For the cake:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
¾ cup granulated sugar
⅓ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp coconut extract (key for flavor!)
½ cup canned coconut milk (full-fat for best results)
¼ cup whole milk or buttermilk
For the frosting:
1 cup heavy whipping cream, cold
¼ cup powdered sugar
½ tsp vanilla extract
½ tsp coconut extract
½ cup toasted coconut flakes (plus extra for topping)
Instructions
1. Prep & preheat
Preheat oven to 350°F (175°C) .
Grease and flour a 9-inch round cake pan (or line with parchment).
2. Make the batter
In a bowl, whisk flour, baking powder, and salt.
In a separate bowl, beat butter and sugar until light and fluffy (2–3 minutes).
Add eggs one at a time, then vanilla and coconut extract.
Gradually mix in the dry ingredients, alternating with coconut milk and regular milk. Mix until just combined — don’t overmix!
3. Bake
Pour batter into the pan and smooth the top.
Bake for 28–33 minutes , until a toothpick comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the cloud-like frosting
In a chilled bowl, whip cold cream, powdered sugar, and both extracts until stiff peaks form .
Gently fold in toasted coconut.
5. Frost & finish
Once cake is completely cool, spread frosting evenly over the top (and sides, if desired).
Sprinkle with extra toasted coconut.
Slice and serve — or chill 30 minutes for an even fluffier texture.
Tips for the Best Coconut Cloud Cake
Toast the coconut — spreads on a baking sheet and bake at 350°F for 5–7 minutes until golden
Use full-fat coconut milk — it adds richness and moisture
Chill your bowl and beaters — for faster, fluffier whipped cream
Don’t overbake — check at 28 minutes for perfect softness
Serve cold — tastes even better chilled!
Ways to Customize Your Cake
Love the base? Try these fun twists:
Pineapple Swirl – Add crushed pineapple to the batter or as a layer
Coconut Layer Cake – Double the recipe and stack with coconut curd
Berry Topped – Top with fresh strawberries or raspberriesHoney Drizzle – Drizzle with warm honey or white chocolate
Lime Zest – Add lime zest to the frosting for a tropical twist
Cupcake Version – Bake as cupcakes for easy party treats
What to Serve With Coconut Cloud Cake
This cake is a showstopper on its own , but here are some great pairings:
A cup of iced tea or piña colada
A scoop of vanilla or coconut ice cream
A fruit platter with mango, pineapple, and kiwi
Perfect for:
Summer birthdays
Bridal or baby showers
Holiday desserts
Freezing for future treats
Frequently Asked Questions
❓ Can I use sweetened coconut milk?
Yes — but reduce sugar in the recipe by 2–3 tbsp to balance sweetness.
❓ Can I make it ahead?
Absolutely! Bake and store (unfrosted) for 2 days, or freeze for up to 3 months. Frost before serving.
❓ Can I use shredded coconut instead of flakes?
Yes — but flakes toast more evenly and look prettier on top.
❓ Is this cake gluten-free?
Yes — if you use gluten-free flour blend and check labels on extracts.
Final Thoughts
Coconut Cloud Cake is the perfect balance of light, sweet, and tropical — a dessert that’s as beautiful as it is delicious .
With its fluffy crumb, rich coconut flavor, and dreamy whipped topping , it’s no wonder this recipe is a party favorite and family hit .
So next time you want a sweet escape , skip the beach — bake this cloud-like cake instead.
