the cake to chill before slicing to ensure clean slices and a firm texture.
