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Coconut Cloud Cake Recipe

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3.9 from 3 reviews

A luscious Coconut Cloud Cake featuring a moist white coconut-flavored cake soaked in cream of coconut and topped with a rich coconut whipped cream frosting, sprinkled generously with shredded sweetened coconut. Perfect for coconut lovers seeking a light yet indulgent dessert.

Ingredients

White Coconut Cake

  • 2 3/4 cups unbleached cake flour (preferably Swans Down)
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, softened
  • 4 large egg whites
  • 1 large egg
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons coconut extract
  • 1 can cream of coconut (15 oz)

Coconut Whipped Cream Frosting

  • 1 package cream cheese, room temperature (8 oz)
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons coconut extract
  • 2 cups heavy whipping cream
  • 1 1/2 cups sweetened shredded coconut (such as Baker’s Coconut)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350 degrees F. Grease and flour a 9 x 13 inch pan or use baking spray. You may also opt to make cupcakes or two 8-inch layers if desired.
  2. Combine dry ingredients: In a large mixing bowl, combine cake flour, granulated sugar, baking powder, and salt. Mix these dry ingredients on low speed until well blended.
  3. Add butter and eggs: Gradually beat in the softened unsalted butter until the mixture becomes crumbly. Then, beat in the egg whites one at a time, followed by the whole egg, ensuring each is fully incorporated.
  4. Mix liquids: In a separate small bowl, whisk together heavy cream, vanilla extract, and coconut extract until smooth.
  5. Incorporate liquids: Slowly stir the cream mixture into the cake batter, then beat on medium speed until the batter is fluffy and light, about 3 minutes depending on your mixer speed.
  6. Prepare batter for baking: Pour the batter into the prepared pan. To avoid large bubbles and create a dense, even cake texture, gently tap or bounce the pan on the countertop to release trapped air bubbles.
  7. Bake the cake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick or skewer inserted into the center comes out clean.
  8. Poke holes in cake: Immediately after removing the cake from the oven, poke holes evenly throughout the surface using a fork to allow the cream of coconut to soak in.
  9. Soak cake: Pour the entire can of cream of coconut over the top of the warm cake, allowing it to absorb fully. Let the cake cool completely before frosting.
  10. Prepare frosting base: For the frosting, use a cold mixing bowl and utensils for best results. In a large bowl, combine room temperature cream cheese, granulated sugar, vanilla extract, and coconut extract. Mix on medium speed until smooth and free of lumps.
  11. Add whipping cream: Slowly add the heavy whipping cream to the cream cheese mixture.
  12. Whip frosting: Beat on high speed until stiff peaks form, approximately 3 to 5 minutes. Scrape down the bowl sides and bottom several times during whipping to ensure even texture.
  13. Assemble the cake: Spread the coconut whipped cream frosting evenly over the cooled cake surface. Generously sprinkle the shredded sweetened coconut on top as a finishing touch.
  14. Store: Keep the cake covered tightly in the refrigerator until ready to serve to maintain freshness.

Notes

  • This cake can easily be adapted into cupcakes or layered cakes instead of a single 9 x 13 pan.
  • Using a cold mixing bowl and utensils when making the frosting helps achieve the best whipped texture.
  • Be sure to poke holes immediately after baking to let the cream of coconut fully soak in, enhancing moisture and flavor.
  • Store the finished cake refrigerated in a covered container to prevent it from drying out.
  • If you prefer less sweetness, you may reduce the sugar slightly in both cake and frosting.

Find it online: https://bitezly.com/coconut-cloud-cake-recipe-2/