Name: Coconut Cloud Cake
Prep time: 30 min
Cook time: 35 min
Total time: 2 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/4 cups granulated sugar; 3/4 cup unsalted butter, softened; 4 large eggs; 1 tablespoon vanilla extract; 1 cup whole milk; 1 1/2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 cup sweetened shredded coconut

I’ve made many cakes in my life, but this Coconut Cloud Cake might just be my favorite. It’s soft, fluffy, and delightfully light—like a bite of sweet, creamy coconut floating on a cloud. Whether it’s a summer gathering or just a weekday treat, this cake brings a little joy to any table with its airy texture and subtle tropical flavor. It’s one of those recipes that people will ask for before they’ve even finished their slice.

The real charm lies in its simplicity. A soft vanilla sponge is topped with a generous layer of whipped cream and a snowfall of shredded coconut. I love how the cream melts into the cake just a little, making each bite creamy and moist. It’s not overly sweet, and it’s easy to put together—yet it feels elegant and indulgent. Let’s dive into why you’ll want to make this cake again and again.

Why You’ll Love This Coconut Cloud Cake

This cake is perfect for those who love light desserts with a creamy finish. It’s a no-fuss recipe that delivers bakery-style results without complicated techniques. The combination of vanilla cake and whipped topping creates a cloud-like texture that pairs beautifully with coconut. Plus, it keeps well and is even better the next day.

What Kind of Coconut Should I Use?

I recommend using sweetened shredded coconut for the topping—it adds a subtle sweetness and the perfect chew. If you prefer a more natural flavor, unsweetened shredded coconut works too. For a little extra texture and golden color, you can also toast the coconut lightly before sprinkling it over the cake.

Options for Substitutions

If you’re out of some ingredients or want to customize, this cake is very flexible. Swap the whipped cream for a coconut whipped topping or a lightly sweetened cream cheese frosting. A gluten-free flour blend works well in place of all-purpose flour. If you want a dairy-free version, use plant-based milk and coconut cream.

Ingredients for this Coconut Cloud Cake

All-Purpose Flour – This forms the foundation of the cake, giving it structure while keeping it tender and light.

Baking Powder – Ensures the cake rises perfectly, adding volume and fluffiness.

Salt – A pinch enhances all the other flavors and balances the sweetness.

Granulated Sugar – Sweetens the cake and contributes to a soft crumb.

Unsalted Butter – Adds rich flavor and moisture to the cake base.

Eggs – Provide structure, stability, and richness.

Vanilla Extract – Deepens the flavor and gives a warm, comforting note.

Whole Milk – Keeps the batter smooth and helps produce a tender crumb.

Heavy Whipping Cream – Whipped into a light topping that adds a fluffy, cloud-like texture.

Powdered Sugar – Lightly sweetens the whipped cream topping.

Sweetened Shredded Coconut – The finishing touch that gives the cake its signature look and tropical taste.

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the unsalted butter and granulated sugar until light and fluffy—about 3 to 5 minutes. This step is crucial for a soft cake.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.

Step 5: Alternate Dry Ingredients and Milk

With the mixer on low speed, add the flour mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—do not overmix.

Step 6: Bake the Cake

Pour the batter into the prepared baking pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

Step 7: Whip the Cream Topping

In a large bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form. This becomes the fluffy topping.

Step 8: Assemble the Coconut Cloud Cake

Once the cake is completely cooled, spread the whipped cream evenly over the top. Sprinkle generously with sweetened shredded coconut.

Step 9: Chill Before Serving

For best results, refrigerate the cake for at least 1 hour before slicing. This helps the flavors meld and the whipped cream set beautifully.

How Long to Prepare the Coconut Cloud Cake

Prep Time: Preparing the ingredients, mixing the batter, and whipping the cream topping takes about 25 to 30 minutes. This includes time to grease and line your pan, gather your tools, and measure ingredients accurately.

Bake & Chill Time: The cake bakes in roughly 30 to 35 minutes. After it cools, you’ll need an additional 10 minutes to assemble and decorate. To allow the whipped topping to set and the flavors to settle, refrigerate for at least 1 hour before serving. Total time from start to serve is about 2 hours including chilling.

Tips for Perfect Coconut Cloud Cake

Room Temperature Ingredients: Use room temperature eggs, butter, and milk for a smoother batter and more even baking.
Don’t Overmix: Once you add the flour, mix just until combined to keep the crumb tender.
Whip the Cream Just Right: Stop beating when you reach stiff peaks—overwhipping can lead to grainy cream.
Cool Completely: Frost only when the cake is fully cool to prevent the whipped topping from melting.
Chill for Best Texture: The cake improves in texture and flavor after resting in the fridge.

Watch Out for These Mistakes While Cooking

Skipping Parchment Paper: Makes removing the cake from the pan difficult and messy.
Underbaking: A gooey center can ruin the airy texture—always test with a toothpick.
Warm Cake + Cream: Adding whipped cream to a warm cake creates a soupy mess.
Not Leveling the Cake: Uneven topping means uneven flavor in each bite.
Overloading with Coconut: A light sprinkle enhances; too much can overpower the delicate flavor.

What to Serve With Coconut Cloud Cake?

1. Fresh Berries

A bowl of strawberries or raspberries balances the sweetness and adds a refreshing contrast.

2. Iced Coffee

The creamy, chilled nature of iced coffee pairs beautifully with the light coconut flavor.

3. Pineapple Sorbet

Tropical flavors play off each other for a summery dessert plate.

4. Sparkling Water with Lime

A fizzy citrus drink keeps things light and helps cleanse the palate.

5. Toasted Almonds

A sprinkle of crunchy toasted almonds on the side offers a nice contrast in texture.

Storage Instructions

In the Fridge: Store leftover Coconut Cloud Cake covered in the refrigerator. It will stay fresh for up to 3 days. The whipped cream remains stable and the cake continues to absorb flavor, making it even more delicious.

Freezing: While the cake base can be frozen for up to 2 months, I recommend adding the whipped cream and coconut topping fresh after thawing. Wrap the cake (without topping) tightly in plastic wrap and foil before freezing.

Estimated Nutrition

Note: Nutrition values are approximate per serving (based on 12 servings):

Calories: 320
Total Fat: 19g
Saturated Fat: 12g
Cholesterol: 80mg
Sodium: 180mg
Carbohydrates: 35g
Sugar: 22g
Fiber: 1g
Protein: 4g

Frequently Asked Questions

How do I know when the cake is done?

Insert a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready.

Can I use boxed cake mix?

Yes! A high-quality vanilla or white cake mix can save time. Just add your whipped topping and coconut.

What’s the best way to toast coconut?

Spread shredded coconut on a baking sheet and bake at 325°F for 5-7 minutes, stirring often.

Can I make it dairy-free?

Absolutely. Use plant-based butter, milk, and coconut cream whipped topping.

Does it need to be refrigerated?

Yes. Because of the whipped cream topping, keep it chilled when not serving.

Conclusion

Coconut Cloud Cake is more than just a dessert—it’s a comforting treat with an elegant twist. Its soft, airy crumb and pillowy whipped topping make every bite a delight. Whether you’re serving it for brunch, a dinner party, or a weekend indulgence, this cake never fails to impress without overwhelming you in the kitchen. It’s the kind of recipe you’ll want to pass along—and make again and again.