Cloud Cake is the perfect balance of light, fluffy cake and rich coconut flavor. Topped with a smooth, creamy frosting and a generous sprinkle of shredded coconut, it’s a dessert that feels both indulgent and refreshing.
Why We Love This Cloud Cake
Light and Fluffy Texture: The cake’s texture is truly exceptional—light and airy, almost like biting into a cloud. Each bite melts effortlessly in your mouth, making it a treat that’s as enjoyable to eat as it is to make. The fluffy, tender crumb adds to its allure, creating the perfect foundation for the rich coconut flavor to shine through.
Bursting with Coconut Flavor: Coconut lovers will be in paradise with this cake. From the soft cake itself to the creamy, luscious frosting, the coconut flavor is present in every bite but never overwhelming. The addition of cream of coconut and coconut extract elevates the experience, making each layer a coconut lover’s dream come true.
Perfect for Any Event: Whether you’re celebrating a birthday, an anniversary, or simply treating yourself after a long week, Cloud Cake is the ideal dessert for any occasion. Its elegant yet approachable appearance makes it perfect for both formal celebrations and casual gatherings. The sweet coconut aroma alone is enough to make this cake the centerpiece of any event, leaving your guests in awe and asking for the recipe.
Easy to Prepare: One of the best things about Cloud Cake is how easy it is to make. You don’t need to be an expert baker to create this showstopper. With simple, accessible ingredients and a few straightforward steps, even a beginner can whip up a perfect, professional-looking cake. The process is so seamless that it feels like you’re making something much more complex but with minimal effort and maximum results.
Ingredients for Cloud Cake
Cake flour – I do not recommend substituting cake flour for this recipe. Cake flour is essential for achieving the light, airy texture of the cake. If substituted with all-purpose flour, the cake may have a denser, coarser texture.
Granulated Sugar – Granulated sugar is crucial for providing sweetness and moisture. It helps in maintaining the lightness of the cake. Substituting with brown sugar or cane sugar could alter the texture and color of the cake.
Baking Powder – Baking powder is the leavening agent in this recipe and cannot be swapped with baking soda. They are not interchangeable, as baking powder provides a more balanced rise that ensures the cake remains light and fluffy.
Salt – Salt enhances the overall flavor of the cake without making it taste salty. It helps balance the sweetness and brings out the coconut flavor in the cake.
Unsalted Butter – Unsalted butter adds rich flavor and moisture to the cake. If you need to substitute, you can use salted butter, but reduce the amount of added salt in the recipe by half to avoid an overly salty taste.
Egg Whites – The egg whites provide structure and help the cake achieve its light, fluffy texture. You’ll need egg whites from about 6 large eggs, which is roughly 180 grams or ¾ liquid cup. Fresh egg whites or carton egg whites will both work fine.
Heavy Cream – Heavy cream contributes to the rich, smooth texture of the cake, helping it stay moist. You could use a lower-fat cream, but the cake will not be as rich and tender.
Vanilla Extract – Vanilla extract adds a subtle depth of flavor and complements the sweetness of the cake. It is an essential ingredient to round out the flavor profile.
Coconut Extract – Coconut extract enhances the coconut flavor in the cake and frosting. If you don’t have coconut extract, you can try substituting it with additional vanilla extract, but the coconut flavor will be less pronounced.
Cream of Coconut – Cream of coconut is a sweetened, thickened coconut product, not to be confused with coconut milk. It adds moisture and intense coconut flavor. Avoid using coconut milk, as it is thinner and unsweetened, which will affect the cake’s texture and flavor.
Shredded Sweetened Coconut – This adds a crunchy, sweet texture to the frosting. If you prefer a less sweet option, you can opt for unsweetened shredded coconut, but the frosting will be less sweet and the texture may change.
Heavy Whipping Cream – Used in both the frosting and cake, heavy whipping cream adds richness and helps the frosting achieve a smooth, whipped texture. Opt for the highest-fat version available for the best results.
How to Make Cloud Cake
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350°F (175°C). Coat a 9×13-inch baking pan with grease and flour, or use parchment paper to ensure easy removal of the cake after baking. Alternatively, prepare two 8-inch round pans if you prefer a layered presentation.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cake flour, granulated sugar, baking powder, and salt until well combined. Stir these ingredients together on low speed to ensure even distribution.
Step 3: Incorporate Butter and Eggs
Gradually add the softened butter to the dry ingredients, mixing until the mixture resembles crumbs. Then, beat in the egg whites one at a time, followed by the whole egg. Mix thoroughly to ensure the batter is smooth and creamy.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk together the heavy cream, vanilla extract, and coconut extract. Slowly add this mixture to the batter while mixing on low speed. Once combined, increase the speed and beat for about 3 minutes until the batter becomes light and fluffy.
Step 5: Bake the Cake
Pour the batter into the prepared pan(s), then gently tap the pan on the countertop to release any air bubbles. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out free of batter. After baking, take the cake out of the oven and let it cool for a few minutes.
Step 6: Add the Cream of Coconut
While the cake is still warm, gently poke holes across its surface with a fork. Pour the cream of coconut evenly over the cake, allowing it to soak into every crevice. Let the cake cool fully before spreading the frosting.
Step 7: Prepare the Frosting
In a chilled mixing bowl, combine the cream cheese, granulated sugar, vanilla extract, and coconut extract. Beat on medium speed until the mixture is smooth and free of lumps. Gradually add the heavy whipping cream, increasing the speed to high. Continue whipping for 3-5 minutes, or until stiff peaks form.
Step 8: Frost and Decorate
Evenly spread the whipped frosting over the cooled cake. Finish by sprinkling shredded sweetened coconut on top. For an extra touch, you can lightly toast the coconut for a golden, nutty flavor.
Expert Tips for Perfect Cloud Cake
- Use Room-Temperature Ingredients: Ensure your eggs and butter are at room temperature for a smoother batter.
- Chill Your Tools: For the frosting, a cold mixing bowl and whisk will help achieve the perfect whipped consistency.
- Poke and Pour Thoroughly: Don’t skimp on poking holes in the cake. This step ensures the cream of the coconut penetrates deeply, keeping the cake moist and flavorful.
- Avoid Overmixing: When preparing the batter, mix just until combined to maintain the cake’s light texture.
Common Mistakes to Avoid
- Using the Wrong Coconut Product: Ensure you use cream of coconut, not coconut milk, as they have different textures and sweetness levels.
- Overwhipping the Frosting: Be careful not to overbeat the whipped cream, as it can become grainy or curdled.
- Skipping the Cooling Step: Always let the cake cool completely before frosting to prevent the icing from melting.
Variations to Try for Cloud Cake
- Tropical Twist: For an extra layer of tropical goodness, add a generous layer of crushed pineapple between the cake and frosting. The sweet, juicy pineapple complements the coconut flavor perfectly, creating a refreshing contrast with the rich frosting. You can also lightly drain the pineapple before adding it to prevent excess moisture from affecting the cake’s texture.
- Chocolate Coconut Cloud Cake: If you’re a fan of chocolate and coconut together, this variation will be a hit. Drizzle warm, melted chocolate over the frosted cake for a rich and indulgent topping. For an even more decadent twist, you can swirl cocoa powder into the batter before baking, giving the cake a chocolatey base that pairs beautifully with the coconut flavor. This chocolate coconut combo will satisfy both your sweet tooth and chocolate cravings.
- Mini Cloud Cakes: Want to make individual-sized treats? Simply bake the Cloud Cake batter in cupcake liners or small ramekins for perfectly portioned mini cakes. These individual servings are great for parties, potlucks, or when you want to enjoy a smaller portion. The mini cakes will still have that signature light texture and coconut flavor but with an added personal touch that’s perfect for any occasion.
Serving Suggestions for Cloud Cake
For the ultimate experience, serve Cloud Cake straight from the refrigerator. The chilled texture enhances its light and fluffy nature, making it a refreshing treat for any occasion. To elevate the tropical flavors, pair Cloud Cake with fresh fruit like sliced mango, strawberries, or pineapple. The combination of fruit and cake creates a perfect balance of sweetness. For an elegant presentation, garnish your Cloud Cake with edible flowers or a sprinkle of toasted coconut, adding a visually stunning touch that complements its delicious taste.
How to Store Cloud Cake
- Refrigerator: To keep your Cloud Cake fresh and delicious, store it in an airtight container in the fridge. This will help preserve the light, fluffy texture of the cake and the creamy frosting. It will stay fresh for as long as 5 days. For the best flavor and texture, take the cake out of the fridge about 10 minutes before serving to allow it to come to room temperature.
- Freezer: If you want to enjoy Cloud Cake at a later time, freezing is a great option. Wrap individual slices tightly in plastic wrap to prevent freezer burn, then place them in a freezer-safe bag or container. The cake can be stored in the freezer for up to 3 months. When you’re ready to enjoy, simply transfer the slices to the fridge the night before to thaw. The cake will retain its moist texture and coconut flavor when thawed, making it feel as fresh as the day you baked it.
FAQ: Cloud Cake
What makes this cake so light and airy?
The combination of whipped egg whites, heavy cream, and the right mixing technique creates the cake’s signature light texture.
What is the difference between cream of coconut and coconut milk?
Cream of coconut is sweetened and thicker, designed for desserts and cocktails, while coconut milk is unsweetened and thinner.
Can I make this cake ahead of time?
Absolutely! You can bake the cake and store it unfrosted in the fridge for up to 2 days. Add the frosting and coconut topping just before serving.
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Cloud cake recipe
Ingredients
For the Coconut Cake:
- 2 ¾ cups cake flour unbleached
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¾ cups granulated sugar
- 4 large egg whites
- 1 large egg
- 1 cup heavy cream
- 12 tablespoons unsalted butter softened
- 2 tablespoons coconut extract
- 1 teaspoon pure vanilla extract
- 1 can 15 oz cream of coconut
For the Frosting:
- 8 oz cream cheese room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons coconut extract
- 1 ½ cups shredded sweetened coconut
- ½ cup granulated sugar
- 2 cups heavy whipping cream
Instructions
Step 1: Prepare Your Baking Pan
- Start by preheating your oven to 350°F (175°C). Coat a 9×13-inch baking pan with grease and flour, or use parchment paper to ensure easy removal of the cake after baking. Alternatively, prepare two 8-inch round pans if you prefer a layered presentation.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together the cake flour, granulated sugar, baking powder, and salt until well combined. Stir these ingredients together on low speed to ensure even distribution.
Step 3: Incorporate Butter and Eggs
- Gradually add the softened butter to the dry ingredients, mixing until the mixture resembles crumbs. Then, beat in the egg whites one at a time, followed by the whole egg. Mix thoroughly to ensure the batter is smooth and creamy.
Step 4: Combine the Wet Ingredients
- In a separate bowl, whisk together the heavy cream, vanilla extract, and coconut extract. Slowly add this mixture to the batter while mixing on low speed. Once combined, increase the speed and beat for about 3 minutes until the batter becomes light and fluffy.
Step 5: Bake the Cake
- Pour the batter into the prepared pan(s), then gently tap the pan on the countertop to release any air bubbles. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out free of batter. After baking, take the cake out of the oven and let it cool for a few minutes.
Step 6: Add the Cream of Coconut
- While the cake is still warm, gently poke holes across its surface with a fork. Pour the cream of coconut evenly over the cake, allowing it to soak into every crevice. Let the cake cool fully before spreading the frosting.
Step 7: Prepare the Frosting
- In a chilled mixing bowl, combine the cream cheese, granulated sugar, vanilla extract, and coconut extract. Beat on medium speed until the mixture is smooth and free of lumps. Gradually add the heavy whipping cream, increasing the speed to high. Continue whipping for 3-5 minutes, or until stiff peaks form.
Step 8: Frost and Decorate
- Evenly spread the whipped frosting over the cooled cake. Finish by sprinkling shredded sweetened coconut on top. For an extra touch, you can lightly toast the coconut for a golden, nutty flavor.