you're making mealtime meaningful.
If you’re looking for a delicious dessert that doesn’t feel too heavy in this summer heat, this Coconut Cloud Cake is just the thing. It’s airy, moist, and full of coconut flavor without being overly sweet. With a tender white cake base soaked in creamy coconut milk and topped with a fluffy whipped frosting, it’s the kind of dessert that disappears in the blink of an eye. Best of all, it comes together with pantry staples and just a few extra steps for a cake that will have everyone asking for the recipe.
The base of the cake gets its airy texture from cake flour and four egg whites that are whipped until they’re nice and fluffy. The batter is extra rich thanks to the addition of butter and a cup of heavy cream, then coconut and vanilla extracts bring in additional flavor without being too overpowering. Bake the cake for just over half and hour or until the center is cooked though. As soon as it comes out of the oven, pour a can of full-fat coconut milk over the top to make every bite extra moist and loaded with coconut goodness.
And then for the topping… cream cheese gives it a slight tang, while whipped cream keeps it light as a cloud. A handful of sweetened shredded coconut flakes sprinkled on top finished it all off. Just like that, the cake is ready to serve. Get ready for compliments… because this one is heavenly. Holidays, birthday parties, or wedding showers, you can’t go wrong with this Coconut Cloud Cake!
Coconut Cloud Cake
Yield(s): Serves 12
20m prep time
35m cook time
1h inactive
you're making mealtime meaningful.
Ingredients
- 2 3/4 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup butter, softened
- 4 egg whites
- 1 egg
- 1 cup heavy whipping cream
- 1 ½ teaspoons vanilla extract
- 2 teaspoons coconut extract
- 1 (15 oz) can full fat coconut milk, after baking
Topping
- 1 (8 oz) package cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 2 cups heavy whipping cream, chilled
- 1 cup sweetened shredded coconut, for topping
Preparation
- Cake: Preheat oven to 350 degrees F and thoroughly grease a 9x13-inch cake pan.
- In a large bowl, sift together flour, baking powder, and salt, then mix in sugar.
- Slice butter into pats and use a hand mixer to mix in a couple tablespoons at a time until it reaches a sandy, crumbly texture.
- Slowly mix in egg whites, followed by the whole egg.
- Add heavy cream, vanilla, and coconut extract and mix for 1-2 minutes until well combined and airy.
- Transfer batter to the prepared cake pan and bake for 30-35 minutes, or until an inserted toothpick comes out clean.
- Remove cake from oven and immediately use a fork to poke shallow holes in the top. Shake can of coconut cream and pour over the top. Allow cake to cool to room temperature and fully absorb cream.
- Topping: In a large bowl, add cream cheese and mix until smooth. Add sugar, vanilla, and coconut extract and mix until well combined. Slowly mix in heavy cream and beat until stiff peaks form, about 3-4 minutes.
- Frost cake and sprinkle remaining coconut on top. Chill until ready to serve.
Recipe adapted from Justapinch.com