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

Scale

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

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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.