Nutty Crunch: Toasted almonds or macadamia nuts add texture and balance the creamy topping.
Mini Versions: Bake in cupcake tins for portable little coconut cloud bites.
Storage
This Coconut Cloud Cake stores best in the refrigerator. Cover tightly with plastic wrap or an airtight lid, and it will keep fresh for up to 4 days. For longer storage, slice the Coconut Cloud Cake into individual portions and freeze them. When ready to enjoy, simply thaw in the fridge overnight before serving, and the cake will still taste creamy, fluffy, and full of coconut flavor.
Time & Yield
Prep Time: 25 minutes
Bake Time: 30–35 minutes
Cooling & Assembly: 45 minutes
Total Time: ~1 hour 45 minutes
Yield: 12 servings
Tools Used
9×13-inch baking pan
Mixing bowls (large + medium)
Electric mixer or hand whisk
Measuring cups and spoons
Rubber spatula
Cooling rack
FAQ
Q1: Can I make this cake ahead of time?
Yes! In fact, it’s even better the next day because the coconut milk has more time to soak into the cake layers.
Q2: Can I use store-bought whipped topping instead of homemade?
You can, but the homemade version with cream cheese and coconut extract adds much more flavor and stability.
Final Thoughts on Coconut Cloud Cake
Coconut Cloud Cake is the kind of dessert that feels like it belongs at every table — summer barbecues, winter potlucks, and everything in between. The combination of soft cake, creamy coconut milk, and that fluffy topping is almost irresistible. Plus, it’s flexible: you can dress it up with fruit, drizzle, or nuts, or keep it simple and let the coconut shine.
And if you’re looking for more creamy comfort food, this Creamy Mushroom Soup Recipe makes a cozy companion for dessert nights.Groceries
For more inspiration, don’t forget to browse coconut-inspired desserts over at Allrecipes, where thousands of home cooks share their takes on tropical favorites.
Coconut Cloud Cake
A light and fluffy coconut cake soaked in coconut milk and topped with whipped cream cheese frosting, perfect for summer gatherings or family dinners.
– 9×13-inch baking pan
– Mixing bowls
Electric mixer
– Measuring cups and spoons
– Rubber spatula
Cake Base
– 2 ¾ cups cake flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 ½ cups granulated sugar
– ¾ cup butter (softened)
– 4 egg whites
– 1 whole egg
– 1 cup heavy whipping cream
– 1 ½ teaspoons vanilla extract
– 2 teaspoons coconut extract
– 1 (15 oz can full-fat coconut milk)
### Whipped Topping
– 1 (8 oz cream cheese, softened)
– ½ cup granulated sugar
– 1 teaspoon vanilla extract
– 2 teaspoons coconut extract
– 2 cups chilled heavy whipping cream
– 1 cup sweetened shredded coconut
Preheat oven to 350°F and grease a 9×13-inch baking pan.
Sift flour, baking powder, salt, and sugar. Add butter until crumbly.
Add egg whites gradually, then the whole egg. Stir in cream, vanilla, and coconut extract. Blend until smooth.
Pour into pan and bake 30–35 minutes, or until a toothpick comes out clean.
While warm, poke holes in the cake and pour coconut milk evenly over the top. Let cool.
For topping: beat cream cheese, add sugar, vanilla, and coconut extract. Blend in chilled cream until fluffy.
Spread topping over cooled cake, sprinkle shredded coconut, and refrigerate until serving.
– Store covered in the fridge for up to 4 days.
– Freeze slices for longer storage.
– Try adding pineapple, mango, or chocolate drizzle for variation.
Dessert
American
Coconut Cloud Cake, Coconut Dessert, Fluffy Cake, Summer Cake
ADVERTISEMENT
