Coconut Cloud Cake Fluffy Frosting

Imagine biting into a piece of cloud soft airy and lightly sweet with a hint of tropical coconut in every layer That is exactly what you get with this Coconut Cloud Cake A dreamy vanilla coconut sponge is swirled with pillowy cream cheese frosting and finished with a delicate snow of toasted coconut This recipe comes together using simple ingredients and fuss free steps yet it absolutely delights a crowd whether it is for a birthday Sunday supper or just your own sweet treat moment

The first time I baked this cake my entire kitchen filled with the warm and joyful aroma of coconut My friends devoured it within minutes and I have made it for nearly every family birthday since

Ingredients

• All purpose flour: ensures a soft crumb and light texture sift for the best batter
• Coconut milk: brings ultra moistness and that signature delicate coconut flavor opt for full fat for richness
• Unsalted butter: provides creamy layers that melt in your mouth choose the freshest you can find
• Sweetened shredded coconut: adds a toasty topping or a gentle chew use fresh or toast for extra crunch
• Cream cheese and heavy cream: create a soft cloudlike frosting use bricks of full fat cream cheese and chill the cream first for best volume
• Coconut and vanilla extract: lift the flavor to a new level pick pure extracts without artificial aftertaste

Instructions

Prepare the Cake Batter:

Start by preheating your oven to 350 degrees F and greasing two nine inch cake pans Line the bottoms with parchment for easy release In a medium bowl whisk together flour baking powder and salt Sift for ultra smoothness In a large mixing bowl cream your softened butter with sugar until pale and airy about three to four minutes on medium speed Add eggs one at a time mixing after each Then blend in your vanilla and coconut extracts Alternate adding the flour mixture and coconut milk in three rounds always starting and ending with the dry ingredients Use gentle strokes to keep the batter light

Bake the Cake:

Divide batter evenly into prepared pans and smooth the surface Bake on the middle rack for twenty five to thirty minutes or until a skewer pulls out clean from the center Let the cakes cool in their pans for ten minutes then transfer to racks until completely cool Resist the urge to rush frosting onto a warm cake

Make the Frosting:

Whip softened cream cheese with powdered sugar until completely smooth In a separate bowl whip cold heavy cream until stiff peaks form Carefully fold whipped cream into the cream cheese mixture using a spatula so you do not lose the airiness Add coconut and vanilla extracts to finish

Assemble the Cake:

Set the first cake round on your plate Spread with a thick layer of frosting making sure the edge is even Stack the second round on top Apply a thin coat of frosting all around to seal in any loose crumbs Set this crumb coat by chilling briefly before adding the final swoop of frosting all over

Decorate with Toasted Coconut:

Press handfuls of shredded sweetened coconut gently onto the sides and scatter generously on top For an aromatic twist toast the coconut in a dry pan or the oven until golden and cool before applying

Chill Before Serving:

Refrigerate the finished cake for at least one hour This step sets the frosting for clean servings and a refreshing bite

Toasted coconut is truly my favorite part It fills the kitchen with the most inviting aroma and adds a beautiful contrast of crunch My kids love helping sprinkle it on and there is always a little coconut snow dusting left on their noses by the time we finish

Storage Tips

Wrap any leftover cake tightly with plastic wrap or keep in an airtight container in the fridge It stays delicious and moist for up to four days For longer storage freeze the unfrosted layers wrapped snugly in both plastic wrap and foil Frost and top with coconut after thawing for best results

Ingredient Substitutions

No coconut milk Use whole milk or almond milk for a subtle twist Dairy free version Substitute vegan butter and dairy free cream cheese plus a coconut based whipped topping Gluten free All purpose gluten free flour blends work beautifully when paired with a little extra vanilla

Serving Suggestions

This Coconut Cloud Cake shines as a birthday cake centerpiece but is just as nice paired with tropical fruits like pineapple or passionfruit For a casual treat slice it into squares and serve with extra whipped cream Make cupcakes or mini versions for parties and bake sales

Cultural and Historical Notes

Coconut cakes are a classic in Southern baking traditions where coconut is a symbol of celebration and warm hospitality Coconut Cloud Cake channels that heritage but with an extra light modern sponge and dreamy whipped frosting

Seasonal Adaptations

Fresh strawberries or tropical fruits layered between the cakes in early summer A sprinkle of nutmeg or allspice in fall for warmth Cranberry sauce swirled into the frosting for winter festivity

Success Stories

Many home bakers have written to say this is their most requested cake for potlucks and birthdays One reader even made it as a wedding cake and said the fluffy texture held up beautifully for hours

Freezer Meal Conversion

Bake and cool your cake layers ahead Wrap tightly then freeze When ready let thaw unwrapped at room temperature before frosting This makes party prep easy and stress free

This Coconut Cloud Cake truly delivers on its promise of a light melt in your mouth treat Every bite is a celebration The next time you crave something delightfully soft and tropical you know exactly what to bake

Common Questions About Recipes

→ How do I achieve a light, fluffy texture?

Use room-temperature ingredients and mix just until combined. Overmixing leads to dense layers.

→ Can the cake be made dairy-free?

Yes, substitute butter with coconut oil or vegan margarine and use dairy-free cream cheese and cream alternatives.

→ How should I toast the coconut for topping?

Spread shredded coconut on a baking sheet and bake at 325°F for 5-10 minutes, stirring occasionally until golden.

→ What cake pans work best?

Two 9-inch round pans are ideal for even baking and easy stacking.

→ How can I store leftovers?

Store covered in the refrigerator for up to four days to keep the cake moist and the frosting fresh.

→ Can I prepare the cake in advance?

Bake and freeze the layers, then thaw and frost when ready to serve for best texture and flavor.