Go Back

Coconut Cloud Cake

Coconut cloud cake is a tall, snow-white coconut layer cake baked until just set, then coated in fluffy coconut cream cheese frosting. The finished cake is pressed all over with toasted golden shredded coconut for a crisp, glistening toasted finish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
cooling 1 hour
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the coconut cake
  • 2.5 cup all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 2 lb butter, softened softened
  • 2 cup granulated sugar
  • 4 eggs large
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup coconut milk
  • 1 cup sweetened shredded coconut, folded in
For the coconut cream cheese frosting
  • 16 oz cream cheese, softened softened
  • 2 lb butter, softened softened
  • 4 cup powdered sugar
  • 1 tsp coconut extract
  • 2 cup sweetened shredded coconut, toasted, for coating toasted

Equipment

  • 3 sheet pan
  • 1 cast iron skillet

Method
 

Bake the coconut cake
  1. Preheat the oven to 350°F and grease three 8-inch or two 9-inch round cake pans; line with parchment for easy release.
  2. Beat the softened butter and granulated sugar until very fluffy, using steady mixing to fully aerate.
  3. Add the eggs one at a time, mixing well after each addition until the batter looks smooth and thick.
  4. Mix in the vanilla extract and coconut extract until evenly incorporated.
  5. Alternately add the flour mixture and the coconut milk, starting and ending with the flour, and mix just until the batter is combined.
  6. Fold in the sweetened shredded coconut until evenly distributed with no dry pockets.
  7. Divide the batter evenly between pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
  8. Cool the cakes completely on a rack so the layers don’t sweat and weaken the frosting later.
Make the coconut cream cheese frosting
  1. Beat the softened cream cheese and butter until smooth and lump-free.
  2. Add the powdered sugar and coconut extract, then beat until the frosting is fluffy and spreadable.
Assemble and coat the cake
  1. Fill and frost the cake generously with coconut cream cheese frosting, smoothing the top and sides as you go.
  2. Immediately press toasted coconut flakes firmly all over the outside and top of the cake until fully coated, so the coconut adheres to the frosting.

Notes

Pro tip: Use softened (not melted) butter and cream cheese so the frosting stays thick and spreadable for clean coverage and strong coconut adhesion. Store covered in the refrigerator up to 4 days; the cake does freeze yes—freeze slices in an airtight container up to 2 months and thaw overnight in the fridge. For a coconut-forward twist, replace 1 cup of the shredded coconut in the cake with unsweetened coconut for a less sweet, more toasted-coconut flavor.