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Coconut Cloud Cake

Coconut cloud cake is a fluffy white coconut layer cake baked until tender and cooled completely, then frosted with a fluffy coconut cream cheese frosting. Toasted golden coconut flakes are pressed all over the outside and top for a snow-dusted finish that glistens.
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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
Calories: 620
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 eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup coconut milk
  • 1 cup sweetened shredded coconut folded in
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 oven to 350°F and grease three 8-inch or two 9-inch round cake pans; line each with parchment.
  2. In a stand mixer, beat butter and granulated sugar until very fluffy, about 3-5 minutes, then scrape the bowl.
  3. Add eggs one at a time, mixing after each addition until smooth.
  4. Mix in vanilla extract and coconut extract until evenly combined.
  5. Add the flour mixture and coconut milk alternately, starting and ending with the flour mixture, mixing just until the batter is smooth.
  6. Fold in the sweetened shredded coconut until evenly distributed.
  7. Divide batter evenly among pans, then bake for 25-30 minutes, until a toothpick comes out clean.
  8. Cool the cakes completely, about 1 hour, before frosting.
Make frosting and coat with toasted coconut
  1. In a stand mixer, beat cream cheese and butter until smooth and lump-free, about 2-3 minutes.
  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 shredded coconut flakes firmly all over the outside and top of the cake until fully coated.

Notes

For the cleanest “snow-white” look, press the toasted coconut immediately after frosting so it sticks before the frosting crusts. Store covered in the refrigerator up to 3 days; bring to cool room temperature 20-30 minutes before serving for best texture. Freezing is not recommended because the frosting can soften after thawing. Dietary swap: use a dairy-free cream cheese and butter substitute to keep the frosting creamy while remaining coconut-forward.