Ultimate Coconut Cloud Cake
A Coconut Cloud Cake lives up entirely to its name: it is ethereally light, impossibly moist, and covered in a billowy, cloud-like frosting and a blanket of sweet coconut flakes.
Here is a foolproof recipe for an ultra-fluffy, scratch-made version that tastes like a tropical dream.
1. Essential Ingredients
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The Light-as-Air Sponge Cake:
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$1 \frac{3}{4}$ cups sifted cake flour (sifted first for that delicate crumb)
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$\frac{3}{4}$ cup granulated sugar
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$2$ tsp baking powder & $\frac{1}{2}$ tsp salt
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$3$ large egg whites (whipped to stiff peaks) or 2 whole large eggs
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$\frac{1}{4}$ cup unsalted butter (room temperature) & $\frac{1}{4}$ cup neutral vegetable oil
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$1$ cup canned coconut milk
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$1$ tsp coconut extract (for that rich, authentic coconut flavor)
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The Coconut Cream Cheese Frosting:
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$4$ oz cream cheese (softened)
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$\frac{1}{4}$ cup unsalted butter (softened)
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$1 \frac{1}{2}$ cups powdered sugar
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$2$ tsp coconut milk & $\frac{1}{2}$ tsp coconut extract
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The Cloud Finish:
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$1$ to $1 \frac{1}{2}$ cups sweetened flaked or shredded coconut (you can lightly toast half of it for extra nutty depth!)
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2. Step-by-Step Instructions
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Whip the Egg Whites: In a clean bowl, beat your egg whites using a hand or stand mixer until stiff, glossy peaks form. Set aside gently.
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Mix the Dry & Fats: In a large bowl, whisk together the sifted cake flour, sugar, baking powder, and salt. Add the softened butter and vegetable oil, mixing on low speed until the mixture resembles coarse sand (this coats the flour to keep the cake tender).
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Combine Liquid & Fold: Pour in the coconut milk and coconut extract, beating just until smooth. Gently fold the whipped egg whites into the batter in two additions using a spatula, being careful not to deflate those air bubbles!
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Bake: Pour the batter into a greased 8-inch or 9-inch square baking pan (or line it with parchment paper for easy removal). Bake at 350°F (175°C) for 24 to 28 minutes until a toothpick inserted into the center comes out clean. Let it cool completely.
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Make the Frosting: Beat the softened cream cheese and butter together until completely smooth and fluffy. Gradually beat in the powdered sugar, coconut extract, and coconut milk until light and spreadable.
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Frost and Decorate: Generously spread the fluffy frosting all over the top and sides of the cooled cake. Press the flaked coconut abundantly all over the surface until it looks like a fluffy white cloud!
💡 Pro-Tip
If you want to make the cake extra decadent, poke a few small holes into the surface of the cooled cake with a skewer and drizzle about 2–3 tablespoons of sweetened condensed milk or extra coconut milk over it before frosting. It locks in incredible moisture!
Are you making this Coconut Cloud Cake for a special celebration, or just as a sweet treat for the weekend?
