Sometimes you just need a dessert that feels like a sweet, airy hug. This Coconut Cloud Cake is exactly that. It is light, moist, and perfect for your next Spring gathering. You will love how simple it is to put together for your family.
This recipe delivers a restaurant-quality treat right in your own kitchen. It uses a simple method to ensure every bite is flavorful. Your guests will think you spent all day baking. In reality, it is a stress-free process that anyone can master.
Why This Recipe Is a Winner
This cake is a winner because it stays incredibly moist for days. The secret is the poke cake technique used after baking. It allows the sweet coconut cream to soak into the sponge. This makes it perfect for Easter brunch or Mother’s Day celebrations.
You will appreciate how beginner-friendly this recipe is. You do not need fancy decorating skills to make it look great. The fluffy frosting and shredded coconut do all the work for you. It is a crowd-pleasing dessert that travels well to potlucks.
The texture is truly like a cloud in your mouth. It balances creamy, sweet, and tropical flavors perfectly. Your family will love the soft crumb and the light topping. It is a refreshing end to any heavy meal.
Simple Method
Making this cake is a very straightforward process. You start by mixing your dry ingredients together carefully. Then, you cream the butter into the flour for a sandy texture. This creates a tender and delicate cake crumb every time.
The most satisfying part is poking the holes in the warm cake. You can use a fork or a wooden skewer for this. Pouring the cream of coconut over the top is very rewarding. It disappears into the cake to create maximum moisture.
Even if you are new to baking, you can do this. The instructions are clear and easy to follow. You will feel like a pro baker when you see the results. Just remember to let it cool before you add the frosting.
Ingredients You’ll Need
Most of these items are pantry staples you might already have. Fresh coconut extract adds a lovely tropical aroma to your kitchen.
- 2.75 cups cake flour
- 1.75 cups granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 12 tbsp unsalted butter, softened
- 4 large egg whites
- 1 large egg
- 1 cup heavy cream
- 1 tsp pure vanilla extract
- 2 tbsp coconut extract
- 15 oz cream of coconut
- 8 oz cream cheese, softened
- 0.5 cup granulated sugar
- 1 tsp pure vanilla extract
- 2 tsp coconut extract
- 2 cups heavy whipping cream, chilled
- 1.5 cups sweetened shredded coconut
Step-by-Step
- Preheat oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, sift together the cake flour, baking powder, and salt, then stir in 1.75 cups of sugar.
- Gradually beat in the softened butter using a hand or stand mixer on low speed until the mixture reaches a crumbly, sandy texture.
- Add the egg whites one at a time, beating after each addition, followed by the whole egg until fully incorporated.
- In a separate container, whisk together 1 cup of heavy cream, 1 tsp vanilla extract, and 2 tbsp coconut extract.
- Slowly pour the cream mixture into the dry ingredients while beating on medium-high speed for 3 minutes to aerate the batter.
- Transfer the batter to the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and immediately use a fork to poke holes across the entire surface of the warm cake.
- Vigorously shake the can of cream of coconut and pour it evenly over the cake to allow for maximum absorption.
- Allow the cake to cool completely to room temperature before proceeding with the frosting.
- In a chilled mixing bowl, beat the softened cream cheese, 0.5 cup sugar, and the remaining extracts until smooth.
- Slowly add the 2 cups of chilled heavy whipping cream and beat on high speed until stiff peaks form.
- Spread the whipped frosting over the cooled cake, top with shredded coconut, and refrigerate for at least 1 hour before serving.
Best Ways to Enjoy It
Serve this cake cold directly from the refrigerator. The chilled temperature makes the coconut flavor really pop. It pairs beautifully with a cup of coffee or hot tea. You can also serve it with fresh berries on the side.
For a special occasion, use a nice glass platter. Garnish the plate with mint leaves for a fresh look. This is a perfect dessert for a sunny afternoon party. Set the table and enjoy this treat with your favorite people.
Storage & Reheating
Keep your Coconut Cloud Cake in the fridge at all times. The whipped cream frosting needs to stay cold to hold its shape. Cover the pan tightly with plastic wrap or a lid. It will stay fresh and delicious for up to four days.
You do not need to reheat this specific cake. It is meant to be enjoyed cold for the best texture. If you have leftovers, they make a great mid-day snack. This cake actually tastes even better the next day.
Tips for Best Results
- Sift your cake flour to ensure the lightest possible texture.
- Do not skip poking the holes while the cake is still warm.
- Avoid using coconut milk instead of cream of coconut for soaking.
- Shake the can of cream of coconut very vigorously before opening.
- For Spring, add a few fresh raspberries on top for color.
- Toast the shredded coconut in a pan for extra crunch.
- Make sure your cream cheese is truly softened before mixing.
- Use a chilled bowl when whipping your heavy cream frosting.
Ways to Switch It Up
- Swap the shredded coconut for toasted almonds for a nutty twist.
- Use a gluten-free flour blend to make this cake allergy-friendly.
- Add a layer of pineapple curd for a pina colada flavor.
- Garnish with lime zest for a bright, citrusy finish.
Common Questions
Can I make this cake a day ahead?
Yes, this cake is actually better when made ahead. The flavors have more time to meld together in the fridge. The cake absorbs the coconut liquid more fully overnight.
What is cream of coconut?
Cream of coconut is a sweetened, thick liquid used in drinks. It is different from regular coconut milk or coconut cream. You can usually find it in the cocktail mixer aisle.
Will my kids like this cake?
Most kids love the sweet and creamy nature of this dessert. The texture is soft and very easy for them to eat. It is a huge hit at family birthday parties.
I hope this light and airy cake brings a little sunshine to your kitchen. It is the perfect way to celebrate the arrival of Spring with those you love. Happy baking!
— Alex
Ingredients
- 2.75 cups cake flour
- 1.75 cups granulated sugar
- 1 tbsp baking powder
- 0.5 tsp sal t
- 12 tbsp unsalted butter, softened
- 4 large egg whites
- 1 large eg g
- 1 cup heavy cream
- 1 tsp pure vanilla extract
- 2 tbsp coconut extract
- 15 oz cream of coconut
- 8 oz cream cheese, softened
- 0.5 cup granulated sugar
- 1 tsp pure vanilla extract
- 2 tsp coconut extract
- 2 cups heavy whipping cream, chilled
- 1.5 cups sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
- In a large mixing bowl, sift together the cake flour, baking powder, and salt, then stir in 1.75 cups of sugar.
- Gradually beat in the softened butter using a hand or stand mixer on low speed until the mixture reaches a crumbly, sandy texture.
- Add the egg whites one at a time, beating after each addition, followed by the whole egg until fully incorporated.
- In a separate container, whisk together 1 cup of heavy cream, 1 tsp vanilla extract, and 2 tbsp coconut extract.
- Slowly pour the cream mixture into the dry ingredients while beating on medium-high speed for 3 minutes to aerate the batter.
- Transfer the batter to the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and immediately use a fork to poke holes across the entire surface of the warm cake.
- Vigorously shake the can of cream of coconut and pour it evenly over the cake to allow for maximum absorption.
- Allow the cake to cool completely to room temperature before proceeding with the frosting.
- In a chilled mixing bowl, beat the softened cream cheese, 0.5 cup sugar, and the remaining extracts until smooth.
- Slowly add the 2 cups of chilled heavy whipping cream and beat on high speed until stiff peaks form.
- Spread the whipped frosting over the cooled cake, top with shredded coconut, and refrigerate for at least 1 hour before serving.
