Coconut Cloud Cake

Here’s a dreamy Coconut Cloud Cake recipe — light, fluffy, and layered with creamy coconut frosting, it really tastes like a slice of heaven.

🍰 Coconut Cloud Cake

Ingredients

Cake

• 2 ½ cups (300 g) cake flour (or all-purpose, sifted)

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 ½ cups (300 g) sugar

• ½ cup (115 g) unsalted butter, softened

• ½ cup (120 ml) vegetable oil

• 4 large egg whites (room temperature)

• 1 tsp vanilla extract

• 1 tsp coconut extract (optional, for stronger flavor)

• 1 cup (240 ml) coconut milk (unsweetened, canned or carton)

Frosting

• 1 ½ cups (360 ml) heavy cream, chilled

• 8 oz (225 g) cream cheese, softened

• 1 cup (120 g) powdered sugar

• 1 tsp vanilla extract

• 1 tsp coconut extract (optional)

Topping

• 2 cups sweetened shredded coconut, lightly toasted or fresh

Instructions

1. Make the Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans (line bottoms with parchment).

2. In a bowl, whisk flour, baking powder, and salt.

3. In a large bowl, beat butter, oil, and sugar until light and fluffy.

4. Add egg whites one at a time, mixing well. Stir in vanilla and coconut extract.

5. Mix in dry ingredients alternately with coconut milk, beginning and ending with dry mix.

6. Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean.

7. Cool completely before frosting.

2. Make the Frosting

1. Beat cream cheese until smooth.

2. Add powdered sugar, vanilla, and coconut extract; mix well.

3. In a separate bowl, whip heavy cream until stiff peaks form.

4. Gently fold whipped cream into cream cheese mixture until fluffy.

3. Assemble

1. Place first cake layer on a serving plate. Spread frosting evenly.

2. Add second cake layer, frost top and sides generously.

3. Press shredded coconut all over the cake for a cloud-like finish.