Name: Coconut Cloud Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup unsweetened shredded coconut; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup coconut milk (full-fat); 1/2 cup vegetable oil; 4 large eggs; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1/2 cup toasted shredded coconut (for garnish)

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This Coconut Cloud Cake is light, fluffy, and bursting with tropical flavor. I love how the tender crumb and rich coconut aroma come together to create a dessert that feels indulgent yet refreshingly airy. The creamy whipped frosting and the toasted coconut garnish make it just as beautiful as it is delicious.

Coconut Cloud Cake

Why You’ll Love This Recipe

I enjoy how simple this cake is to prepare while still delivering an impressive result. The coconut milk adds a luscious moisture that keeps the cake soft for days, and the toasted coconut topping provides the perfect contrast in texture. This recipe works wonderfully for celebrations, weekend treats, or whenever I crave a taste of the tropics.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsweetened shredded coconut
1 tablespoon baking powder
1/2 teaspoon salt
1 cup coconut milk
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 cup toasted shredded coconut (for garnish)

Directions

I preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, I whisk together the flour, granulated sugar, shredded coconut, baking powder, and salt.
In another bowl, I combine the coconut milk, vegetable oil, eggs, and vanilla extract, then beat until smooth.
I gradually add the wet mixture to the dry mixture, stirring until fully combined.
I divide the batter evenly between the prepared cake pans.
I bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
I let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
While the cakes cool, I whip the heavy cream and powdered sugar until stiff peaks form.
I spread whipped cream over the top of one cake layer, then place the second layer on top.
I frost the top and sides with the remaining whipped cream.
I sprinkle toasted shredded coconut over the cake as garnish.
I refrigerate the cake for at least 1 hour before serving to let the flavors meld.

Servings and timing

Servings: 8
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Calories: approximately 350 kcal per serving

Variations

I sometimes add a layer of pineapple curd between the cakes for a tropical twist.
I swap vanilla extract with coconut extract for an even stronger coconut profile.
I use almond flour for part of the all-purpose flour to add a subtle nutty flavor.
I drizzle melted white chocolate over the top for a decadent finish.

storage/reheating

I keep the cake covered in the refrigerator for up to 3 days. If I want to enjoy it warm, I let a slice come to room temperature for 15–20 minutes before serving. I avoid reheating it in the microwave, as whipped cream frosting doesn’t handle heat well.

FAQs

How can I make this cake more moist?

I always use full-fat coconut milk and avoid overbaking to keep the crumb tender and moist.

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day in advance, wrap them well, and frost just before serving.

Can I freeze this cake?

I freeze unfrosted cake layers for up to 2 months. I thaw them overnight in the fridge before frosting.

What can I use instead of coconut milk?

I sometimes use whole milk or almond milk, but coconut milk gives the best flavor and texture.

How do I toast shredded coconut?

I spread the coconut in a dry skillet over medium heat, stirring often until golden and fragrant.

Conclusion

I find this Coconut Cloud Cake to be the perfect balance of lightness and indulgence. Every bite brings a soft, fluffy texture and rich coconut taste that makes it hard to stop at just one slice. It’s a dessert I love sharing with friends and family, and it never fails to impress.