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Coconut Cloud Cake

Coconut lovers, this Coconut Cloud Cake is about to become your new obsession. A tropical dessert with tender, moist layers and a tangy cream cheese frosting, it perfectly balances richness with a light, cloud-like texture. Toasted coconut flakes add a delightful crunch to every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Tropical
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2½ cups all-purpose flour (310g)
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened (115g)
  • ½ cup neutral oil vegetable or canola (120ml)
  • 1¾ cups granulated sugar (350g)
  • 4 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup coconut milk (canned, full fat, 240ml)
  • ½ cup buttermilk (120ml)
For the Frosting
  • 8 oz cream cheese softened (225g)
  • ½ cup unsalted butter softened (115g)
  • 4 cups powdered sugar sifted (480g)
  • 2-3 tablespoons coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
For Topping
  • 2 cups sweetened shredded coconut (150g, toasted or untoasted)

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Measuring cups and spoons
  • Hand mixer or stand mixer
  • Parchment paper
  • Oven
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
  2. In a medium bowl, whisk together 2½ cups of all-purpose flour, 2½ teaspoons baking powder, and ½ teaspoon salt. Set the dry mixture aside.
  3. In a large mixing bowl, beat ½ cup softened unsalted butter, ½ cup neutral oil, and 1¾ cups granulated sugar until the mixture becomes light and fluffy (about 3-4 minutes).
  4. Add 4 room temperature eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1 teaspoon coconut extract.
  5. Combine 1 cup full-fat coconut milk with ½ cup buttermilk. Gradually add the dry ingredients and the milk mixture alternately to the butter mixture, beginning and ending with the flour. Mix just until combined to avoid over-mixing.
  6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
  7. For the frosting, beat together 8 oz softened cream cheese and ½ cup softened unsalted butter until smooth. Gradually add 4 cups sifted powdered sugar, 2-3 tablespoons coconut milk, 1 teaspoon vanilla extract, and 1 teaspoon coconut extract.
  8. Frost the completely cooled cakes generously and top with 2 cups sweetened shredded coconut.

Notes

For best results, ensure all dairy and eggs are at room temperature and use full-fat canned coconut milk rather than the thinner carton variety. The extracts are essential to capture the authentic coconut flavor in both the cake and frosting. If making a dairy-free version, vegan cream cheese and butter alternatives work well. This recipe is flexible for substitutions and variations like adding rum for a boozy twist or toasted macadamia nuts for extra crunch.