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Coconut Cloud Cake Recipe

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 slices
Calories 450
A light and fluffy coconut cake topped with creamy frosting and toasted coconut, perfect for special occasions.

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup coconut milk

Frosting

  • 1 1/2 cups heavy whipping cream
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup sweetened shredded coconut (toasted or fresh)

Instructions 

  • Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
  • Mix dry ingredients; beat butter and sugar, add eggs, vanilla, and coconut extracts. Alternate adding dry mix and coconut milk to batter.
  • Divide batter into pans, bake 25–30 minutes, then cool completely.
  • Beat cream cheese and powdered sugar; whip heavy cream and fold into mixture. Frost cakes and top with toasted coconut.

Notes

Ensure cakes are completely cooled before frosting for best results.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: fusion
Keyword: coconut