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Coconut Cloud Cake

Coconut cloud cake is a fluffy white coconut layer cake baked until just set, then frosted generously with coconut cream cheese frosting. The finished cake is blanketed in toasted golden coconut flakes for a snow-white, toasted coconut cake look and texture.
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Prep Time 30 minutes
Cook Time 30 minutes
cooling 1 hour
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the coconut cake
  • 2.5 cup all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 1 lb butter, softened
  • 2 cup granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup coconut milk
  • 1 cup sweetened shredded coconut
For the coconut cream cheese frosting
  • 16 oz cream cheese, softened
  • 1 lb butter, softened
  • 4 cup powdered sugar
  • 1 tsp coconut extract
  • 2 cup sweetened shredded coconut toasted, for coating

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the coconut cake layers
  1. Preheat the oven to 350°F and grease three 8-inch or two 9-inch round cake pans; line with parchment for easy release.
  2. Beat butter and sugar until very fluffy, then add eggs one at a time and mix until smooth after each addition.
  3. Mix in vanilla extract and coconut extract, keeping the batter consistent and creamy.
  4. Alternately add the flour mixture and coconut milk, mixing just until combined to avoid a dense crumb.
  5. Fold in the sweetened shredded coconut until evenly distributed through the batter.
  6. Divide batter between pans and bake for 25-30 minutes, until a toothpick comes out clean.
  7. Cool the cakes completely before frosting.
Make and assemble the frosting
  1. Beat the cream cheese and butter until smooth, with no lumps remaining.
  2. Add powdered sugar and coconut extract, then beat until fluffy.
  3. Fill and frost the cake generously with coconut cream cheese frosting.
  4. Immediately press toasted coconut flakes firmly all over the outside and top until fully coated, so the flakes stick to the frosting.

Notes

Pro tip: coat the cake right after frosting—press the toasted coconut flakes firmly so they adhere before the frosting crusts. Store covered in the refrigerator up to 4 days; freeze unfrosted cake layers up to 2 months and thaw overnight in the fridge. For a lighter option, use low-fat cream cheese for the frosting without changing the method.