If you’ve ever dreamt of a cake that feels like a bite of heaven itself, then the Coconut Cloud Cake Recipe is exactly what you need. This light, fluffy masterpiece blends the delicate sweetness of coconut with a soft, airy texture that practically melts on your tongue. Each forkful offers a perfect balance between the moist cake and the smooth, whipped cream frosting layered with toasted coconut, making it the ultimate crowd-pleaser for any occasion. Trust me, once you try this Coconut Cloud Cake Recipe, it will quickly become your go-to for dessert or special celebrations.
Ingredients You’ll Need
Getting started with the Coconut Cloud Cake Recipe requires simple ingredients that come together beautifully to create its signature lightness and tropical flavor. Each ingredient plays a key role—whether it’s building structure, adding moisture, or delivering that irresistible coconut charm.
- 1 cup all-purpose flour: The foundation of our cake, providing structure without heaviness.
- 1/2 teaspoon baking powder: Helps the cake rise to that perfect fluffy height.
- 1/4 teaspoon salt: Balances sweetness and enhances the overall flavor.
- 4 large eggs, separated: Egg yolks add richness, while whites deliver the cloud-like airiness.
- 1/2 cup granulated sugar, divided: Sweetens the cake evenly when split between the yolks and whites.
- 1/2 teaspoon vanilla extract: Adds a warm, comforting depth to the flavor profile.
- 1/2 teaspoon coconut extract: Infuses the cake with that unmistakable tropical coconut essence.
- 1/2 cup unsweetened shredded coconut: Provides texture and natural coconut flavor throughout the batter.
- 1/4 cup whole milk: Keeps the batter moist and tender.
- 1/4 cup unsalted butter, melted: Adds richness and luscious softness to the crumb.
- 1 cup heavy whipping cream: Whipped to fluffy perfection, it’s the star of the frosting.
- 2 tablespoons powdered sugar: Sweetens the whipped cream without weighing it down.
- 2 tablespoons toasted coconut for garnish: Adds a delightful crunch and nutty finish on top.
How to Make Coconut Cloud Cake Recipe
Step 1: Prepare Your Ingredients and Oven
First things first, set your oven to 350°F and prepare an 8-inch round cake pan by lining it with parchment paper. This step ensures your cake bakes evenly and lifts out effortlessly later. While the oven warms up, whisk together your dry ingredients: the all-purpose flour, baking powder, and salt, creating a smooth, lump-free base for your batter.
Step 2: Combine the Egg Yolks and Flavorings
In a large bowl, beat the egg yolks with half of the sugar until the mixture becomes creamy and pale. Then add the vanilla and coconut extracts, milk, and melted butter, mixing until everything is fully incorporated and smooth. This mixture will bring an indulgent richness and the coconut flavor that defines this cake.
Step 3: Fold in Dry Ingredients and Coconut
Gently fold the dry flour mixture and shredded coconut into your wet ingredients. Be careful not to overmix here – you want everything combined but still light to keep the fluffy texture alive.
Step 4: Whip Egg Whites to Stiff Peaks
In a separate clean bowl, beat the egg whites until soft peaks form, then gradually add the remaining granulated sugar while continuing to beat until stiff, glossy peaks appear. This step is crucial as it makes the cake as light and cloud-like as its name promises.
Step 5: Gently Fold Egg Whites into Batter
Carefully fold the whipped egg whites into the batter in two additions, using a spatula. This gentle folding ensures you don’t deflate the air bubbles essential for that incredible texture—think fluffy, tender, and cloud-like.
Step 6: Bake the Cake
Pour the batter evenly into your prepared pan and bake for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan to keep its softness intact.
Step 7: Whip the Cream and Frost the Cake
Whip the heavy cream with the powdered sugar until stiff peaks form, creating a luscious frosting that complements the cake perfectly. Spread the whipped cream gently over the cooled cake and sprinkle generously with toasted coconut for that extra burst of flavor and crunch.
How to Serve Coconut Cloud Cake Recipe
Garnishes
The toasted coconut flakes aren’t just for looks—they add a subtle nuttiness and delightful crunch that contrasts magnificently with the soft whipped cream. For added flair, try a few edible flower petals or a light dusting of powdered sugar to make your cake a showstopper on any dessert table.
Side Dishes
This cake pairs beautifully with fresh tropical fruits like mango or pineapple to enhance its coconut notes. If you’re aiming for a lighter dessert course, a dollop of tangy passion fruit coulis is excellent alongside, offering a refreshing citrus kick.
Creative Ways to Present
For a bold presentation, serve individual slices with a scoop of coconut or vanilla ice cream and a sprinkle of toasted coconut on top. Alternatively, turn your Coconut Cloud Cake Recipe into mini cupcakes topped with whipped cream and toasted coconut to delight guests at a party.
Make Ahead and Storage
Storing Leftovers
If you have any cake left after everyone’s raved over it, store it covered in the refrigerator. Wrapped tightly or kept in an airtight container, it’ll stay moist and fresh for up to two days—perfect if you want to savor that dreamy texture a little longer.
Freezing
The cake itself freezes beautifully—just wrap it securely in plastic wrap and place it inside a freezer-safe container. Thaw overnight in the fridge before frosting and serving. Keep in mind that the whipped cream frosting is best added fresh after thawing to maintain its fluffiness.
Reheating
This cake tastes best gently warmed to restore some softness. Pop a slice into the microwave for about 10 seconds or so before adding the whipped cream topping for a cozy, cloud-like experience every time.
FAQs
Can I use coconut milk instead of whole milk?
Absolutely! Coconut milk will enhance the coconut flavor even more and add extra richness, but make sure to use the canned full-fat version for the best results.
Is it okay to use sweetened shredded coconut instead of unsweetened?
You can, but keep in mind that sweetened coconut will add extra sweetness to the cake. If you choose this option, you might want to slightly reduce the sugar in the batter to keep the balance right.
How do I know when the egg whites are beaten to stiff peaks?
When you lift the beaters, the peaks should stand straight up without drooping, and the mixture will look shiny and smooth. This is key for that airy cake texture.
Can I make this recipe vegan or dairy-free?
While the traditional recipe relies on eggs and dairy for texture and flavor, you can experiment with egg replacers and coconut cream substitutes but be prepared for different texture results.
What’s the best way to toast coconut for the garnish?
Spread the shredded coconut evenly on a baking sheet and toast it in a preheated oven at 350°F for about 5-7 minutes, stirring occasionally to avoid burning. It should turn a light golden brown and smell nutty.
Final Thoughts
Nothing quite compares to the joy of biting into a slice of this Coconut Cloud Cake Recipe—its airy texture, tender crumb, and creamy coconut frosting come together in a beautiful harmony that’s simply irresistible. Whether you’re baking for a special occasion or just because, this cake is guaranteed to brighten your day and impress anyone lucky enough to try it. So go ahead, gather your ingredients, and treat yourself to this little slice of coconut heaven—you won’t regret it!
Print
Coconut Cloud Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
The Coconut Cloud Cake is a light and airy dessert featuring a fluffy coconut-infused sponge cake layered with whipped cream frosting and topped with toasted coconut. This American-style cake combines delicate coconut flavors with a moist, cloud-like texture, perfect for an elegant yet simple treat.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/4 cup whole milk
- 1/4 cup unsalted butter, melted
- 1/2 cup unsweetened shredded coconut
Frosting Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons toasted coconut (for garnish)
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper to ensure easy removal and prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This will provide the structure for your cake.
- Combine Wet Ingredients and Yolks: In a large mixing bowl, beat the egg yolks with 1/4 cup of granulated sugar, vanilla extract, coconut extract, whole milk, and melted butter until the mixture is smooth and well incorporated.
- Fold in Dry Ingredients and Coconut: Gently fold the flour mixture and shredded coconut into the yolk mixture, taking care to keep the batter light and aerated.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar while continuing to beat until stiff peaks form, ensuring the meringue will provide the cake’s airy texture.
- Incorporate Egg Whites into Batter: Carefully fold the beaten egg whites into the batter in two additions, being gentle to maintain the volume and prevent deflation.
- Bake the Cake: Pour the fully combined batter into the prepared cake pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan or on a wire rack before frosting.
- Prepare the Whipped Cream Frosting: Whip the heavy cream with powdered sugar until stiff peaks form, creating a light and fluffy frosting.
- Frost and Garnish: Spread the whipped cream evenly over the cooled cake and sprinkle generously with toasted coconut for a beautiful finish and added texture.
Notes
- Handle the egg whites gently when folding to preserve the cake’s airy texture and lightness.
- The cake is best served the same day for optimal freshness but can be stored in the refrigerator for up to 2 days.
- For extra flavor, consider drizzling a light amount of coconut syrup over the cake before applying the whipped cream frosting.
