Coconut Cloud Cake Recipe

Sharing is caring!

Coconut Cloud Cake Recipe

There’s something magical about a dessert that looks like it floated down from the sky—light, dreamy, and almost too beautiful to eat. That’s exactly what inspired me to make this Coconut Cloud Cake. It was a quiet Sunday afternoon, and I had a craving for something indulgent but not too heavy, something that would make my whole family stop and say, “Wow.” I had coconut in the pantry, cream in the fridge, and a simple vanilla cake recipe I’ve trusted for years. The result? Pure, fluffy perfection.

The first time I served this cake, I wasn’t prepared for the reaction. My husband went back for seconds (and then thirds), and my kids—who usually pick the frosting off their cake—devoured every last bite. The soft layers of vanilla sponge, generously filled and frosted with whipped cream and coconut, are just irresistible. And the texture? Think delicate, pillowy softness with a touch of tropical sweetness.

What I love most about this recipe is how it feels fancy, yet it’s truly so easy to make. It looks like something from a bakery window, but it’s made right at home, no complicated steps or hard-to-find ingredients. If you’re looking for a showstopper dessert that makes people feel special, this is it. I’ve made it for birthdays, Easter brunch, even just because it was a Wednesday. It never disappoints. It’s the kind of recipe that becomes part of your family tradition—the one everyone requests again and again.

Questions I Often Get Asked About This Recipe

Can I make the cake layers ahead of time?
Yes! You can bake the cake layers a day or two in advance. Just wrap them tightly in plastic wrap and store at room temperature or freeze if storing longer.

Does it need to be refrigerated?
Absolutely. Since the frosting is whipped cream-based, this cake needs to be kept chilled. Store it in the refrigerator until ready to serve.

Can I use store-bought cake mix?
You can! A white or vanilla cake mix works well in a pinch. Just be sure to bake it in two 8-inch round pans for layering.

Is there a substitute for shredded coconut?
If you’re not a fan of shredded coconut texture, try using toasted coconut chips or even coconut flakes—they offer a milder bite.

How do I keep the whipped cream from deflating?
Use cold heavy whipping cream and stabilize it with powdered sugar or a bit of instant pudding mix for longer-lasting results.

What You Need to Make Coconut Cloud Cake

For the Cake Layers:
2 ¼ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs

1 tablespoon pure vanilla extract

1 cup whole milk

For the Whipped Coconut Frosting:
2 cups heavy whipping cream, chilled

½ cup powdered sugar

1 teaspoon coconut extract (optional)

1 ½ cups sweetened shredded coconut (plus extra for topping)

Special Equipment:
Two 8-inch round cake pans

Hand or stand mixer

Mixing bowls

Offset spatula (for frosting)

How to Make Coconut Cloud Cake

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.

Make the cake batter: In a bowl, whisk flour, baking powder, and salt. In another large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla. Alternate adding flour mixture and milk, mixing until just combined.

Bake: Divide batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes before transferring to wire racks.

Whip the cream: In a chilled bowl, beat the heavy cream, powdered sugar, and coconut extract (if using) until stiff peaks form.

Assemble the cake: Place one cake layer on a serving plate. Spread a generous amount of whipped cream on top, followed by a sprinkle of shredded coconut.

Top and frost: Add the second layer, then frost the entire cake with the remaining whipped cream. Press shredded coconut onto the sides and top.

Chill before serving: Refrigerate for at least 2 hours to set and let flavors meld.

Tips for Making the Best Coconut Cloud Cake

Chill everything: Cold bowls and beaters help the whipped cream whip faster and stay stable.

Don’t overmix the batter: Mix until just combined to keep your cake light and tender.

Toasted coconut twist: For a nutty depth, toast half the coconut before using it on the outside.

Stabilize the whipped cream: A spoonful of cornstarch, instant pudding, or even cream cheese can help the cream hold up longer.

Use a serrated knife to level layers: This makes stacking the cake much easier and neater.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This cake is a DREAM. My daughter requested it again for her birthday next month!” – Lindsay R.

⭐️⭐️⭐️⭐️ “Loved the flavor and texture, though I added more coconut extract to the frosting for extra punch.” – Tammy B.

⭐️⭐️⭐️⭐️⭐️ “So fluffy and light! It felt like eating a coconut-flavored cloud. Absolutely amazing!” – Jason M.

⭐️⭐️⭐️⭐️ “Good, but a little rich for my taste. Next time I might use less whipped cream.” – Ellie S.

⭐️⭐️⭐️⭐️⭐️ “I made this for Easter and it was gone in minutes. Everyone wanted the recipe!” – Marisol V.

Printable Recipe

Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3

If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook

Rhubarb Meringue Pie

Tangy Lemon Tartlets

Strawberry Oatmeal Bars

Sharing is caring!