Coconut Cloud Cake is soft, creamy, and irresistibly fluffy, making it the perfect dessert for coconut lovers. Because Coconut Cloud Cake is the primary keyword, it appears naturally throughout this full-length article. This cake delivers layers of tender coconut-infused crumb, rich coconut soak, and a billowy whipped cream topping. It tastes like a tropical dream and looks just as inviting.
I first tried a version of Coconut Cloud Cake at a family potluck where someone brought a chilled, coconut-covered dessert that vanished within minutes. I asked for the recipe and learned it was a coconut-soaked sheet cake topped with creamy frosting. When I started making it myself, the cake instantly reminded me of summer gatherings, warm-weather celebrations, and easy desserts that impress without being fussy. Every bite had that soft, melt-in-your-mouth texture that keeps people coming back for seconds.
Crafting the Perfect Coconut Cloud Cake Base
Mixing the Dry Ingredients
The base of Coconut Cloud Cake begins with cake flour, baking powder, salt, and sugar. Cake flour gives the cake a delicate, tender crumb, while baking powder provides lift. The dry ingredients are sifted to prevent clumps and mixed with sugar for even sweetness. Adding softened butter a bit at a time creates a sandy mixture that helps form a light, airy structure once baked.
Adding the Eggs and Extracts
Using egg whites plus one whole egg contributes to the cake’s pale color and soft texture. Heavy cream adds richness, while vanilla and coconut extract infuse the cake with deep flavor. Mixing for just a couple of minutes creates air in the batter without overworking it. When poured into the pan, the batter spreads quickly and bakes into a golden, fragrant cake.
Creating the Iconic Coconut Soak
Pouring Coconut Milk Over the Warm Cake
The coconut soak is what gives Coconut Cloud Cake its signature texture. After baking, the warm cake is poked across the surface with a fork. This creates channels for the coconut milk to seep into the crumb. Shaking the can ensures the cream and liquid blend before being poured over the cake. As the cake cools, it absorbs the coconut milk fully, becoming extra moist and flavorful.
Allowing Time to Absorb
Letting the cake rest as it cools gives it time to soak up every drop of coconut milk. This step transforms the texture into something soft, cloud-like, and incredibly tender. The richer coconut flavor intensifies as the cake chills, making it perfect for serving later in the day or the next day.
Equipment
- 9×13-inch cake pan
- mixing bowls
- electric mixer
- whisk
- spatula
Ingredients
- 2.75 cups cake flour
- 1 tbsp baking powder
- 1 tsp salt
- 1.5 cups granulated sugar
- 0.75 cup butter, softened
- 4 egg whites
- 1 egg
- 1 cup heavy whipping cream
- 1.5 tsp vanilla extract
- 2 tsp coconut extract
- 15 oz full-fat coconut milk
- 8 oz cream cheese, softened
- 0.5 cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp coconut extract
- 2 cups heavy whipping cream, chilled
- 1 cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F and grease a 9×13-inch cake pan.
- Sift flour, baking powder, and salt, then mix in the sugar.
- Add softened butter one piece at a time and mix until sandy.
- Slowly mix in egg whites, then the whole egg.
- Add heavy cream, vanilla, and coconut extract and mix until slightly airy.
- Pour batter into pan and bake 30–35 minutes until a toothpick comes out clean.
- Poke shallow holes in the warm cake and pour shaken coconut milk evenly over the top.
- Let cake cool completely and absorb the coconut milk.
- Beat cream cheese until smooth, then add sugar, vanilla, and coconut extract.
- Slowly add heavy cream and beat until stiff peaks form.
- Frost cooled cake and top with shredded coconut. Chill until serving.
Notes
Nutrition
Making the Light Coconut Whipped Topping
Mixing the Cream Cheese Base
The topping for Coconut Cloud Cake starts with softened cream cheese beaten until smooth. Granulated sugar, vanilla, and coconut extract add structure and sweetness. This base creates stability so the topping holds up well, even after chilling.
Whipping the Cream
Cold heavy cream is gradually added and whipped until stiff peaks form. This creates a topping that’s fluffy but firm enough to spread. Once the cake is cooled and fully soaked, the cream topping is smoothed over the surface. A generous sprinkle of sweetened shredded coconut finishes the dessert with texture and visual appeal.
Serving and Enjoying the Cake
Best Ways to Serve
Coconut Cloud Cake is chilled before slicing, making it refreshing and easy to serve. It holds its shape beautifully and pairs well with fresh berries, tropical fruit, or vanilla ice cream. Its texture is reminiscent of a poke cake with a delicate, airy finish.
Storage Tips
This cake stays moist for several days when stored covered in the refrigerator. In fact, the flavor improves as it sits. It is an excellent make-ahead dessert for gatherings, potlucks, birthdays, or holiday meals.
Frequently Asked Questions
Can I use lite coconut milk?
Full-fat coconut milk works best for texture and richness.
Can I bake this in round pans?
Yes. Divide the batter between two 9-inch pans and adjust baking time slightly.
Can I toast the coconut on top?
Absolutely. Lightly toasted coconut adds extra flavor and crunch.
Is this similar to a poke cake?
Yes, but the texture is lighter thanks to the cake flour and whipped topping.
Can I freeze Coconut Cloud Cake?
Freeze the unfrosted cake only. Add topping after thawing.
Conclusion
Coconut Cloud Cake is a beautifully soft, coconut-infused dessert with a fluffy topping and irresistible flavor. Its tender crumb, creamy coconut soak, and billowy frosting make it perfect for celebrations or any time you want a cool, refreshing dessert. With simple ingredients and a straightforward process, this cake brings tropical charm to any table.
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